Paneer korma

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 30 minutes

Zutaten

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)

Anweisungen

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.

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.

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.

Nährwertangaben

• Kalorien: 509
• Gesamtfett: 29 g
• Gesättigtes Fett: 12 g
• Natrium: 0.7 mg
• Gesamtkohlenhydrate: 21 g
• Ballaststoffe: 16 g
• Zucker insgesamt: 12 g
• Eiweiß: 33 g