Paneer korma
Prep
5 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Making paneer korma at home is so much easier and quicker than you'd think, taking just 25 minutes from start to finish. This creamy, fragrant curry comes together beautifully with simple pantry staples and a good korma paste, making it perfect for weeknight dinners without breaking the bank. I love that paneer is packed with protein and calcium, giving you a hearty vegetarian meal that's genuinely satisfying. The addition of spinach boosts the nutrition even further, while ground almonds create that luxurious, velvety sauce that makes you feel like you've spent hours cooking. Serve it alongside fluffy rice or warm naan, and you've got restaurant quality curry on your table in under half an hour.
Ella x
Ingredients
- 3 tbspvegetable oil
- 225 gblock of paneer cut into 2cm cubes
- 1 largeonion roughly chopped
- 1thumb-sized piece of ginger peeled
- 2 largegarlic cloves
- 5 tbspkorma paste
- 13 cardamom pods crushed
- 70 gground almonds
- 500 mlvegetable stock
- 150 gspinach
- 100 ggreek yogurt
- 1rice or naan breads(to serve (optional)
Detail level
Instructions
- 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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