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Double Paneer Korma Curry

Double Paneer Korma Curry

with rice and fresh chilli
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
1211 kcal
Protein
: 
58.9g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard

A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.

Serving amount

120 grams

Baby Spinach

150 grams

Rice

150 grams

Mushrooms

1 pack(s)

Coconut Milk

1 unit(s)

Chilli

1 unit(s)

Onion

400 grams

Paneer

(Contains: Milk)

15 grams

Pomegranate Molasses

2 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Mango Chutney

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)5066 kJ
Energy (kcal)1211 kcal
Fat63.4 g
of which saturates43.5 g
Carbohydrate102 g
of which sugars27.5 g
Dietary Fiber4.9 g
Protein58.9 g
Salt4.2 g
Potassium538.5 mg
Calcium89.1 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Pot with Lid

Cooking Steps

Cook the Rice
1
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid. Cook for 10 mins then remove from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep the Veg
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Roughly chop the mushrooms.
  • Thinly slice the chilli at an angle widthways.
  • Chop the paneer into 2cm cubes. 
Simmer the Curry
3
  • Place a large pot over high heat with a drizzle of oil.
  • Fry the onion and mushrooms until softened, stirring occasionally, 5-8 mins. Season with salt and pepper.
  • Lower the heat to medium-high then add the North Indian spice mix. Fry until fragrant, 1-2 mins.
  • Stir in the spinach, paneer, korma paste, mango chutney and coconut milk. Cover and simmer for 6-8 mins. 
  • Loosen with a splash of water if needed. Season with salt and pepper.
Finish and Serve
4
  • Fluff up the rice with a fork and divide it between bowls.
  • Top with the fragrant paneer korma coconut curry. 
  • Drizzle over the pomegranate molasses.
  • Finish with a sprinkling of sliced chilli (use less if you don't like spice).
Meal right image

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