Shahi Paneer Qorma with Fried Onions
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 280 g paneer, cubed
- 2 onion, sliced
- 3 tbsp ghee
- 100 g natural yoghurt
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ground coriander
- 3 green cardamom pods
- 2 tbsp double cream
Nutrition (per serving)
- Calories
- 393 kcal
- Protein
- 15.7 g
- Carbohydrate
- 11.7 g
- of which sugars
- 8.9 g
- Fat
- 31.5 g
- of which saturates
- 19.7 g
- Fibre
- 1.5 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a pan and fry the onions for 10 minutes, stirring often, until deep golden, then lift out a third for a garnish.
- 2
Add the green cardamom pods, garlic cloves and fresh ginger to the pan and fry for 1 minute, then stir in the ground coriander.
- 3
Whisk the natural yoghurt until smooth and stir it in a spoonful at a time with 100ml water, then simmer for 8 minutes until thickened.
- 4
Gently add the paneer and the double cream and simmer for 4 minutes to warm through without breaking up the paneer.
- 5
Scatter with the reserved fried onions and serve with rice or naan.
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