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Main

Paneer Style Curry

Paneer Style Curry

Paneer Style Curry

  • Cooking time15 minutes
  • Preparation time45 minutes
  • Servings10 portions
recipe image Paneer Style Curry
Very low
Very Low
  • 100 g Flora Plant B+tter Unsalted
  • 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
  • 5 g salt
  • 12 g sugar
  • 5 g garam masala
  • 30 ml lemon juice (approx 1 lemon)
  • 200 g vegetable stock
  • 150 g Flora Plant Cream Double 31% Fat
  • 200 g Violife Mediterranean Grill Me diced
  • baby spinach leaves washed
  • 70 g garden peas defrosted
  • coriander leaves to garnish
  • spring onion chopped to garnish
For the curry:
  1. Melt the Flora Plant B+tter Unsalted 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.
  2. Next, add the garlic and ginger puree and continue to cook for a further 2 minutes.
  3. Stir in all the spice; cumin, coriander, turmeric, garam masala, chilli powder, and the methi leaves.
  4. Cook for 1 minute, then add the tomatoes, stock, salt, and sugar. Bring to a simmer and then cook on a low heat for 20 minutes.
  5. Remove the sauce base from the heat, add the plant cream, and blend until smooth with a hand blender.
  6. Check the seasoning. Finally, add the spinach leaves, peas, Violife Mediterranean Grill Me and lemon juice.
For the plating:
  1. Top with the onion and garnish with coriander leaves before serving.
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