Paneer Korma Recipe | Mughlai Style Paneer Kurma
Indulge in the exquisite taste of a luscious and velvety paneer korma, crafted in a creamy white sauce infused with the subtle essences of blanched almonds, onions, yogurt, and aromatic spices. The captivating flavors of this paneer dish are most enjoyable when paired with naan or tandoori roti.
Ingredients
For Almond Paste
- 20 to 22 almonds
- ¼ cup hot water – for soaking almonds
- 4 tablespoons water or the almond soaked water for grinding or blending almonds
For Onion Paste
- 150 grams onions or about 2 medium onions or ¾ cup roughly chopped onions
- ¼ cup water – for cooking onions
Other Ingredients
- 2 tablespoon Ghee (clarified butter)
- ½ teaspoon shahi jeera (caraway seeds)
- 1 inch cinnamon
- 2 to 3 green cardamoms
- 4 cloves
- 2 to 3 single strands of mace
- 2 teaspoons Ginger Garlic Paste or 5 to 6 garlic + 1 inch ginger – crushed to a paste in mortar-pestle
- 1 green chili slit (optional)
- ¼ teaspoon black pepper powder or white pepper powder
- ½ teaspoon Coriander Powder
- 6 tablespoons Curd (yogurt), full fat or made with whole milk – 100 grams
- ¾ to 1 cup water or add as required
- salt as required
- 200 grams Paneer (Indian cottage cheese)
- 3 tablespoons light cream (low fat or cooking cream) or 1 to 2 tablespoons heavy or whipping cream
- 1 teaspoon rose water or 1 teaspoon kewra water (pandanus water) or ½ teaspoon of each
- 2 to 3 pinches crushed saffron or ground saffron powder for garnish
Instructions
Preparation
- First blanch the almonds in hot water. Rinse almonds and soak them in hot water for 30 to 40 minutes. Cover with a lid and set aside.
- In a small saucepan, take the roughly chopped onions and add water.
- On a medium-low to medium heat simmer the chopped onion and water together stirring at intervals. If in case the water dries up while cooking onions, then add some more water.
- Simmer till the onions soften.
- After 30 minutes, peel the almonds.
- Add the blanched, peeled almonds and ¼ cup of the soaking water or fresh water to a grinder or small blender.
- Make a fine and smooth paste from the almonds without any tiny bits or chunks. Remove almond paste in a small bowl and set it aside.
- To the same blender, add the cooked onions together with the remaining stock. Grind to a smooth and fine paste.
- Take the full fat fresh curd (yogurt) in a bowl or measuring cup and whisk well till smooth.
Making Paneer Korma
- Heat ghee in a pan. Keep the heat to low.
- Add the whole spices – shahi jeera, cinnamon, green cardamoms, cloves, strands of mace and tej patta. Fry the spices for some seconds till they splutter and become fragrant.
- Now add the ground onion paste and stir very well with the spices and ghee. Take care as the onion paste will splutter when you add it to the pan.
- Add the ginger garlic paste. Mix and stir again.
- Sauté the onion paste stirring often on a low to medium-low heat till you see some fat releasing from the sides and the paste thickens. We don't need to brown this paste as we are preparing a white gravy. But ensure that the onion paste is cooked.
- Now add the ground almond paste.
- Stir continuously and saute for two minutes on a low heat.
- Then add 1 or 2 slit green chilies, black pepper powder or white pepper powder and coriander powder. Stir and mix again.
- Saute for a minute on a low heat.
- Now first add 1 to 1.5 tablespoons of the beaten curd (yogurt or dahi) on a low heat.
- Briskly stir and incorporate the curd with the rest of the mixture.
- Then add again 1 to 1.5 tablespoons of the curd.
- Stir quickly again. Adding yogurt in small amounts like this does not allow it to split or curdle in the gravy.
- Finish off all the curd (yogurt) this way and keep on stirring.
- Add water.
- Mix thoroughly so that the whole gravy has a uniform and even consistency. Add salt as required.
- Bring the gravy to a gentle simmer on a low heat – about 4 to 5 minutes.
- Then add the paneer cubes and stir gently to mix the paneer cubes with the gravy. Switch off the heat
- Add light cream. Mix well and switch off the heat.
- Lastly, add rosewater or kewra water (pandanus) water. Again mix gently.
- Serve paneer korma hot or warm garnished with crushed saffron or saffron powder.
- This paneer kurma pairs very well with naan, tandoori roti, chapati or paratha. It also goes well with cumin rice or veg pulao or veg biryani.
Nutrition
Calories: 422kcalCarbohydrates: 12gProtein: 13gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 91mgSodium: 441mgPotassium: 238mgFiber: 3gSugar: 4gCalcium: 427mgIron: 1mg
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