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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.

    Products used in the recipe

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