Tenina.com's Paneer, Spinach and Chickpea Korma



  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.


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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