Paneer korma

Cook this recipe inspired by saag paneer in just 30 minutes. It's a flavourful veggie curry that's heady with fresh ginger and cardamom. Serve with rice or naan breads

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 509
  • fat 29g
  • saturates 12g
  • carbs 21g
  • sugars 12g
  • fibre 16g
  • protein 33g
  • salt 0.7g


  • 3 tbsp vegetable oil
  • 225g block of paneer, cut into 2cm cubes
  • 1 large onion, roughly chopped
  • thumb-sized piece of ginger, peeled
  • 2 large garlic cloves
  • 5 tbsp korma paste
  • 3 cardamom pods, crushed
  • 70g ground almonds
  • 500ml vegetable stock
  • 150g spinach
  • 100g Greek yogurt
  • rice or naan breads, to serve (optional)


Make it vegan

Use firm tofu instead of paneer and swap the yogurt for dairy- free coconut yogurt.


  1. Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown. Remove with tongs and put on a plate lined with kitchen paper.

  2. Put the onion, ginger and garlic in a food processor with a splash of water and blitz until completely smooth. Heat the remaining oil in the frying pan over a medium-low heat. Add the onion mixture and a pinch of salt, and fry for 10 mins or until lightly golden. Add the korma paste and cardamom, and fry for 1 min. Stir in the ground almonds and fry for 1 min to make a thick paste.

  3. Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.

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