Paneer Korma Food

PANEER KORMA

Steps:

• 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!

PANEER KORMA

Steps:

• Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown. Remove with tongs and put on a plate lined with kitchen paper.
• Put the onion, ginger and garlic in a food processor with a splash of water and blitz until completely smooth. Heat the remaining oil in the frying pan over a medium-low heat. Add the onion mixture and a pinch of salt, and fry for 10 mins or until lightly golden. Add the korma paste and cardamom, and fry for 1 min. Stir in the ground almonds and fry for 1 min to make a thick paste.
• Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.