Paneer Korma Recipe
A delectable gravy paneer preparation.
Servings4
Prep Time40 minutes
Cook Time35 minutes
Ingredients
Remaining ingredients
- 200g paneer
- tsp ½shah jeera
- tsp ¼black pepper
- tsp ½Coriander powder
- 1 cinnamon
- 2 to 3 green cardamoms
- 4 Cloves
- 2 to 3 single strands of mace
- 2tsp ginger garlic paste
- 1 green chilislit
- 6tbsp full fat fresh curd
- 3tbsp low fat cream
- tsp ½Rose Water
- tsp ½kewra water
- 1cup Water
- 2tbsp ghee
- pinches A fewof saffroncrushed
- salt to taste
Instructions
- Soak 20 to 22 almonds in ½ cup of bubbling hot water for 30 to 40 minutes. Cover and keep aside.
- In a pan, take ¾ cup roughly chopped onions and add ¼ cup water.
- Heat the chopped onion and water together stirring at intervals.
- Simmer till the onions soften.
- After 30 minutes, peel the almonds and keep aside.
- Add the blanched and peeled almonds and ¼ cup of water to a grinder or small blender.
- Make a smooth paste from the almonds without any tiny bits or pieces. Remove and keep the almond paste aside.
- To the same blender, add the cooked onions along with the remaining stock.
- Grind to a smooth paste.
- Take the yogurt in a bowl and whisk well till smooth.
- Heat 2 tbsp ghee in a pan.
- Add the whole spices - shah jeera, cinnamon, green cardamoms, cloves, mace and bay leaf.
- Sauté the spices for some seconds till aromatic.
- Now add the ground onion paste and stir very well.
- Add the ginger garlic paste and stir again.
- Sauté the onion paste till you see some fat releasing from the sides and the paste thickens.
- Stir continuously and sauté for two minutes on a low flame.
- Then add the slit green chilies, black pepper and coriander powder. Stir again.
- Sauté for a minute on a low flame.
- Now add 1 to 2 tablespoons of the beaten curd on a low flame.
- Briskly stir and incorporate the curd with the rest of the mixture.
- Then add again 1 to 2 tablespoons of the curd.
- Stir quickly again. Adding yogurt in small amounts like this does not allow it to curdle in the gravy.
- Finish off the entire yogurt this way and keep on stirring.
- Then add ¾ to 1 cup water.
- Stir very well so that the whole gravy has a uniform consistency.
- Add salt as required.
- Bring the gravy to a gentle simmer on a low flame.
- Then add the paneer cubes - 200 grams paneer which have been chopped in cubes - and stir gently. Simmer for a minute.
- Then add the low fat cream.
- Stir well and switch off the flame.
- Lastly add the rosewater and/or kewra water and stir gently.
- Serve garnished with crushed saffron or saffron powder.
Recipe Notes
You can also fry the paneer cubes before putting them in the gravy.
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