Paneer Korma

    Ingredients

    Cashew Nuts

    500 g

    Yoghurt, plain, full fat

    950 g

    Coconut, dried, flaked

    240 g

    Poppyseeds

    60 g

    Oil, olive, extra virgin

    40 ml

    Paneer, cubes

    2000 g

    Onions, white, finely diced

    300 g

    Cardamom Pods

    3 units

    Bay leaf

    3 units

    Coriander, fine

    12 g

    Turmeric, fine

    15 g

    Garam Masala

    12 g

    Maggi Chilli Sauce

    60 ml

    Maggi Lazenby Sauce

    30 ml

    Sugar, white, granulated

    15 g

    Salt, fine

    6 g

    Pepper, black, fine

    3 g

    Water

    1200 ml

    Coriander, fresh

    To Taste (Optional)

    Method

    1. Place the cashew nuts in warm water for 20-30 minutes to soften them up.
    2. Place the cashew nuts, yoghurt, coconut, and poppyseeds in a food processor and blitz until it makes a thick paste. Set aside.
    3. Heat the 20 ml of the oil over a medium heat and fry the paneer cubes in batches until they are golden brown (2-3 minutes per side). Transfer to a paper towel to drain.
    4. Heat the remaining oil over a medium heat.
    5. Add the chopped onions, cardamom pods and bay leaf and sauté for 2-3 minutes until the mixture becomes fragrant.
    6. Add the spices and stir well. Sauté for another 1-2 minutes.
    7. Add the chilli sauce and Lazenby sauce and increase the heat to high. Fry for about 1 minutes until the liquid is mostly evaporated.
    8. Reduce the heat to low and add the yoghurt paste, sugar and seasonings.
    9. Sauté for 2-3 minutes.
    10. Add the water and allow to come to a simmer. Simmer until the mixture becomes slightly thickened.
    11. Add in the paneer cubes and continue to simmer until the gravy becomes thick.
    12. Sprinkle with fresh coriander just before service.