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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- 40 Grams Almonds BUY
- 3 cloves garlic
- 2 red onions, halved
- 1-2 Red Chillie(s)
- 40 Grams ginger, peeled
- 40 Grams Extra Virgin Olive Oil (EVOO) (or ghee) BUY
- 2 Teaspoons Pink Salt Flakes BUY
- 1 Teaspoon each ground cinnamon, cardamon, cumin, coriander and garam masala
- 2 x 275g tin coconut milk
- 2 x 400g tin chickpeas, drained
- 250 Grams punnet cherry tomatoes, halved
- 350 Grams bag of washed spinach leaves
- 1 Batch Paneer cut in cubes Recipe
- 2 spring onions, cut on the angle
Place almonds into Thermomix bowl and mill 10 sec/speed 10.
Add garlic, onions, chillies, ginger, EVOO, salt and spices.
Blend 7 sec/speed 7. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1/MC off.
Place coconut milk into Thermomix bowl and cook 10 min/100ºC/speed 1.
Add chickpeas and cook 3 min/100ºC/Reverse/speed 1.
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.
Add paneer cubes and stir gently with a spatula to combine.
Serve garnished with spring onions.
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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