Paneer, cashew and aubergine korma

Name: Paneer, cashew and aubergine korma
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 2 garlic cloves; 20g ginger; 2 tsp turmeric; 2 tsp garam masala; 2 tsp ground coriander; 2 tsp ground cumin; 6 cardamom pods; 1 tsp ground chilli; 3 tbsp vegetable oil; 250 ml double cream; 1 aubergine; 200g paneer; 100g cashews; 150 ml yogurt

5 steps

Prep:5minCook:30min

I sometimes add a pinch of sugar to the spice pâté which has the effect of softening the spices and producing a more mellow flavour. Rather than aubergine, I sometimes like to use brown chestnut mushrooms instead, slicing them thickly and frying for a few minutes in the oil before adding the paneer.

Updated at: Thu, 17 Aug 2023 08:50:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories990.3 kcal (50%)

Total Fat80.1 g (114%)

Carbs45.5 g (17%)

Sugars28.3 g (31%)

Protein21.1 g (42%)

Sodium216.9 mg (11%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2garlic cloves

20gginger

2 tspturmeric

2 tspgaram masala

2 tspground coriander

2 tspground cumin

6cardamom pods

1 tspground chilli

3 Tbspvegetable oil

250mldouble cream

1aubergine

200gpaneer

100gcashews

150mlyogurt

Instructions

Step 1

Make a spice mix in a food processor blender by grinding the following ingredients to a paste: 2 cloves of garlic, a 20g piece of ginger, peeled, 2 tsp each of ground turmeric, garam masala, ground coriander, ground cumin and the black seeds from 6 green cardamom pods.

Step 2

Add 1 tsp of ground chilli and 3 tbsp of groundnut or vegetable oil. Cook the paste over a low heat for 4 or 5 minutes, then stir in 250ml of double cream and a little salt. Set aside.

Step 3

Cut an aubergine into 3cm cubes, then fry in 4 tbsp of oil until soft and golden. Tear 200g of paneer into rough pieces and add to the aubergine, with 100g of cashew nuts, letting the nuts and paneer colour lightly.

Step 4

Combine the aubergines, paneer and cashews with the warm spiced cream. Get the mixture hot, then remove from the heat and stir in 150ml of yogurt and a handful of coriander leaves.

Step 5

Serve with warm flatbread.