Hyderabadi Paneer Korma with Cashews
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Ingredients
- 350 g paneer
- 50 g cashew nuts
- 100 ml natural yoghurt
- 1 onion, finely sliced
- 10 g fresh ginger
- 3 garlic cloves
- 2 tbsp ghee
- 1 tsp ground turmeric
- 1 tsp garam masala
Nutrition (per serving)
- Calories
- 438 kcal
- Protein
- 20.7 g
- Carbohydrate
- 12.8 g
- of which sugars
- 8 g
- Fat
- 34 g
- of which saturates
- 19 g
- Fibre
- 1.3 g
- Salt
- 0.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the paneer into cubes.
- 2
Soak the cashew nuts in warm water for 10 minutes, then blitz to a smooth paste.
- 3
Heat the ghee in a pan, add the sliced onion and fry for 7 minutes until softened.
- 4
Add the garlic, ginger and ground turmeric, and fry for 2 minutes, then stir in the garam masala and cashew paste.
- 5
Add the yoghurt and 100ml water, and simmer for 5 minutes, then add the paneer cubes and simmer for 4-5 minutes to warm through.
- 6
Serve hot with rice.
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