Handi Paneer Korma ~
Paneer korma is an Indian dish where Paneer, aka Indian cheese is simmered in a fragrant and delicious korma gravy. Korma also known as kurma is a South Asian curried dish where meat or vegetables are cooked in a curry base made with nuts, seeds, yogurt, coconut and spices.
Instructions to make Paneer Korma:-
- Add the given ingredients to a pan in given ratio :-
- 5-6 whole cloves
- 1-inch piece of cinnamon stick
- 6-8 whole black peppercorns
- 3-4 green cardamoms
- 2 black cardamoms
- 10-12 cashew nuts
- 1 teaspoon white poppy seeds
- Dry roast on medium heat until they turn light brown, stirring continuously. Remove the pan from the heat.
- Add the roasted spices to a blender, along with the following ingredient.
- 1 cup of crispy fried onions.
- 2 teaspoon chopped green chilies.
- ¼ cup of water.
- Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.
- Now fry the paneer.
- Heat 3 tablespoon of oil and 3 tablespoon ghee in a pan over medium heat.
- Add 400 g paneer (cut into 1-inch cubes) to the hot oil and fry until browned. Keep flipping the paneer to ensure that it browns evenly.
- Transfer the fried paneer to a water-filled bowl and keep them aside.
- Heat 3 tablespoon of oil and 3 tablespoon ghee in a pan over medium heat.
- Make the gravy:-
- Add the korma masala paste and 2 teaspoon ginger garlic paste to the same pan and cook for a minute on medium heat.
- Now add the following ingredients and cook for 3-4 minutes.
- 1 cup of plain yogurt (whisked with 1 teaspoon all-purpose flour)
- 1 tablespoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon salt
- ½ cup of water
- Add 10-12 strands of saffron (soaked in 2 tablespoon water) and 2-3 drops of kewra essence and mix well.
- Take out the fried paneer cubes from the water and add them back to the pan. Mix well.
- Now add some water if the curry is too thick and cook for some more time.
- Note – You can use the water in which the paneer was soaked to thin down the curry.
- Check for salt and add more if required.
- Garnish the korma with crispy fried onions and serve hot.
- Serves: 1 People
- Prep Time: 10min
- Cooking: 30 min
- Difficulties: supereasy
Ingredients
Adjust Servings
For Cooking
- For Korma Masala Paste
- 4-6 cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
- 6-8 black peppercorns (kali mirch)
- 10-12 cashew nuts
- 2 black cardamoms (badi elaichi)
- 3-4 green cardamoms (hari elaichi)
- 1 teaspoon white poppy seeds (khus khus)
- 1 cup crispy fried onions (birista)
- 2 teaspoons chopped green chilies
- For The Curry
- 400 grams paneer (cut into 1-inch cubes) , 3 tablespoons ghee , 3 tablespoons oil ,2 teaspoons ginger garlic paste , 1 cup plain yogurt (dahi, curd) (whisked with 1 teaspoon all-purpose flour (maida))
- 1 tablespoon coriander powder ,2 teaspoons Kashmiri red chili powder ,½ teaspoon turmeric powder , ½ teaspoon roasted cumin powder , 1 teaspoon salt (or to taste) , 10-12 strands saffron (soaked in 2 tablespoon water) , 2-3 drops kewra essence
For Dressing
Nutritional Information
-
Calories: 470kcal, Carbohydrates: 14g, Protein: 13g, Fat: 40g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 84mg, Sodium: 784mg, Potassium: 221mg, Fiber: 1g, Sugar: 3g, Vitamin A: 403IU, Vitamin C: 6mg, Calcium: 442mg, Iron: 1mg
Procedure
Note :-
Add some unsweetened heavy cream at the end of the cooking to make the curry richer and creamer.
You can also add a little blanched almond paste with cashew nuts paste and yogurt.
You can also add vegetables like carrots, green peas, green beans, cauliflower, baby corn, etc, with paneer to make mixed veg korma.
