Paneer Korma

One of my favourite Indian dishes is korma. This hearty and warming curry is not only easy to make but also full of flavour and delicious.

Paneer Korma


400g paneer

4tsp korma pasta

1 red onion

3 cloves garlic

Thumb of ginger

1 tsp curry powder

1/2 tsp coconut sugar

Chilli powder to taste

1 1/2 cups vegetable stock

1/4 cup almond (roughly chopped)

3 Tbsp sultanas

1 cup baby spinach

1/2 cup natural Greek yoghurt

Coriander to taste


In a blender, blend the onion, garlic and ginger into a paste. Heat the onion, garlic and ginger paste in a large pan for 5 minutes on a medium heat. Add the korma paste and a splash of water and heat for a further 3 minutes. Add the curry powder, sugar, chilli powder, paneer, almonds and sultanas. Then add the vegetable stock. Simmer on a medium heat until the sauce thickens, stirring occasionally. Reduce the heat to low and stir in the yoghurt and baby spinach until spinach is slightly wilted. Add fresh coriander to taste. Serve with rice and/or roti.