Paneer Korma Recipe Whiskaffair

on Jan 16, 2023 Here are some more paneer recipes that you may like: Matar Paneer, Paneer Do Pyaza, Saag Paneer, Paneer Masala, and Kadai Paneer. As a typical Mathur girl, I grew up eating kormas and stews, but the dishes were mostly non-vegetarian. For the uninitiated, korma is a rich Mughlai-style curry made using fried onions, dried nuts, spices, and yogurt. For every dawat (lunch or dinner party), there used to be 1-2 non-veg curries on the menu, and mutton korma was very frequently included. My dad’s korma base is of a very high standard, and I used it to make this paneer version. Now, you cannot compare it to a mutton or chicken korma, as the meat releases a lot of juice while cooking and gives the curry a delicious flavor, but I would say this recipe is worth trying if you are looking to make a vegetarian version.

About Paneer Korma

Paneer Korma is a North Indian paneer curry where fried paneer cubes are simmered in a rich and creamy gravy. It is a vegetarian take on the popular Mughlai Mutton Korma. Paneer Korma is an indulgent curry suitable for festivals or special occasions. It is not your everyday curry, as it is loaded with oil, ghee, and other rich ingredients. Serve it with naan, lachha paratha, or khamiri roti for a hearty meal. You will also need cashew nuts, white poppy seeds (khus khus), crispy fried onions (birista), and green chilies. Make the Crispy Fried Onions at home using my easy recipe, or buy a packet.

For The Curry

Paneer – You can make it yourself or buy it from a store. You can find it in the refrigeration section of any Indian grocery store. These days, it is also available at some large local stores. Check Costco, Whole Foods, Trader Joe’s, etc. Oil and Ghee – I made the curry with oil and ghee. The ghee adds a nice richness to it. Yogurt (Dahi, Curd) makes the base of paneer korma curry recipe. If using homemade yogurt, ensure it is not sour (tangy). Whisk the yogurt with a little all-purpose flour (maida) to prevent it from curdling while cooking. Spice Powders – You will need basic spice powders such as coriander powder, Kashmiri red chili powder, turmeric powder, roasted cumin powder, and salt. Saffron is mixed with water and then added to the curry. It gives a nice flavor and taste to the curry. Kewra Essence gives the curry a very traditional Mughlai taste. Be very careful when adding it. If added more, it can make the curry bitter. Others – You will also need ginger garlic paste. 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 along with cashew nuts paste and yogurt. You can also add vegetables like carrots, green peas, green beans, cauliflower, baby corn, etc., and paneer to make mixed veg korma.

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.

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. 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. 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

Take out the fried paneer cubes from the water and add them back to the pan. Mix well. 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.