Indian-style cheese adds creamy flavour to this aromatic vegetarian korma curry.
- Heat 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.
- Add tomato, chickpeas, water and cream. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 10 minutes or until sauce thickens.
- Meanwhile, heat the remaining oil in a frying pan over high heat. Cook the paneer, turning, for 2 minutes or until golden.
- Add the paneer and spinach to the curry and stir until the spinach just wilts. Divide among serving plates and serve with bread and yoghurt.
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