Paneer Korma is a modern British recipe for a mild and creamy vegetarian curry flavoured with korma paste that's made with paneer cheese, ground almonds and spinach in a creamy yoghurt base. The full recipe is presented here and I hope you enjoy this classic British version of: Paneer Korma.
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This vegetarian curry is a blend of chicken korma and saag paneer with the spinach and paneer cheese cooked and presented in a creamy sauce made with Greek yoghurt. Serve with rice and/or naan breads.
Ingredients:
3 tbsp vegetable oil
225g block of paneer cheese cut into 2cm cubes
1 large onion, coarsely 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 yoghurt
rice and/or naan breads, to serve
Method:
Place a deep frying pan over medium-high heat. Once hot add 1 tbsp of the oil and use to fry the paneer cubes for 5 minutes, turning regularly, so each side is golden brown. Remove with tongs and transfer to a plate lined with kitchen paper.
Combine 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 minutes or until lightly golden. Stir in the korma paste and cardamom, and fry for 1 minute. Stir in the ground almonds and fry for 1 minute to yield a thick paste.
Add the stock, bring to a simmer and cook for 5–10 minutes, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 minutes.
Stir through the yogurt and paneer, and season generously.
