with spinach / basmati rice
- Curry powder, mild - 2 tsp
- Garam masala - 1 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Salt - 1/2 tsp
- Chili powder - 1/4 tsp
- Cumin - 1/4 tsp
- Water - 1 3/4 cups
- Rice, uncooked basmati - 1 cup
- Garlic - 2 cloves, chopped
- Shallots - 2 cloves, diced
- Ginger - 1/2 tsp, grated
- Potatoes, russet - 3/4 lb, peeled and cubed
- Cilantro - 3 Tbsp, leaves torn
- Paneer - 12 oz, cubed (sub tofu)
- Butter - 1 Tbsp (sub ghee)
- Indian spice mix (ingredients listed separately) - 1 1/2 Tbsp
- Stock, any type - 1 1/2 cup
- Coconut milk, light - 1 cup
- Spinach, baby - 5 oz
- Lime juice - 1 tsp
- Yogurt, plain or Greek - 1/4 cup
- Make rice - Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low, and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
- Make Indian spice mix - Combine curry powder, garam masala, turmeric, salt, chili powder, and cumin. (Can be done up to 5 days ahead)
- Garlic / Shallots / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- Potatoes / Cilantro - Prep as directed and store separately. If not cooking immediately, soak potatoes in water to prevent them from turning brown. (Can be done 1 day ahead)
- Paneer - Cube paneer.
- Heat a Dutch oven over medium heat. Add butter and then garlic, shallots, and ginger to melted butter. Saute for 1 minute and then add spice mix . Saute until spices are toasted and fragrant, 1 to 2 minutes more.
- Add potatoes, stock, and coconut milk and give it a stir. Place the lid on the Dutch oven and simmer until potatoes are tender, 10 to 12 minutes.
- When potatoes are tender, add paneer and spinach to pan. Continue cooking, covered, until paneer is warmed through and spinach is wilted. Remove pan from heat and stir in lime juice. Taste and season with some additional salt and lime juice, if needed.
- If rice was made ahead, reheat in microwave.
- Serve korma over rice with cilantro and yogurt on top. Enjoy!
We subbed cauliflower for potatoes, and added a roux (2 Tbsp butter, 2 Tbsp flour) to thicken the curry (you could probably also use 1 Tbsp cornstarch) - and it was DELICIOUS.0 Helpful
Very good. I added some cornstarch to make the sauce a bit thicker.0 Helpful
So so good! The warm flavors made this a great fall/winter meal.0 Helpful
We subbed the pander for tofu and made it twice. So yummy!!!0 Helpful
This didn't taste like korma to me. I just didn't love it0 Helpful
Loved this one! So flavorful. I was generous w the spices but didn’t double or anything and thought it was perfect. My young kids loved it too! With prep it took over an hour start to finish (I did 8 servings also so that was definitely part of it - so much chopping!) but was worth it. Will make again! You could do so many variations of vegetables to throw in.0 Helpful