Paneer korma

• vegetable oil↗3 tbsp 3 tbsp
• paneer225g block of 225g

  cut into 2cm cubes

• large onion↗1 1

  roughly chopped

• ginger↗thumb-sized piece of thumb-sized piece of

  peeled

• large garlic cloves↗2 2
• korma paste↗5 tbsp 5 tbsp
• cardamom pods↗3 3

  crushed

• ground almonds↗70g 70g
• vegetable stock↗500ml 500ml
• spinach↗150g 150g
• Greek yogurt↗100g 100g
• rice↗

  or naan breads, to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.