Creamy Paneer Korma

Name: Creamy Paneer Korma with Basmati Rice and Green Beans
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 4 Piece of Cardamom pods; 1 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 4 Grams of Coriander cumin powder; 4 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 250 Grams of Paneer; 30 Grams of Tomato paste; 50 Grams of Mango chutney; 1 Piece of Vegetable stock cube; 200 Grams of Coconut cream; 1 Tsp of Salt; 1 Tsp of Black Ground Pepper; 30 Grams of Almond flakes; 15 Grams of Fresh coriander; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 150 Grams of Green beans; 10 Grams of Butter; 5 Grams of Nigella seeds; 1 Tsp of Salt; 1 Tsp of Black Ground Pepper

with Basmati Rice and Green Beans

This curry is deliciously mild packed with an abundance of flavours.

50 Reviews

Cals 1119 · Prot 43 · Carbs 98 · Fat 64

Vegetarian

Tips for Kids

25 min

Creamy Paneer Korma with Basmati Rice and Green Beans

This curry is deliciously mild packed with an abundance of flavours.

50 Reviews

Cals 1119 · Prot 43 · Carbs 98 · Fat 64

Vegetarian

Tips for Kids

Ingredients

Curry

Red onion

1 Piece

Cardamom pods

4 Piece

Vegetable oil

1 Tbsp

Ginger garlic paste

10 Grams

Coriander cumin powder

4 Grams

Garam masala

4 Grams

Turmeric powder

2 Grams

Chilli powder

2 Grams

Paneer 4*

250 Grams

Tomato paste

30 Grams

Mango chutney

50 Grams

Vegetable stock cube 15*

1 Piece

Coconut cream

200 Grams

Salt

0.5 Tsp

Black Ground Pepper

0.5 Tsp

Almond flakes 1*2*

30 Grams

Fresh coriander

15 Grams

Rice

Basmati rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Green beans

150 Grams

Butter 4*

10 Grams

Nigella seeds 13*

5 Grams

Salt

0.5 Tsp

Black Ground Pepper

0.5 Tsp

Allergens

*4 Milk, *15 Celery, *1 Peanuts, *2 Tree Nuts, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4696 / 1119
Fats (g)	64.4
of which saturated (g)	42
Carbohydrates (g)	98
of which sugars (g)	19.8
Fibers (g)	10.8
Proteins (g)	43.3
Salt (g)	1.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse the rice.
Add the rice with a pinch of salt and measured water to a pot with a lid.
Bring to a boil.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat.
Keep covered until serving.

2 Fry

Meanwhile, peel and finely chop the red onion.
Split the cardamom pods open with the back of a knife.
Heat a large pan over a medium-high heat with a drizzle of oil.
Once hot, add the onion.
Fry for 5 min until softened.
Add the ginger garlic paste, cardamom pods, coriander cumin powder, garam masala, turmeric and a pinch of chilli powder (spicy!).
Fry for 1 min further.

Tip! If cooking for kids, leave out the chilli powder.

3 Prep

Meanwhile, bring a small pot of salted water to the boil.
Chop the paneer into bite-sized cubes.

4 Simmer

Add the tomato paste to the pan and fry for 1 min further.
Add the mango chutney, 0.5 vegetable stock cube, coconut cream and paneer.
Simmer for 6-8 min.
Season with salt and pepper to taste.

5 Cook green beans

Meanwhile, trim the green beans.
Once the pot of salted water is boiling, add the green beans.
Cook for 3-4 min or until tender.
Drain once cooked.
Return the green beans to the pot with the butter and nigella seeds.
Stir until the butter melts.
Season with salt and pepper to taste.

Tip! If cooking for kids, set aside a plain portion of cooked green beans and nigella seeds to use as 'sprinkles'.

6 Serve

Serve the Creamy Paneer Korma on Basmati Rice with Green Beans alongside.
Garnish with the almond flakes and fresh coriander leaves.

Tip! If cooking for kids, serve the cooked rice, paneer and cooked green beans separately. Serve the curry sauce, flaked almonds and nigella seeds as 'sprinkles' to the side.