Try this Slow Cooker Korma recipe, or contribute your own.
Suggest a better description1. Heat the oil in a frying pan over medium-high heat then add the garlic, ginger, and onions. Fry over a medium heat for 10 minutes until lightly golden.
2. Stir in the tomato puree, ground cumin, paprika, tumeric, ground coriander, cardamon pods, salt, and sugar. Fry for 1 minute until aromatic. Add the chicken stock and bring to a simmer, and then it into the slow cooker. Cook on low for 5-6 hours or high for 2 hours.
3. Stir through the cream, ground almonds, garam masala, and desiccated coconut and cook in slow cooker for ten minutes. Add paneer afterwards.
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Serving Size: 1 (888g) | ||
Recipe Makes: 1 | ||
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Calories: 968 | ||
Calories from Fat: 621 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69g | 92 % | |
Saturated Fat 32.7g | 163 % | |
Monounsaturated Fat 24.2g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 112mg | 34 % | |
Sodium 5634.9mg | 194 % | |
Potassium 1932.9mg | 51 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 54.5g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 968
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