Paneer Korma Or Paneer Kurma is a Mughlai style rich, vegetarian curry made with paneer, nuts, fried onions, ginger, garlic, aromatic whole, and powdered spices. It goes well with rice or naan bread.
#paneercurry #paneerkorma #indianfood ——————-
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Click here for the full recipe: https://www.mygingergarlickitchen.com/paneer-korma/
—————– Servings: 4-6
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Dry Roasting Ingredients For Korma Paste: ☛ 1 tablespoon cumin seeds ☛ 1 tablespoon fennel seeds ☛ 1 tablespoon coriander seeds ☛ 1 tablespoon poppy seeds (khus khus) ☛ 1 tablespoon melon seeds (tarbuj ke beej) ☛ 8-10 almonds ☛ 2-3 green cardamom pods ☛ 1 black cardamom ☛ 1-inch cinnamon stick ☛ 1/2 piece mace spice ☛ 7-8 black peppercorns
☛7-8 cloves
Ingredients For Paneer Korma: ☛ 2 large-sized onions ☛ 1/4 cup + 2 tablespoons ghee/oil ☛ 4-5 garlic cloves ☛ 1-inch ginger, roughly chopped ☛ 1/4 cup cashews ☛ 1/4 cup tomato puree ☛ 2 tablespoons Kasuri methi ☛ 1 teaspoon cumin seeds ☛ 1 bay leaf ☛ 1-inch cinnamon stick ☛ 1 piece star anise ☛ 2-3 green cardamom pods ☛ 5-6 black peppercorns ☛ 5-6 cloves ☛ 2 cups water ☛ 250 grams paneer ☛ 2 tablespoons ginger juliennes ☛ 1 green chili, sliced ☛ 1 teaspoon cumin seeds ☛ 3/4 cup thick yogurt at room temperature ☛ 2 tablespoons gram flour (besan) ☛ 1 tablespoon coriander powder ☛ 1 teaspoon Kashmiri red chili powder ☛ 1/2 teaspoon turmeric powder ☛ 1/4 teaspoon garam masala powder ☛ Salt to taste ☛ 1 teaspoon sugar (optional) ☛ 1 tablespoon chopped cilantro ☛ 2 tablespoons saffron soaked milk
☛ 1/4 teaspoon kewra water
How to make Korma Paste: 1. Add cumin seeds, fennel seeds, coriander seeds, almonds, poppy seeds, melon seeds, black cardamom, green cardamom pods, cinnamon stick, mace spice, cloves, and black peppercorns to a large pan. Roast for 1 minute or until all the spices and nuts are toasted and turn fragrant. Remove them from the pan and set them aside to cool. 2. Thinly slice 2 large onions and keep them aside. 3. Heat 1/4 ghee in a wide non-stick pan. Once hot, add sliced onions and fry onions over medium heat until they are browned and crisp. Also, add 1/4 cup of hot water to 1/4 cup cashews and let them soak for 10 minutes. 4. Remove them from the pan and set them aside to cool completely at room temperature. Also, keep the pan aside, we will use the same ghee and pan for making paneer korma curry.
5. To a blender jar, add fried onions, soaked cashews (without water), ginger, garlic, roasted whole spices and seeds, tomato puree, and 3/4 cup of water. Blend until smooth. Korma Paste is ready.
How to make Paneer Korma Curry: 1. Add Kasuri methi to a pan over medium heat. Dry roast for 1 minute or until they are crisp. Remove it from the pan and crush it using the fingers. Keep this aside, we will later use this in curry. 2. To a mixing bowl, add yogurt, gram flour, coriander powder, red chili powder, and turmeric powder. Mix everything until well incorporated. Keep this aside. 3. Remove moisture from the paneer by pressing it between tissue papers. This will remove the excess moisture from the paneer and the cubes will not stick to the pan while frying. 4. Now, cut the paneer into 1-inch cubes. Add 2 tablespoons ghee to the same pan (where you fried onions), and add paneer cubes to the pan and fry from all the sides until they are golden. Once fried, remove the fried paneer cubes from the pan and set them aside. 5. To the same pan, add cumin seeds, bay leaf, cinnamon stick, star anise, green cardamom pods, cloves, and black peppercorns. Sauté for a few seconds. 6. Add korma paste, and 1/2 cup of water to the pan and mix well to combine. Cook for 2 minutes. 7. Then, add ginger juliennes and sliced green chilies. Mix well. Add yogurt spice mixture and mix well to combine. 8. Then add 3/4 cup of water to the pan and mix well. Cover the pan and cook for 5-6 minutes. 9. Add salt to taste, crushed Kasuri methi, and mix well. Cook for 2 minutes. After that, add sugar and mix well. Cook for 1 more minute. 10. Now, add garam masala powder, saffron soaked milk, and mix everything well. After that, add fried paneer cubes and mix well. Cover and cook for 5-7 minutes. 11. Uncover the pan and add kewra water and mix again. Then add cilantro and mix well. Cover the pan, turn off the heat and let it sit covered for 5-7 minutes.
13. Transfer the paneer korma curry to a serving dish. Serve with naan, pulao, or any other flatbread of your choice.
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