Ingredients
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1 Onion
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3 Tomatoes
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5 baby Aubergines
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1 Green Chilli
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1 teaspoon freshly grated Ginger
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2 tablespoons Ghee
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2 sprigs of fresh Curry Leaves
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1 tablespoon freshly chopped Coriander
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½ teaspoon Maple Syrup
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½ teaspoon Salt
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4 teaspoons Korma Paste
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2 teaspoons Avocado Oil
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1 lb 2 oz (500 g) Paneer
Directions
Paneer cheese has a delicious texture it’s a little bit like halloumi but softer. It makes for a great vegetarian curry.
Steps
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1
Done
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Place the onion, tomatoes, aubergines/eggplants, chilli/chile, ginger, ghee, curry leaves, coriander/cilantro, date or maple syrup, salt and 80 ml/5½ tablespoons water in the multi-cooker. Secure the lid in place and set to Manual or High Pressure for 10 minutes. |
|
2
Done
|
Meanwhile, mix the korma paste and oil together in a large bowl and tip in the paneer cubes. Toss the paneer with your hands or a spoon to coat. |
|
3
Done
|
When the curry sauce is cooked, use the QPR method. Remove the curry leaves. Using a stick blender or food processor, blend the contents of the inner pot. Press the Sauté button and allow the sauce to bubble for 5 minutes, then add the korma-coated paneer. Cook for a further 5 minutes, then serve. |
