Korma paneer curry

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

with turmeric pilau rice and cucumber raita

Ready in around 20 mins

RECIPE FACT:

Related to ginger, turmeric is a super food that may help fight viral infections, lower cholesterol, and inflammation in the body.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE CUCUMBER AND MINT RAITA:

Grate half the cucumber and place in a sieve. Squeeze out as much of the liquid from the cucumber as you can and place in a bowl with the mint raita. Season to taste and stir well to combine.

2. TO COOK THE TURMERIC PILAU RICE:

Place the frying pan back over a medium-high heat with 1 tbsp of oil. Once the pan is hot add the turmeric rice and peas. Cook for 2-3 mins stirring regularly. Remove from the pan and cover to keep warm.

3. TO COOK THE PANEER:

Cut the paneer into 1 cm cubes. Place a non-stick frying pan over a medium-high heat and add a drizzle of oil. Once the pan is 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 1 min. Pour in the coconut milk, stir to combine. Add the baby spinach and cook for 2-3 mins until wilted. Season with salt

TO SERVE:

Spoon turmeric pilau rice into plates and top with korma paneer. Dollop with cucumber and mint raita and sprinkle with crispy shallots and nigella seeds.

Ingredients In your box: