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Paneer, spinach & chickpea curry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Rich and creamy vegetarian korma curry with Indian cheese.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 large brown onion, halved, thinly sliced
  • 80g (1/3 cup) korma curry paste
  • 20.00 ml finely grated fresh ginger
  • 400g can crushed tomatoes
  • 400g can chickpeas, rinsed, drained
  • 125ml (1/2 cup) cold water
  • 40.00 ml cooking cream
  • 2 x 200g pkts paneer, cut into 3cm pieces
  • 100g baby spinach leaves
  • Naan or chapatti bread, to serve
  • Greek-style natural yoghurt, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Sauté the onion for 5 minutes until soft, then stir in the curry paste and ginger for 1 minute until fragrant.
  • Combine diced tomatoes, chickpeas, water, and cream in a pot and bring to a boil. Reduce heat and simmer on medium-low, stirring occasionally, for 10 minutes or until the sauce thickens.
  • Heat the remaining oil in a hot frying pan and sear the paneer on all sides for about 2 minutes until beautifully golden.
  • Gently fold in the paneer and spinach to the fragrant curry until the spinach wilts slightly. Plate the dish and enjoy alongside warm bread and cool, creamy yogurt.

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