Herb Paneer and Spicy Coconut Korma

I have been channeling my inner spice girl a lot lately and I’ll tell you what I want, what I really, really want... To spice up your life with this herb paneer and spicy coconut korma! 

Packed with fresh herbs and pungent spices, this bowl full of @mayakaimalfoods organic goodness is guaranteed to make you zig-a-zig ah! ⚡️⚡️⚡️

A common phrase in Ayurveda is that “like increases like and opposites balance.” By bringing together the calming and pacifying qualities of fresh cheese and coconut with the cleansing qualities of pungent ingredients such as spices, arugula and jalapeño in a dish, the body reaches a natural state of homeostasis during the process of digestion

In Ayurveda, the strength of your immunity is directly tied to the strength of your Agni or your internal fire  you can keep your internal fire strong by eating high vibrational foods that are organic, fresh and ethically sourced. By cooking with organic ingredients such as Maya Kaimal’s simmering sauces and rice, you can make quick, delicious and nutritious meals that help heal you from the inside out.

Ingredients (Serves 2):

• 1 tbsp ghee

• 1 tsp coriander

• 1 tsp cumin

• 1 tsp salt

• 1/2 tsp ground pepper

• 1/4 tsp turmeric

• 2 stalks celery, chopped

• 1 jalapeno, chopped

• 1 inch piece of ginger, peeled and diced

• 1 zucchini, chopped

• 1 jar Maya Kaimal Coconut Korma

• 1 block of herb paneer, chopped into 1/2 inch cubes

• 1 packet Maya Kaimal Surekha rice

• 1 tbsp cilantro, chopped

• 1 lime, juiced

Instructions:

1. Heat a saute pan on medium-high heat. Add the ghee to the pan and allow for it to melt. Add in the coriander, cumin, salt, black pepper and turmeric to allow the spices to release their aroma and bloom for 5-10 seconds

2. Add the chopped ginger, celery and jalapeno into the spiced oil. Stir and saute until celery becomes translucent for about 1-2 minutes. Then, add the zucchini to the saute pan to allow the zucchini to slightly sear and brown for 2-3 minutes.

3. Pour the coconut korma simmering sauce on top of the sauteed vegetables, covering all of the ingredients thoroughly. Once the sauce starts to simmer, add the paneer to allow the sauce to absorb into the cheese.

4. While the cheese is cooking, heat up a stock pot filled with a tablespoon of water and add the Surekha rice. Stir the rice into the water and heat up the rice for at least 90 seconds to rehydrate the grains. Take off to the side and let cool

5. Remove the saute pan and stock pot from the stove and plate your dish by adding the korma into a bowl first and then topping with the rice, cilantro and lime juice