Paneer, Spinach and Chickpea Korma

Serves 4-6
by Tenina Holder

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

  • 40 g almonds
  • 3 cloves garlic
  • 2 red onions, halved
  • 1-2 red chillies
  • 40 g ginger, peeled
  • 40 g Extra Virgin Olive Oil (EVOO) (or ghee) BUY
  • 2 tsp Pink Salt Flakes BUY
  • 1 tsp each ground cinnamon, cardamon, cumin, coriander and garam masala
  • 2 x 275g tin coconut milk
  • 2 x 400g tin chickpeas, drained
  • 250 g punnet cherry tomatoes, halved
  • 350 g bag of washed spinach leaves
  • 1 Batch Paneer cut in cubes Recipe
  • 2 spring onions, cut on the angle

Do

1  

Place almonds into TM 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 TM 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 TM 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.

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