Paneer, Spinach and Chickpea Korma

Serves 4-6 Prep Time 10 minutes   Cook Time 18 minutes   Rated:

This recipe first appeared in my Currying Flavour cooking class. I am not sure, it could now be in The Convenient Vegetarian cookbook, but I don’t think so. If you have never made Paneer, this is your chance. It is so simple. Basically the same thing as Queso Fresco, just pressed a little so that the whey comes out. The homemade version of Paneer is really fragile, you should be very careful with it. I like to leave it underneath the curry sauce so that it takes on all the flavours of the korma. In fact, I think this recipe improves over a couple of days, but we rarely get that opportunity in this hungry house!

Hope you enjoy!

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Need

Do

1  

Place almonds into Thermomix bowl and mill 10 sec/speed 10.

2  

Add garlic, onions, chillies, ginger, EVOO, salt and spices.

3  

Blend 7 sec/speed 7. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1/MC off.

4  

Place coconut milk into Thermomix bowl and cook 10 min/100ºC/speed 1.

5  

Add chickpeas and cook 3 min/100ºC/Reverse/speed 1.

6  

Add tomatoes, and as much spinach as you can push below the surface of the curry. Close lid and stir to combine 10 sec/Reverse/speed 2. Add more spinach if you can and repeat. Allow curry to sit in the Thermomix bowl for about 10 minutes for flavours to develop.

7  

Add paneer cubes and stir gently with a spatula to combine.

8  

Serve garnished with spring onions.

More

This curry benefits from time after cooking for flavours to meld together. Consider cooking it a day ahead. Or at least save some leftovers for an awesome lunch!!

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