Paneer Korma

Cook this recipe inspired by saag paneer in just 30 minutes. It’s a flavourful veggie curry that’s heady with fresh ginger and cardamom. Serve with rice or naan breads.

Prep: 30 mins
Cook: 50 mins
Difficulty: Easy
Serves: 4


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)


  1. Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat.
  2. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown.
  3. Remove with tongs and put on a plate lined with kitchen paper.
  4. Put the onion, ginger and garlic in a food processor with a splash of water and blitz until completely smooth.
  5. Heat the remaining oil in the frying pan over a medium-low heat.
  6. Add the onion mixture and a pinch of salt, and fry for 10 mins or until lightly golden.
  7. 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.
  8. Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little.
  9. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously.
  10. Serve with rice or warm naan breads.

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