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
Prep:5 mins
Serves 4
3 tbsp vegetable oil225g block of paneer, cut into 2cm cubes1 large onion, roughly choppedthumb-sized piece of ginger, peeled2 large garlic cloves5 tbsp korma paste3 cardamom pods, crushed70g ground almonds500ml vegetable stock150g spinach100g Greek yogurtrice or naan breads, to serve (optional)
STEP 1Heat 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.STEP 2Put 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.STEP 3Add 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.
