Paneer Korma

Original source: BBC Good Food

Goes well with: rice and/or naan

For freezing: freeze the Korma before the spinach-adding step. Then you can enjoy it later with any other veggies (or chicken maybe) that you like.

Ingredients:

Vegetable oil

Paneer 225g

Onion 1 (large)

Ginger thumb sized

Whenever I buy fresh ginger, it’s always a faff and there’s loads left over that goes to waste, so I’d use like a couple of teaspoons of the dried stuff

Garlic 2 cloves

Korma paste 5 tbsp

I’ve found that with the little jars you can get in sainbsurys or tesco then one jar works out as almost exactly 5 tbsp.

Cardamon pods at least 3

Ground almonds 70g

Veg stock 500ml

Spinach 150g

Frozen spinach works fine

yoghurt (greek) 100g

You could also add in any other veggies you might have lying around.

How to make:

Cut the paneer into fingers, like in the little drawing I’ve done above.

Then fry in the veg oil over a medium-high heat for about 5 mins, turning regularly until all sides are browned.

Then put them on some kitchen roll and, once cooled, chop the fingers into cubes.

Blend up the onion, ginger, and garlic (with a little water).

Crush the cardamon pods.

You can use a pestle and mortar but I honestly usually just squish them in my fingers.

Make the stock.

Fry the onion mixture for about 10 mins (until “lightly golden”).

Add in the korma paste, cardamon, and almonds to make a paste.

Then add the stock and simmer for 5 to 10 mins.

Add in the spinach and cook for another 5 mins.

Take off the heat and mix in the yoghurt and paneer.