400 g button mushrooms, quartered
45 ml (3 tbsp) sunflower oil
1 bay leaf
1 cinnamon stick
5 ml (1 tsp) cumin seeds
1 onion, finely chopped
3 cloves garlic, crushed
15 ml (1 tbsp) red chilli powder
2 tomatoes, blanched, skinned and chopped
10 ml (2 tsp) ground cumin
10 ml (2 tsp) ground coriander
5 ml (1 tbsp) garam masala
2,5 ml turmeric
salt to season
45 ml (3 tbsp) fresh cream
250 ml (1 cup) frozen peas
3 cups cooked Spekko India Gate Basmati Rice
10 ml (2 tsp) egg yellow food colouring
125 ml (1/4 cup) boiling water
paneer made with 4 litres of milk, or buy in an Asian store
sunflower oil to fry the paneer
fresh coriander to garnish
1.Heat oil in a pot and fry the bay leaf and cinnamon stick until a shade darker.
2.Add cumin seeds and when they begin to sizzle, add the chopped onion. Sauté the onion until light golden brown.
3.Stir in the garlic and fry for 4 – 5 seconds. Add the red chilli powder and stir for 2 – 3 seconds.
4.Add chopped tomatoes and cook until the tomato pieces soften. Stir in the ground cumin, ground coriander, garam masala, turmeric and salt. Mix in the button mushrooms and continue stirring until the moisture evaporates.
5.Add the cream and the frozen peas.
6.Layer the cooked rice over the mushrooms and peas. Drizzle the food colouring over the rice. Pour boiling water over the rice and cover with a tight fitting lid. Simmer on a low heat until the rice steams and the water has evaporated.
7.Slice paneer into pieces. Heat oil in a non-stick frying pan. Fry paneer on a medium heat until light golden brown. Turn the paneer, ensuring the pieces brown evenly on all sides. Remove from heat and place the paneer into boiling water. The oil will float to the top and the paneer will not become hard and dry.
8.Place the warm paneer pieces over the rice and garnish with fresh coriander.