Introduction

Hi, I'm Ajay Chopra. Let me tell you about Paneer Korma, a recipe that brings so much flavor and joy to any meal. I remember the first time I made this dish. It was during a gathering at home, and everyone was so impressed with how rich and creamy the dish turned out. The process of making this korma is simple, but it gives the perfect balance of flavors, with all the right spices and textures.

Making Paneer Korma is an experience that you can repeat again and again. The key is in the cooking process. You have to get the right texture for the onions, fry them well, and create that smooth paste for the gravy. It’s not just about cooking; it’s about getting those little details right that make the dish special.

 

Ingredients of Paneer Korma

Portion servings: 4-5 pax

Preparation time: 05 mins

Cooking time: 50 mins

For Barista & Fried Cashew Paste:

• Oil for frying
• Onion sliced (5 pcs)
• Cashew nuts (10-12 pcs)
• Water as required

For Paneer:

• Paneer (200 gms)
• Salt (a pinch)
• Red chilli powder (a pinch)
• Oil (2 tbsp)
• Warm water

For Korma Gravy:

• Oil (1 tbsp)
• Ghee (1 tbsp)
• Green cardamom (3 pcs)
• Cloves (5-6 pcs)
• Black pepper (8-10 pcs)
• Black cardamom (2 pcs)
• Mace (1 pc)
• Bayleaf (1 pc)
• Ginger & garlic paste (1 tbsp)
• Kashmiri chilli powder (1½ tsp)
• Turmeric powder (½ tsp)
• Coriander powder (1 tsp)
• Splash of water
• Barista & fried cashew paste
• Water as required
• Curd (½ cup)
• Slit green chilli (2 pcs)
• Water as required
• Salt (1 tsp)
• Garam masala (½ tsp)
• Green cardamom powder (½ tsp)
• Kewra water (1 tbsp)
• Cream (¼ cup)
• Fried paneer

 

Instructions of Paneer Korma

Step 1: Prepare the Barista and Cashew Paste

Fry onions and cashews: Heat oil in a pan and deep-fry the sliced onions until they turn golden brown and crispy. Once done, remove the onions and set them aside on paper towels. In the same oil, fry the cashew nuts until they turn golden brown. Once fried, blend the fried onions and cashews with a little water to make a smooth paste.

Step 2: Prepare the Paneer

Fry the paneer: Cut the paneer into cubes, then sprinkle a pinch of salt and red chili powder over the cubes. Heat oil in a pan and shallow fry the paneer cubes until they are golden on all sides. Once fried, immediately soak the paneer cubes in warm salted water. This keeps the paneer soft and flavorful.

Step 3: Prepare the Korma Gravy

Spice preparation and cooking: Heat oil and ghee in a pan. Add the whole spices: green cardamom, cloves, black pepper, black cardamom, mace, and bayleaf. Sauté them until fragrant. Then, add ginger-garlic paste and cook until the raw smell disappears. Stir in the powdered spices: Kashmiri chili powder, turmeric powder, and coriander powder. Add a splash of water to avoid burning, and cook the spices until they release their fragrance.

Adding the paste and curd: Add the barista and fried cashew paste to the pan. Mix well, and let it cook for a few minutes. Add water as required for the desired consistency. Beat the curd until smooth and slowly add it to the gravy while stirring continuously to prevent curdling.

Step 4: Finalizing the Gravy

Simmer and season: Add slit green chilies, salt, and garam masala. Let the gravy simmer on low heat, allowing the flavors to meld together. Taste and adjust the seasoning as needed.

Step 5: Assemble the Dish

Combine paneer and gravy: Gently squeeze out any excess water from the fried paneer cubes and add them to the prepared korma gravy. Simmer for a few minutes so the paneer can absorb the flavors of the gravy. Then, stir in green cardamom powder, kewra water, and cream. Mix gently to avoid breaking the paneer cubes. Let it cook for another minute.

Step 6: Garnish and Serve

Garnish and serve: Garnish the Paneer Korma with some fried onions (barista). Serve the dish hot with naan, paratha, or jeera rice for the perfect meal.

 

Serving Suggestion

Serve Paneer Korma with naan, paratha, or jeera rice. The rich, aromatic gravy with tender paneer cubes makes it perfect for any special occasion or family meal.

 

About the Recipe: Paneer Korma

Paneer Korma is a rich and creamy curry made with fried onions, cashews, and aromatic spices. It’s flavorful yet simple, requiring a bit of care while cooking. The golden-brown fried onions and cashew paste form the base of this delicious dish.

The use of ghee, oil, and whole spices like cardamom, cloves, and black pepper adds a wonderful aroma. Ginger-garlic paste and powdered spices like red chili, turmeric, and coriander bring depth to the gravy.

Yogurt is the key ingredient that gives the korma its creamy texture. Cooking it properly ensures the perfect balance of flavors. Finally, fried paneer is added, making it a delightful dish to enjoy with naan or rice.

 

Cooking Tips

1. Always cook onions on high heat for the perfect golden brown color. This prevents them from becoming soggy.

2. Fry the cashews until they are just golden, not brown, to avoid bitterness.

3. When making the ginger-garlic paste, mix it with a little water to avoid it sticking to the pan.

4. After adding the yogurt, cook it thoroughly to avoid sourness in the korma.

5. Let the gravy simmer for a few minutes after adding the paneer so that the flavors combine well.

 

Pairing Guide

Paneer Korma goes best with soft, warm parathas, naan, or even tandoori roti. If you want something lighter, serve it with steamed rice. A cool raita or cucumber salad complements the richness of the korma. You can also enjoy a sweet drink like a mango lassi or a simple glass of buttermilk to balance the spices.

 

Frequently Asked Questions

1. What makes Paneer Korma special?
Paneer Korma is special because of its creamy texture and the rich flavor from fried onions, cashews, and aromatic spices. It’s a comforting dish that works well for special occasions.

2. Can I make Paneer Korma without using yogurt?
Yogurt is essential for the creamy texture and tangy flavor of the korma. However, if you can’t use yogurt, you can try using cream instead, but it will slightly change the flavor.

3. How can I make the korma spicier?
If you want a spicier korma, you can increase the amount of red chili powder or add green chilies to the dish while cooking.

4. Can I use tofu instead of paneer?
Yes, you can use tofu as a substitute for paneer, especially if you prefer a vegan option. Just make sure to press out the excess water from tofu before frying it.

5. What can I serve with Paneer Korma?
Paneer Korma pairs perfectly with naan, roti, paratha, or steamed rice. You can also serve it with a side of raita or a fresh salad for added texture and flavor.

6. How do I store leftover Paneer Korma?
You can store leftover Paneer Korma in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.

7. Can I make Paneer Korma ahead of time?
Yes, you can make Paneer Korma ahead of time. In fact, the flavors deepen after sitting for a few hours or overnight, making it even more delicious.

8. Is Paneer Korma a vegetarian dish?
Yes, Paneer Korma is a vegetarian dish, made with paneer (Indian cottage cheese) and spices. It’s perfect for vegetarians or anyone looking to enjoy a flavorful meal.

9. What if my Paneer Korma turns sour?
If your Paneer Korma turns sour, it may be because the yogurt wasn’t cooked enough. Make sure to cook the yogurt thoroughly with the spices to prevent this.

10. How do I get the perfect consistency for the gravy?
To get the perfect consistency, add water gradually and let the gravy simmer. The korma should be creamy and smooth, not too thick or too runny.