Korma paneer

Name: Korma paneer
Cook time: 20 min
Yield: 2

with turmeric pilau rice and mint raita

Ready in around 20 mins

RECIPE FACT:

In many ancient civilizations turmeric was used in the dyeing process for its bold yellow colour.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE CARROT AND PANEER:

Peel and grate the carrot. Cut the paneer into 1 cm cubes.
2. TO COOK THE TURMERIC PILAU RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Open the bag of turmeric rice, squeezing gently on the bag to break up any large clumps. Once hot add the turmeric rice, peas and grated carrot. Cook for 2-3 mins stirring regularly. Season with salt, remove from the pan and cover to keep warm.
3. TO COOK THE PANEER:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the paneer, season with salt and cook for 3-4 mins turning regularly to brown. Add the korma paste and cook stirring regularly for 30-60 secs. Pour in the coconut milk and stir to combine. Add the baby spinach and cook for 2-3 mins until wilted.
TO SERVE:

Spoon turmeric pilau rice into bowls and top with korma paneer. Dollop with mint raita and sprinkle with cashews and nigella seeds.