This dish has everything: flavour and crunch! It's a really filling vegetarian meal.  

Serves
4

Preparation

25min

Cooking

20min

Skill level

Easy
By
Average: 4.5 (2 votes)
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Ingredients

Paneer

  • 25 g chilli jam
  • 1-2 tsp dark soy sauce
  • 125 g paneer-style cottage cheese, cut into slices about 1 cm thick

 

Nasi goreng

  • 250 g basmati rice
  • 1 tsp ghee, plus a little extra
  • 25 g garlic paste
  • 5 g lemongrass, chopped
  • 5 g kaffir 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

Cook's notes

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.

Instructions

  1. Cook basmati rice according to packet directions.
  2. For the paneer, combine chilli jam and dark soy sauce in a bowl. Add paneer steaks and turn gently to coat. Set aside.
  3. 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, followed by beans and carrot, and cook, stirring, for 1 minute. Add soy sauce, stir to combine, and set aside.  
  4. Add an extra drizzle of ghee to the pan, then cook the paneer steaks for a few minutes each side.  
  5. Spoon nasi goreng into serving bowls. Top with cottage cheese steaks. Sprinkle over spring onion and top with pappadums. Serve immediately.

 

 

Note

• 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.