Ingredients
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2 tablespoons vegetable oil
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1 large brown onion, halved, thinly sliced
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80g (1/3 cup) korma curry paste
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1 tablespoon finely grated fresh ginger
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400g can crushed tomatoes
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400g can chickpeas, rinsed, drained
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125ml (1/2 cup) cold water
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2 tablespoons Philadelphia Cream for Cooking
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2 x 200g pkts paneer, cut into 3cm pieces
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100g baby spinach leaves
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Naan or chapatti bread, to serve
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Greek-style natural yoghurt, to serve
Method
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1Heat half the oil in a large saucepan over medium-high heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the curry paste and ginger and cook, stirring, for 1 minute or until aromatic.
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2Add tomato, chickpeas, water and cream. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 10 minutes or until sauce thickens.
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3Meanwhile, heat the remaining oil in a frying pan over high heat. Cook the paneer, turning, for 2 minutes or until golden.
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4Add the paneer and spinach to the curry and stir until the spinach just wilts. Divide among serving plates and serve with bread and yoghurt.
Source: taste.com.au
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