This dish has everything: flavour and crunch! It's a really filling vegetarian meal.
- 25 g chilli jam
- 1-2 tsp dark soy sauce
- 125 g paneer-style cottage cheese, cut into slices about 1 cm thick
- 250 g basmati rice
- 1 tsp ghee, plus a little extra
- 25 g garlic paste
- 5 g lemongrass, chopped
- 5 g makrut lime leaf, finely shredded
- 50 g onion, finely sliced
- 125 g vegetarian yellow curry paste (see Note)
- 100 g beans, finely chopped
- 100 g carrot, finely diced
- 2 tsp dark soy sauce
- 150 g rice pappadums (see Note)
- 1 spring onion, thinly sliced on diagonal
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Cook basmati rice according to packet directions.
- For the paneer, combine chilli jam and dark soy sauce in a bowl. Add paneer steaks and turn gently to coat. Set aside.
- Meanwhile, heat a large wok over high heat. Add 1 ghee and heat until just smoking. Add garlic, lemongrass, lime and onion and stir-fry for 1-2 minutes or until brown and fragrant. Add yellow curry paste and rice, followed by beans and carrot, and cook, stirring, for 1 minute. Add soy sauce, stir to combine, and set aside.
- Add an extra drizzle of ghee to the pan, then cook the paneer steaks for a few minutes on each side.
- Spoon nasi goreng into serving bowls. Top with cottage cheese steaks. Sprinkle over the spring onion and top with pappadums. Serve immediately.
• Check the ingredient list of the yellow curry paste - some have shrimp paste as an ingredient.
• When making this dish on My Second Restaurant in India, Sarah served her dish with rice pappadums, but you can use any pappadums.