Ultimate Paneer Korma Curry

Ultimate Paneer Korma Curry

Ready in 30 minutes • Serves 2
This dish most recently appeared in Bargain Box (5 Nights For 2) No Fish LEGACY on Sunday, October 27, 2019.
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Ingredients

Rice

  • 1 cup jasmine rice
  • 1 1/2 cups boiling water

Korma

  • 1 pack paneer, diced 2cm
  • 3 Tbsp yoghurt
  • 1 pack korma spices
  • 1 Tbsp butter
  • 1/2 red onion, finely diced
  • 1 clove garlic, minced (optional)
  • 1 tsp ginger, finely grated
  • 1 capsicum, diced 2cm
  • 1/2 tsp salt
  • 1/2 cup cream
  • 2 Tbsp tomato paste
  • 2 Tbsp water
  • 1 tsp sweet chilli sauce
  • 1/2 pack baby spinach

Steps

  1. BEFORE YOU START, Bring a full kettle to the boil.
  2. COOK RICE. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. PREP PANEER & VEGGIES. In a bowl, toss paneer with yoghurt and korma spices.
  4. START CURRY. Heat butter and a little oil in a frypan on medium heat. Cook onion, garlic, ginger, capsicum and salt for 4–5 minutes, until soft. Add paneer and cook for 2 minutes, until fragrant.
  5. FINISH CURRY. Add cream, tomato paste, water measure and sweet chilli sauce. Bring to a simmer, reduce heat to low and cook for about 5 minutes, until thickened and reduced. Stir through spinach and season to taste.
  6. SERVE paneer korma curry over rice.

Nutritional Information

Energy 2548 kj
609 kcal
Protein 42.6g
Carbohydrate 37.5g
Fat 31.2g