Name: Paneer korma
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
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)

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

30 min total 5 min prep 25 min cook 4 509 cal

Instructions

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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.