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Week 36 - Pistachio & cardamon paneer korma, pea & potato samosas with a herby dip

A green curry spiced with green cardamon, green chillis and fresh coriander served with crispy, oven baked pea and potato samosas. Don't forget the green herby dip!


1 large brown onion

3 spring onions

1 tomato

1 lime/lemon

1 smallish cooked potato

Big bunch fresh coriander

Bunch of mint

Bunch of parsley

Block of paneer/halloumi

200ml soy cream (or other alternative)

~200ml plain soy yoghurt

125g of shelled pistachios

Pack of filo pastry

350g rice

Big handful of frozen peas

Herbs and spices: seeds of 6 green cardamon pods, 3-5 fresh green chillis (if you can't stand heat, get a small green bell pepper), 3 bay leaves, fresh/jarred ginger and garlic (5 cloves minced), cumin powder, coriander powder, smoked paprika, turmeric powder, nice stock cube/Knorr stock pot,


Sesame/nigella seeds


Half a cucumber

Selection of our pistachio paneer kormas with pea and potato samosas prepared by the foodies in this week's class


Make up 300ml stock · chop onion · chop tomato · defrost · get your filo out of the fridge (don't open it yet) · mince 5 cloves of garlic · grate fresh ginger · de-seed 6 cardamon seeds · put oven on 180° ·

Pistachio paste

Blend the following ingredients until quite smooth (unless you like chunky):

  • Pistachios (save some for garnish)

  • Seeds of 6 cardamons (discard pods)

  • 1/2 bunch of coriander

  • 3-4 green chillis/small green pepper

  • ~150ml cream

  • 1tsp coriander, 1tsp cumin, 2tsp paprika, 1/2tsp turmeric

  • Salt and pepper

Pre-blend mix by @shans_scran

Set aside.

Samosa mix

In a big, mix the following:

  • 1 small potato lightly crushed

  • 3 spring onions, sliced

  • Peas

  • 1/2 bunch mint

  • 1/2 bunch parsley

  • 1tsp paprika

  • 1tsp cumin

  • Salt and pepper

Open your filo pastry - make sure to cover any pastry you're not using.

Take one sheet and fold into 3 length ways. Then dollop of the mixture at one end and fold over in a triangle over the length of the pastry.

Your mixture will make 8 generous samosas.

Optional: Melt some butter and 1 clove of minced butter, drizzle on samosas and top with sesame seeds.

Pop in the oven and check after 12 minutes - samosas usually take between 12-18mins but burn quickly so keep an eye on them. Put your rice on now, too.

Pistachio curry

Heat a glug of olive oil on a medium heat and cook your chopped onion for 3-4 mins until soft (not brown).

Add the remaining 4 cloves of crush garlic and most of the grated ginger (set aside 1tsp of this for the dip later), plus your bay leaves (3). Cook until it smells nice, about a minute.

Now, add your pistachio mix and fry for about 2 minutes.

Once it starts to stick, add your chopped tomato and about 4tbsp of yogurt. Stir to combine.

Finally add your 300ml stock and simmer.

Green herby dip


  • The remaining yoghurt (~125ml)

  • Remaining mint and parsley

  • Remaining coriander (save some for garnish)

  • The 1tsp of grated ginger you set aside earlier

After you have a smooth dipping sauce, add some lemon juice, salt and pepper to taste.


Once your curry has reached the thickness you like, fry off your paneer in chunks in a separate frying pan with a little hot olive oil.

Top your curry with fresh coriander, whole pistachios, fresh chillis, lemon slices and additional cream (if liked).

The samosas go perfectly with the herby green dip. Enjoy!

Dinner photo from @greenhoops_eco

Join us for a future Tuesday cooking class or view all past recipes.

Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly

Cover picture courtesy of @peakettle290212

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