Ingredients
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225 g packed paneer , cut into cubes
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290 g jar korma curry paste
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Juice of 1 lemon
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2 cloves garlic , crushed
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1 tbsp olive oil
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2 onion , finely sliced
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1 tsp black cumin seeds
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3cm-piece fresh ginger root, finely chopped
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250 ml coconut milk
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500 g Charlotte potatoes , scrubbed and halved
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120 g red lentils
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100 g young leaf spinach
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Steamed basmati rice, poppadoms, and lime wedges, to serve
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In a bowl, mix the paneer cubes, 2 tbsp korma paste, lemon juice, and half the garlic. Cover and marinate in the refrigerator for at least 2 hours.
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In a large pan, heat half the oil over medium-low heat. Add the onions and cook while stirring, until caramelized, about 30 minutes. Add 2 tbsp of water to the pan. Add the cumin seeds, remaining garlic, ginger, and the rest of the korma paste. Stir until fragrant, about 1-2 minutes.
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Pour in the coconut milk and 300ml of water. And the potatoes, and stir until combined. Reduce the heat, cover, and simmer for 55 minutes.
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Add the lentils and continue to simmer, covered, stirring occasionally, until the potatoes and lentils are tender, about 20 minutes.
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In a non-stick frying pan, heat the remaining oil. Add the marinated paneer and fry for 10-15 minutes. Turn occasionally to get it crisp and golden. Remove from heat, and set aside.
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Remove the curry from heat. Stir in the paneer and spinach, until the spinach is wilted. If the curry is too thick, stir in a bit of boiling water, until you get the desired consistency. Serve with the steamed basmati rice.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.