Paneer Style Curry
Paneer Style Curry
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Preparation time45 minutes![]()
10 portions
Ingredients
- Includes100 g FLORA Block Salted
- Includes150 g onions finely sliced
- Includes50 g ginger puree
- Includes50 g garlic puree
- Includes400 g tinned plum tomatoes
- Includes1 tsp ground cumin
- Includes2 heaped tsp ground coriander
- Includes1 tsp kashmiri chilli powder
- Includes1 tsp turmeric
- Includes2 heaped tsp dried methi leaves
- Includes12 g sugar
- Includes5 g garam masala
- Includes30 ml lemon juice (approx 1 lemon)
- Includes200 g vegetable stock
- Includes150 g FLORA Plant Cream
- Includes200 g plant-based halloumi cheese
- Includesbaby spinach leaves washed
- Includes70 g garden peas defrosted
- Includescoriander leaves to garnish
- Includesspring onion chopped to garnish
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
For the curry:
- Melt FLORA Block in a pan until foaming, then add the onions. Sweat on a low heat with a lid on for 10 minutes until softened and golden brown.
- Next, add garlic and ginger puree and continue to cook for a further 2 minutes.
- Stir in all the spices; cumin, coriander, turmeric, garam masala, chilli powder, and the methi leaves.
- Cook for 1 minute, then add tomatoes, stock, and sugar. Bring to a simmer and then cook on a low heat for 20 minutes.
- Remove sauce base from the heat, add FLORA cream, and blend until smooth with a hand blender.
- Check the seasoning. Finally, add spinach leaves, peas, cheese and lemon juice.
For the plating:
- Top with the onion and garnish with coriander leaves before serving.
Switch your vegetables, for potatoes and spinach and make it Saag Aloo style.
For a little more colour, pan fry the Violife Mediterranean first.
