Paneer Korma

Name: Paneer Korma
Prep time: 35 s
Cook time: 35 s
Total time: 72 s
Yield: 10
Cuisine: Restaurant,Indian
Ingredients: Yoghurt plain full fat (950 g),Cashew Nuts (500 g),Poppyseeds (60 g),Oil olive extra virgin(40 ml),Onions white finely diced (300 g),Cardamom Pods(3 units),Bay leaf(3 units),Coriander dried(12 g),Turmeric dried(15 g),Maggi Chili Sauce(60 ml),Maggi Lazenby Sauce(30 ml),Sugar white granulated(30 ml),Salt fine(6 g),Pepper black fine(3 g),Water(1200 ml),Coconut dried flaked(240 g),Paneer cubes 800g

Preparation time
72 min
Difficulty Intermediate
Number of servings
10

Indulge your tastes buds with a delicious bowl of paneer goodness featuring our Maggi sauces.

Ingredients

Yoghurt, plain, full fat (950 g)
Cashew Nuts (500 g)
Poppyseeds (60 g)
Oil, olive, extra virgin(40 ml)
Onions, white, finely diced (300 g)
Cardamom Pods(3 units)
Bay leaf(3 units)
Coriander, dried(12 g)
Turmeric, dried(15 g)
Maggi Chili Sauce(60 ml)
Maggi Lazenby Sauce(30 ml)
Sugar, white, granulated(30 ml)
Salt, fine(6 g)
Pepper, black, fine(3 g)
Water(1200 ml)
Coconut, dried, flaked(240 g)
Paneer, cubes 800g

Tools

Preparation

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 coriander and turmeric and stir well. Sauté for another 1-2 minutes
7

Add the chili 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.

Nutritional facts per serving

Energy

599.8 kcal | 29.0 %

Protein

24.1 g | 15.0 %

Carbohydrates

52.7 g | 34.0 %

Sugars

20.8 g

Fiber

5.8 g

Sodium

763.8 mg

Fats

34.9 g | 51.0 %

Saturated Fats

8.7 g

Components

Tools

PRODUCTS USED IN THE RECIPE

MAGGI Lazenby Worcestershire Sauce in Bulk

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