Vegetable and Paneer Korma with Cashew Cream and Toasted Almonds
Inspired by techniques from Serious Eats and NYT Cooking.
Paneer is fried golden, onions are softened slowly with whole and ground spices, yoghurt is cooked in stages until the fat separates, then cashew cream and vegetables are simmered until tender and finished with garam masala and toasted almonds.
Always check the labels of the products you use.
Method
- 1
Make cashew cream. Blend the cashews with boiling water until smooth.
- 2
Fry the paneer. Fry the paneer cubes in ghee until golden and set aside.
- 3
Soften the onions. Cook the onions covered until soft, then add the garlic, ginger and spices.
- 4
Cook the yoghurt. Add the yoghurt in stages until the fat separates, then stir in the tomato purée and cashew cream.
- 5
Simmer. Simmer the vegetables covered until tender, then add the paneer and peas.
- 6
Finish. Top with garam masala, toasted almonds and coriander and serve with rice or flatbread.
Storage
Refrigerate up to 3 days and reheat gently with a splash of water until piping hot. Freezing is not recommended because the paneer turns rubbery. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- blender
- small bowl
- large heavy pot or casserole with a lid
- slotted spoon
- plate lined with kitchen paper
- wooden spoon
- small dry frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 376 kcal |
| Protein | 16.9 g |
| Carbohydrate | 28.7 g |
| of which sugars | 9.6 g |
| of which free sugars | 0 g |
| Fat | 23.9 g |
| of which saturates | 12 g |
| Fibre | 5.3 g |
| Salt | 1.16 g |
Protein per 100 kcal
4.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
