Method
- Heat 1 tsp of oil in a large deep sided frying pan set over a medium heat. Add the paneer cubes and fry for 5 mins turning regularly so each side is golden brown. Once cooked remove from the pan and place on kitchen paper.
- Add the remaining 2 tsp oil then the leek tops and ginger to the pan and cook for 5-6 minutes until soft adding a splash of water halfway through .
- Add the cardamom then fry for another 30 seconds then add the Bay's Kitchen Mild Korma Stir-in Sauce and cook for 5 minutes. Stir in the ground almonds and fry for 1 minute more to create a thick paste.
- Mix 3 tbsp Bay's Kitchen Vegetable Stock with 300ml boiled water. Add this stock into the korma and bring to a simmer then cook for 5 minutes until it has reduced a little. Throw the spinach in the pan and cook for 5 minutes stirring to wilt.
- Stir in the coconut milk and the paneer then check for seasoning adding little salt if needed. Cook for 2 minutes.
- Garnish with coriander and serves with basmati rice.
