Paneer korma is a thick and creamy curry made from Indian cheese and korma curry paste. This korma curry is mild and sweet – ideal for curry beginners!
- 30ml (2 tbsp) cashew nuts
- 60ml (4 tbsp) dessicated coconut
- 60ml (4 tbsp) water
- 2 garlic cloves, peeled
- 2.5cm (1in) ginger, peeled
- 2 green chillies, washed and stalks removed
- 15ml (1 tbsp) ghee or butter
- 450g (1lb) paneer, cubed
- 2 onions, peeled and finely chopped
- 2.5ml (½ tsp) cinnamon powder
- 5ml (1 tsp) chilli powder
- 5ml (1 tsp) turmeric
- 10ml (2 tsp) coriander powder
- 2.5ml (½ tsp) caraway seeds
- 4 green cardamom pods, crushed
- 4 large tomatoes, pureed
- 250ml (1 cup) single cream
- Salt, to taste
- Coriander leaves, for garnishing
- Cover the cashew nuts with water for 1 hour so that they soften up.
- Drain, then blitz them together with the coconut and water in a food processor until a paste is formed. Add a splash of water, if necessary. Set aside.
- Place the garlic, ginger and chillies in a food processor and blend until everything is finely chopped. Set aside.
- Fry the paneer in the ghee until browned and set aside.
- In the same pan, continue to gently fry the onions, then stir in the fresh garlic paste and cook for another 3 minutes.
- Add the remaining spices to the mix and fry for another 3 minutes.
- Pour in the fresh tomato puree, give it a good stir and let the sauce reach a bubbling point. Let it slowly simmer for 10 minutes.
- Stir in the cashew nut paste and let the sauce simmer for another 5 minutes.
- Pour in the cream and cook for another 5 minutes.
- Stir in the fried paneer cubes and let it heat through for 5 minutes.
- Serve immediately with rice or naan. Garnish with coriander leaves and sliced red chillies. Enjoy!
- Category: Main Course
- Cuisine: Indian
- Serving Size: 1 serving
- Calories: 439
- Sugar: 13 g
- Sodium: 236 mg
- Fat: 29.6 g
- Saturated Fat: 18.6 g
- Carbohydrates: 37.4 g
- Fiber: 7.5 g
- Protein: 10.3 g
- Cholesterol: 39 mg