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Ramadan Recipe: Paneer Korma

  • Publish date: Thursday، 16 November 2023 Last update: since 4 days
Ramadan Recipe: Paneer Korma

Paneer Korma is a delightful dish often enjoyed during Ramadan,. It's a creamy and aromatic curry made with chunks of paneer (Indian cottage cheese), gently cooked in a rich blend of spices, onions, and a luxurious creamy sauce. This dish holds a special place during Ramadan, where families come together to break their fast with flavorful and comforting meals like Paneer Korma, adding warmth and deliciousness to the festivities of Ramazan.
 

  • Ingredients

    • 5 Minutes
    • 25 Serving
    • 509 Calories

Paneer Korma

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)

  • Method & Directions

    • 4 Minutes
  1. Cook Paneer Cubes
    تم نسخ الرابط
    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. Create the Flavor Base
    تم نسخ الرابط
    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. Add Stock and Serve
    تم نسخ الرابط
    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.

  • Nutrition Facts

Calories 509

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