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Spinach and paneer korma

Ready in 45 minutes

3 tbsp rapeseed oil
225g block paneer cheese, cubed
1 large onion, halved and sliced
1 tbsp grated ginger
4 garlic cloves, chopped
5 tbsp Patak’s Korma Paste
75g ground almonds
400ml vegetable stock
250g baby spinach
100g full-fat yoghurt

1 Heat half the oil in a large non-stick deep frying pan, add the paneer and cook for 5 minutes, turning frequently until browned all over. Set aside. Add the remaining oil to the pan and stir in the onion. Cook for 15 minutes until very soft. Add the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 3 minutes. Add the almonds and cook for 1 minute.

2 Add the stock, bring to the boil and then reduce the heat and cook for 15 minutes. Add the spinach, paneer and yoghurt to the sauce and cook for a couple of minutes. Season to taste and serve with rice, sliced onions, extra yoghurt and popadoms.

All recipes created exclusively by Catherine Hill

Photography Terry Benson

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