Paneer korma
By Esther Clark
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
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Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 509
-
fat 29g
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saturates 12g
-
carbs 21g
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sugars 12g
-
fibre 16g
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protein 33g
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salt 0.7g
Ingredients
- 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)
Tip
Make it veganUse firm tofu instead of paneer and swap the yogurt for dairy- free coconut yogurt.
Method
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.
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.
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.
