Paneer korma with roasted cauliflower

Paneer korma is a mild curry from northern India. With influences from Mogul cuisine, it almost always has a lot of cream, coconut milk or yogurt in it. The curry is not spicy but it is aromatic. Cardamon, cloves and cinnamon are important flavorings. Our own korma curry recipe is not quite up to par yet but you can help yourself out with a ready-made korma curry from at Delhaize.

Good for three to four people as a full meal.

Cut one cauliflower into not too large florets. Mix the cauliflower florets, on a baking sheet, with a little oil and salt. Bake for about sixty minutes at 190°C with hot air. If you eat them immediately they will be crispy but you can also let them rest in the oven and reheat or put them in the curry itself.

Cut 600 grams of paneer (two packets) into cubes or bars and fry them on as many sides as possible in a little oil. Use a large enough pan that can hold everything later. Remove the paneer from the pan and heat 450 grams of Delhaize korma sauce in the same pan. Serve the roasted cauliflower and paneer in and on top of the korma curry.

You can also make the roasted cauliflower as a separate side dish that is a little spicier. In this case, use our recipe for cauliflower chaat masala.

You can often buy this korma spice paste at Delhaize but there is also a ready-made korma sauce of the same brand at Delhaize.