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 - 3 1/2 cups
- Rice, basmati - 2 cups
- Garlic - 2 cloves , chopped
- Shallots - 2 cloves , diced
- Ginger, fresh - 1/2 tsp , grated
- Potatoes, russet - 3/4 lb , peeled and cubed
- Cilantro - 1 Tbsp , leaves torn
- Paneer - 12 oz , cubed (sub tofu)
- Indian spice mix (ingredients listed separately) - 1 1/2 Tbsp
- Butter - 1 Tbsp (sub ghee)
- Stock, any type - 1 cup
- Coconut milk, light - 1 1/2 cups
- Spinach, baby - 5 oz
- Lime juice - 1 tsp
- Yogurt, plain or Greek - 1/4 cup
Make rice - This makes enough for 2 nights. 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 - Double if making Wednesday's meal. Combine curry powder, garam masala, turmeric, salt, chili powder and cumin. (Can be done up to 5 days ahead)
Paneer - Cube.
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 (reserve half if doubled for Wednesday). 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 (reserve half for Wednesday).
Serve paneer korma over rice with cilantro and yogurt on top. Enjoy!