Dinner · Indian
Paneer korma with rice
Paneer simmered in a mild, creamy cashew and coconut korma sauce.
- Serves
- 3
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 3 servings- 250 g paneer, cubed
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 30 g cashews
- 1 tbsp korma spice blend
- 160 ml canned coconut milk
- 150 ml vegetable broth
- 270 g basmati rice, cooked
Method
Heat 1 tbsp oil in a skillet over medium-high heat and sear the paneer for 3 minutes until lightly golden, then remove.
Add the remaining oil and cook the onion for 6 minutes until softened.
Add the garlic, ginger, cashews, and korma spice, and cook for 2 minutes.
Stir in the coconut milk and vegetable broth, and simmer for 8 minutes, then blend until smooth.
Return the sauce and paneer to the pan and simmer for 3 minutes.
Serve over basmati rice.