Paneer korma
- Prep
- 5 mins
- Cook
- 25 mins
- Serves
- 4
Ingredients
- 3 tbsp vegetable oil
- 225g block of paneer, cut into 2cm cubes
- 1 large onion, fine chopped
- thumb-sized piece of ginger
- 2 large garlic cloves
- 5 tbsp korma paste
- 500ml vegetable stock
- 150g spinach
- 100g Greek yoghurt
- Basmati rice
Instructions
- Start cooking the rice.
- Fry paneer cubes for 5 mins in 1 tbsp of the oil and put aside on paper lined plate.
- Mince onion, ginger and garlic and cook in remaining oil in a pan until golden.
- Add korma paste and cook until fragrant and a thick paste (you could add a pinch of flour or ground almond.)
- Add stock and simmer to reduce (5–10 mins), then add spinach for a further 5 mins.
- Stir through yoghurt and paneer and serve on rice.