I try a lot of curry recipes. I love using paneer and tofu. I also love using spinach in curry (you may have noticed!). Every recipe is slightly different. But without any doubt, this was the most popular of all the simple curry recipes I have tried this year. A fairly mildly spiced curry with a delicious creamy sauce.
Wills has asked for this three times since I first tried this recipe. He tells me it his favourite curry.
- 3 tbsp vegetable oil
- 225g block of paneer , cut into 2cm cubes
- 1 large onion , roughly chopped
- thumb-sized piece of ginger , peeled
- 2 large garlic cloves
- 5 tbsp korma paste
- 3 cardamom pods , crushed
- 70g ground almonds
- 500ml vegetable stock
- 150g spinach
- 100g Greek yogurt
- rice or naan breads, to serve (optional)
Heat 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.
Put 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.
Add 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.
I do realize my photographs never do justice to the delicious recipes Waitrose suggest in their magazines. They make the finished product look so much more appetising that I do. But please take my word for it, this mild curry is a comforting hug that is creamy and very yummy.