Lahori Paneer Korma

Ingredients

• 200 g low fat paneer (cut into long slices)
• 0.5 tbsp ghee (for pan-frying paneer)
• 50 g fried onions
• 50 g cashews
• 50 g yogurt
• 1 tbsp ghee (for the gravy)
• 1 tsp cumin seeds
• 200 g tomato purée
• 1 tsp ginger-garlic paste
• 0.5 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt
• 250 ml water
• 1 tsp kasuri methi (dried fenugreek leaves)
• coriander leaves (handful, fresh)

Steps

1. 1

   Cut 200g of low fat paneer into long slices.

2. 2

   Heat 1/2 tbsp ghee in a pan and pan-fry the paneer slices until they are golden brown on both sides. Remove from pan and set aside.

3. 3

   To a blender, add 50g fried onions, 50g cashews, and 50g yogurt. Blend everything into a smooth paste.

4. 4

   In a pan, heat 1 tbsp of ghee.

5. 5

   Add 1 tsp cumin seeds to the hot ghee and let them splutter.

6. 6

   Add 200g tomato purée and 1 tsp ginger-garlic paste. Cook for 2 minutes.

7. 7

   Add the prepared onion-cashew-yogurt paste from the blender to the pan.

8. 8

   Add 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp garam masala, and 1 tsp salt. Mix everything well.

9. 9

   Pour in 250ml water and let the gravy cook for 5 minutes.

10. 10

    Add the fried paneer slices to the gravy.

11. 11

    Add 1 tsp kasuri methi and a handful of fresh coriander leaves.

12. 12

    Let everything cook together for 2 minutes. If the gravy is too thick, add a little more water to reach your desired consistency.

Notes

If the gravy is too thick after adding the paneer, you can adjust the consistency by adding a small amount of extra water.

Nutrition per serving

• main
• vegetarian
• high-protein
• indian
• paneer
• korma
• dinner