Cooking up an authentic Indian curry does not have to be complicated. Whip up BBC Good Food’s paneer korma tonight – it’s as simple as can be.
Taking just five minutes to prep and 25 minutes to cook, this dish makes the perfect Monday meal.
The three-step recipe is super easy to make so is perfect for involving young kids and grandkids.
This recipe serves four people but quantities can be amended depending on party size.
BBC Good Food said: “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.”
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Ingredients
- Three tbsp vegetable oil
- 225g block of paneer, cut into 2cm cubes
- One large onion, roughly chopped
- Thumb-sized piece of ginger, peeled
- Two large garlic cloves
- Five tbsp korma paste
- Three cardamom pods, crushed
- 70g ground almonds
- 500ml vegetable stock
- 150g spinach
- 100g Greek yogurt
- Rice or naan breads, to serve (optional)
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Method
- Heat one tbsp of the oil in a deep frying pan over medium-high heat. Chuck in the paneer cubes and fry for five minutes, turning them frequently so all sides are golden brown. Using tongs, take the paneer chunks out of them on a plate lined with kitchen paper.
- Whizz the onion, ginger and garlic in a food processor with a splash of water, blitzing until the mix is completely smooth. Heat the remaining oil in the frying pan over a medium-low heat. Add the onion mixture and a pinch of salt, then fry for 10 minutes or until the onions are lightly golden. Add the korma paste and cardamom, and fry for one minute. Add the ground almonds and stir in, frying for another minute to form a thick paste.
- Add the stock, then bring to a simmer and cook for five to 10 minutes, uncovered, or until reduced a little. Add the spinach and cook for five minutes. Stir in the yoghurt and paneer. Season generously to taste. Plate up with some rice. Alternatively, mop up the tasty sauce with warm naan bread.
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