Paneer korma

Name: Paneer korma
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp neutral oil; 226 g packs paneer, cut into 2cm cubes; 300 ml jar Gymkhana Korma Cooking Sauce; 175 g frozen peas; 25 g pack coriander, roughly chopped; Garlic naan, plain roti or basmati rice, to serve

Creamy, rich and wonderfully indulgent, this is a vegetarian crowd-pleaser. You’ll want plenty of naan, roti or rice to mop up the tomato and cashew-packed sauce.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp neutral oil
2 x 226g packs paneer, cut into 2cm cubes
300ml jar Gymkhana Korma Cooking Sauce
175g frozen peas
¼ x 25g pack coriander, roughly chopped
Garlic naan, plain roti or basmati rice, to serve

Heat the oil in a frying pan, then fry the paneer for 5-7 minutes until golden on all sides.
Add the sauce to the pan (swirl the jar with a little water to make sure you’ve got it all) with the peas, then season and bring to the boil. Reduce the heat and simmer for 5 minutes more.
Scatter with the coriander and serve, with garlic naan, plain roti or basmati rice, if liked.

Cook’s tip

For extra crunch and nuttiness, scatter a handful of golden, toasted flaked almonds or creamy cashews over the korma to serve. Or try a spoonful of natural yogurt for a tangy contrast.

Typical values per serving when made using specific products in recipe