Paneer Korma Recipe | Shahi Paneer Korma Curry

Paneer Korma Or Paneer Kurma is a Mughlai vegetarian curry where paneer is cooked in a creamy onion and nut based gravy. Perfect with naan.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-korma/

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RECIPE INGREDIENTS

» 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

» For Paneer Korma Curry:

• 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
• 3/4 cup + 1/2 cup + 3/4 cup 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 (See notes)
• 1/4 teaspoon kewra water

RECIPE INSTRUCTIONS

» 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. 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.
3. Once onions are browned, 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.
4. 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, set it aside.

» 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. Now, cut the paneer into 1-inch cubes.
4. Add 2 tablespoons ghee to the same pan (where you fried onions), and once hot turn the heat to medium-low. 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. Add korma masala, and mix well.
6. Also, add 1/2 cup of water to the pan and mix well to combine. Cook for 2 minutes over medium heat. Then, add ginger juliennes and sliced green chilies. Mix well.
7. Add yogurt spice mixture and mix well until combined. Then add 3/4 cup of water to the pan and mix well. Keep stirring and let it come to a boil.
8. Once boiling, cover the pan and cook for 5-6 minutes over medium-low heat. Keep stirring occasionally to prevent it from sticking to the pan. At this point, if your gravy seems thick, then you can add more water to adjust the consistency. Add salt to taste, crushed Kasuri methi, and mix well. Cook for 2 minutes or until it starts leaving oil. After that, add sugar and mix well. Cook for 1 more minute.
9. Now, add garam masala powder, saffron soaked milk, and mix everything well. After that, add fried paneer cubes and mix well. Cover the pan and let it cook for 5-7 minutes over medium-low heat.
10. 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. Transfer the paneer korma curry to a serving dish. Garnish with chopped cilantro and ginger juliennes. Paneer Korma is ready, serve with naan, pulao, or any other flatbread of your choice.

RECIPE NOTES

1. To make saffron soaked milk, add 14-15 saffron strands to warm milk and keep it aside for 15 minutes.
2. Poppy seeds (khus khus) and watermelon seeds add a nice nutty flavor and rich texture to this paneer kurma curry. If you don't have watermelon seeds and poppy seeds then you can omit them.
3. After adding yogurt, make sure to keep stirring constantly to prevent the gravy from being curdled.
4. I have used 2 cups (500 ml) of water in this curry. You can add more or less water to adjust the consistency of this curry.