Ramadan Recipe: Paneer Korma
Paneer Korma is a delightful dish often enjoyed during Ramadan,. It's a creamy and aromatic curry made with chunks of paneer (Indian cottage cheese), gently cooked in a rich blend of spices, onions, and a luxurious creamy sauce. This dish holds a special place during Ramadan, where families come together to break their fast with flavorful and comforting meals like Paneer Korma, adding warmth and deliciousness to the festivities of Ramazan.
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Ingredients
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- 5 Minutes
- 25 Serving
- 509 Calories
- 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)
Paneer Korma
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Method & Directions
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- 4 Minutes
- Cook Paneer Cubes
تم نسخ الرابطHeat 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.
- Create the Flavor Base
تم نسخ الرابطPut 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 Stock and Serve
تم نسخ الرابطAdd 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.