Paneer, spinach & chickpea curry

Indian-style cheese adds creamy flavour to this aromatic vegetarian korma curry.

Recipe «Paneer, spinach & chickpea curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable oil, 1 large brown onion, halved, thinly sliced, 80g korma curry paste, 1 tbsp finely grated fresh ginger, 400g can crushed tomatoes , 400g can chickpeas, rinsed, drained, 125ml cold water, 2 tbsp Philadelphia Cream for Cooking , 2 x 200g pkts paneer, cut into 3cm pieces, 100g baby spinach leaves, Naan or chapatti bread, to serve, Greek-style natural yoghurt, to serve.

Ingredients:

• 2 tbsp vegetable oil 
• 1 large brown onion, halved, thinly sliced 
• 80g korma curry paste 
• 1 tbsp finely grated fresh ginger 
• 400g can crushed tomatoes 
• 400g can chickpeas, rinsed, drained 
• 125ml cold water 
• 2 tbsp Philadelphia Cream for Cooking 
• 2 x 200g pkts paneer, cut into 3cm pieces 
• 100g baby spinach leaves 
• Naan or chapatti bread, to serve 
• Greek-style natural yoghurt, to serve 

Instructions

1. 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.
2. 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.
3. Meanwhile, heat the remaining oil in a frying pan over high heat. Cook the paneer, turning, for 2 minutes or until golden.
4. 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.