The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy Paneer, Mint & Coriander Korma with Jeera Rice
Creamy paneer cheese is delish in this fragrant curry. Fresh mint and coriander bring Indian aromas. Coconut, korma spice and tomatoes create a luxurious sauce. Dish up with cumin-spiced rice, stuffed with spinach for loads of green goodness!
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 110g baby tomatoes
- 1 onion
- 225g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 3 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 handful of fresh coriander
- 2 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 tsp cumin seeds
- 40g baby spinach
- 80g brown rice (100% Brown Rice)
- 1 pepper
- 1 handful of fresh mint
- 40g creamed coconut
Nutritional Information
Calories: 631
Protein: 34g
Carbs: 57g
Fat: 31g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 3 tbsp korma paste (use half) (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 onion (use half)
- 1 tsp cumin seeds (use half)
- 1 handful of fresh mint (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 40g baby spinach (use half)
- 110g baby tomatoes (use half)
- 225g paneer (use half) (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 2 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 handful of fresh coriander (use half)
- 1 pepper (use half)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 653
Protein: 34g
Carbs: 57g
Fat: 34g
Easy Paneer, Mint & Coriander Korma with Jeera Rice
Creamy paneer cheese is delish in this fragrant curry. Fresh mint and coriander bring Indian aromas. Coconut, korma spice and tomatoes create a luxurious sauce. Dish up with cumin-spiced rice, stuffed with spinach for loads of green goodness!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Start the curry & prep
- Roughly dice the onion. Finely slice the pepper. Rinse the spinach
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-6 mins, until softening
- Meanwhile, halve the tomatoes. Roughly chop the coriander. Pick the mint leaves from the stalk and finely chop. Dice the paneer into 2cm cubes
Simmer simmer
- Add the korma paste and pasanda spice to the pan and stir
- Add the tomatoes, creamed coconut, paneer, half the mint, half the coriander and 200ml water (100ml for 1 person). Add the stock and stir well
- Simmer for 4-6 mins, until the sauce has thickened. Season with salt
Make the jeera rice
- Once the rice is cooked, rinse the saucepan, then reheat with 1 tsp oil on medium-high. Once hot, add the cumin seeds, cook for 1 min
- Add the spinach and cook for 1-2 mins, until wilted. Add the cooked rice and stir to combine. Season with salt
Plate up
- Share the korma between bowls, with the jeera rice alongside. Sprinkle with the remaining mint and coriander
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