.svg?iar=0&rev=c39ccfb12025432e955305af5e21a5e0){kind=icon}
main
Paneer Style Curry
Paneer Style Curry
Paneer Style Curry
![]()
Cooking time15 minutes![]()
Preparation time45 minutes![]()
Difficultyeasy![]()
Servings10 portions
- 100 g FLORA Block Salted
- 150 g onions finely sliced
- 50 g ginger puree
- 50 g garlic puree
- 400 g tinned plum tomatoes
- 1 tsp ground cumin
- 2 heaped tsp ground coriander
- 1 tsp kashmiri chilli powder
- 1 tsp turmeric
- 2 heaped tsp dried methi leaves
- 12 g sugar
- 5 g garam masala
- 30 ml lemon juice (approx 1 lemon)
- 200 g vegetable stock
- 150 g FLORA Plant Cream
- 200 g plant-based halloumi cheese
- baby spinach leaves washed
- 70 g garden peas defrosted
- coriander leaves to garnish
- spring onion chopped to garnish
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.
