This week Executive Chef, Andrew MacKenzie, recommends this Paneer Korma recipe to celebrate Vegetarian Week.

Good luck and happy cooking!


2 packets of paneer, diced
4 small red onions, diced
½ tsp salt
60g of cashews
2 tsp caster sugar
100g toasted sesame seeds
2 bay leaves
5 cardamom pods
4 cloves
1 cinnamon stick
2 tbsp garlic and ginger paste
1 sliced green chilli
3 tsp chilli powder (Kashmiri)
2 tsp coriander powder
2 tsp turmeric
1 tsp cumin
2 tsp cumin seeds
1 tbsp garam masala
Double cream
Fresh coriander


Gently fry the cashew’s in a little oil until golden brown. Add them to a blender with the toasted sesame seeds and a little water, and blend into a smooth paste,
remove from the blender and save for later. This can be made the day before.

In a heavy bottomed pan heat a little oil, add the cloves, cardamom pods, black peppercorns, cinnamon stick and bay leaf, fry for a couple of minutes, add the diced red onions, green chilli and garlic and ginger paste, cook until soft and golden. When this is done add the cashew paste and the chilli powder, coriander powder, turmeric, cumin and water. Cook out for 10-15 minutes.

Fry the paneer in a little oil until golden brown and add it to the curry sauce, add 1 tbls of garam masala and the chopped coriander and if you like a little double cream.

Serve with flat bread and basmati rice.