10 PERSONS
- 500 grams Paneer cubes
- 500 ml red lentils or basmati rice
- Oil for frying
Korma curry paste
- 125 g cashew nuts
- 25 g coconut flour
- 1 ½ red onion
- 3 clove of garlic
- 3 small tomato
- 5 cm fresh ginger root
Spices
- 2.5 bay leaf
- 2.5 tsp turmeric
- 1 tsp chilli according to taste
- 1 tsp ground cinnamon
- 1 tsp allspice
- 1 tsp ground coriander
- 1 tsp fenugreek seeds
- 1 tsp cumin
Oil for frying
Paneer korma
- Place the cashew nuts in a bowl of cold water and let them sit for a minimum of 30 minutes and ideally one hour.
- Fry Paneer cubes in oil in a hot pan until they start to form a slight crust. Remove the pan from the heat, take the paneer out of the pan and set to one side.
- Cook the lentils or the rice according to the instructions on the packet.
- Put all the ingredients for the korma paste into a mini food chopper and chop them until you have a uniform mass.
- Heat a little oil in a frying pan and add the bay leaf to the oil. Sauté. Add the other spices and sauté on a high heat.
- Now add the korma paste together with 300 ml water. Allow the sauce to boil and then leave to simmer while continuing to stir for a couple of minutes.
- Season with salt and pepper and then add the cheese and allow to simmer for a couple more minutes.
- Serve with lentils or rice and bread if you wish.