• 1 onion
• 5 garlic cloves
• 1 tbsp Ghee (or sunflower oil)
• 2 Packs of paneer
• 1tsp Turmeric
• 1tsp Ground coriander
• 1tsp Cumin
• 1/2 tsp ground cloves
• 1tbsp Ground cardamom
• Half a small chilli or half a teaspoon of chilli flakes
• Half tsp salt
• 1tsp fresh ground black pepper
• 1tsp sugar
• 1 tin of coconut milk
• 2tbsp Ground almonds
• Natural yogurt, parsley and fresh coriander leaves to serve

1. Fry the paneer in a dry pan, turning constantly, until all sides have browned. Remove from the pan and set aside
2. Liquidise the onion and garlic and fry in the ghee on a medium heat for 5 minutes until the onion has softened and smells sweet rather than tangy
3. Add all of the spices and cook on high for 5-10 minutes until the onion has browned
4. Mix in the sugar, ground almonds, paneer and the coconut milk. Turn the heat down, cover and simmer for 10 minutes
5. Serve with brown rice, a spoonful of natural yogurt and some parsley, toasted and buttered naan or popadoms

Korma is the wuss of the curry world – used for training babies, so doesn’t really work if you make it too spicy, let most of the heat come from the ground pepper. Be sure to only add the yogurt when you are serving, as if you add it to the pan and reheat/serve later it can taste a bit like rotten milk