Paneer Korma Delight

1Heat 1 tbsp of the oil in a deep frying pan over medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, until each side is golden brown. Remove with tongs and place on a plate lined with kitchen paper.

2Put the onion (1 large), ginger, and garlic in a food processor with a splash of water and blitz until completely smooth. Heat the remaining oil in the frying pan over medium-low heat. Add the onion (1 large) mixture and a pinch of salt, and fry for 10 mins or until lightly golden.

3Add the korma paste (5 tbsp) and cardamom, and fry for 1 min. Stir in the ground almonds (70 g) and fry for 1 min to make a thick paste.

4Add the stock, bring to a simmer, and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach (150 g) to the sauce and cook for 5 mins.

5Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.