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Nutrition Facts
Serving Size 1 (167g) Recipe makes 3 servings The following items or measurements are not included below: ginger paneer cheese
Calories 254
Calories from Fat 182		(71%)
Amount Per Serving		%DV
	Total Fat 20.2g	31%
	Saturated Fat 8.0g	39%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 165mg		6%
Potassium 446mg		12%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 2.0g	7%
	Sugars 4.7g
Protein 5.8g		11%
detailed view... how is this calculated?

Paneer Korma

Recipe #398348 | 25 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: BritHans
Nov 8, 2009

Use the full-fat, Balkan yoghurt, or the sauce is too watery. It is good served on a bed or jasmine rice, or perhaps with naan or some kind of dipping bread.

SERVES 3 (change servings and units)

Ingredients

3 shallots, chopped
1 cubic inch ginger, minced
2 tablespoons ghee or butter
1 teaspoon dried chili pepper flakes
1 teaspoon garam masala
1/2 teaspoon cardamom powder
1/2 teaspoon ground coriander
4 plum tomatoes, chopped coarsely
1/2 cup cashews, chopped
200 g paneer cheese (or pressed cottage cheese)
1/3 cup yoghurt

Directions

1
Fry the ginger and shallots in 1 tbps of ghee, on medium heat, until it begins to brown slightly.
2
Add the masala, cardamom, coriander, chili flakes, and then add the tomatoes and cashews. Heat for one minute.
3
Pour mixture into a food processor, and blend until smooth.
4
Add remaining tbsp of ghee to the pan, pour the mixture back into the pan, along with the paneer, diced into ½ cubic inch pieces. Stir until heated through.
5
Add the yoghurt and blend.