A fiery take on Paneer Hotpot, built on jerk and allspice and finished the way we like it. Ready in about 2 hr 25 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the scotch bonnet and the rest of the jerk and allspice flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
Our tested Steamed Prawn Soup: tropical, generous, and balanced with coconut and thyme. Serves...
Caribbean
Members
Our tested Grilled Squash Traybake: tropical, generous, and balanced with lime and garlic....
Caribbean
Members
Weeknight-friendly Chicken Breast Pudding with the lime and garlic we come back to again and...
Caribbean Weeknight-friendly Prawn Medley with the lime and garlic we come back to again and again. Big...