Description
A delightful dish combining rich flavors of paneer and aromatic spices in a creamy coconut base, perfect for weeknight dinners or impressing guests.
Ingredients
- 250 grams Paneer (or tofu for vegan option)
- 150 grams Spinach (or kale)
- 1 large Onion
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 2 tablespoons Korma Paste (or tikka masala)
- 2 tablespoons Tomato Paste
- 50 grams Ground Almonds (or ground sunflower seeds)
- 400 ml Coconut Milk (or heavy cream)
- 200 ml Vegetable Stock (or water)
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cinnamon (optional)
Instructions
- Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and golden brown.
- Stir in garlic and ginger paste. Cook for another minute until fragrant.
- Add korma paste and tomato paste, mix well, and cook for 2-3 minutes.
- Pour in coconut milk and vegetable stock, stir, and bring to a simmer.
- Add paneer cubes and spinach. Cook for 5-7 minutes until paneer is heated and spinach wilts.
- Sprinkle in ground almonds, garam masala, and ground cinnamon. Stir and cook for another minute.
- Taste and adjust seasoning as needed.
Notes
Serve hot with basmati rice or naan. Garnish with fresh cilantro for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian