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Paneer Korma Recipe: A Rich and Creamy Delight
Indian cottage cheese, or paneer, is cooked in a rich, creamy gravy made from yoghurt, nuts, and fragrant spices. Paneer Korma is a traditional North Indian meal. Many times, this royal dish is served at celebrations and special meals. Its smooth texture and mild flavours make it a favourite among both vegetarians and meat eaters. People who want to treat themselves to something fancy but still want to make it at home will love Paneer Korma.
Ingredients for Paneer Korma
To make this delicious Paneer Korma, you will need the following ingredients:
- Paneer (Cottage Cheese): 200 grams, cut into cubes
- Onion: 1 large, finely chopped
- Tomato: 1 large, pureed
- Yogurt (Curd): 1/2 cup, whisked
- Cashew Nuts: 10-12, soaked in warm water
- Almonds: 8-10, soaked and peeled
- Ginger-Garlic Paste: 1 tablespoon
- Green Chilies: 2, slit lengthwise
- Cumin Seeds: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Garam Masala Powder: 1/2 teaspoon
- Cardamom Powder: 1/4 teaspoon
- Fresh Cream: 2 tablespoons (optional)
- Salt: To taste
- Ghee or Oil: 2 tablespoons
- Fresh Coriander Leaves: For garnish
Kitchen Equipment Required
- Large pan or skillet
- Blender or food processor
- Mixing bowls
- Spatula and ladle
- Chopping board and knife
- Measuring cups and spoons
Instructions:
Preparing the Nut Paste
- In a blender, combine the soaked cashew nuts and peeled almonds. Add a little water and blend into a smooth paste. This paste will give the korma its creamy texture.
Sautéing the Paneer
- Heat 1 tablespoon of ghee or oil in a large pan over medium heat.
- Lightly sauté the paneer cubes until they turn golden on all sides. Remove and set them aside on a plate lined with paper towels to drain any excess oil.
Cooking the Base
- In the same pan, add another tablespoon of ghee or oil. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn translucent and start to brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
- Add the tomato puree and cook until the oil separates from the mixture.
Making the Korma Gravy
- Lower the heat and add the prepared nut paste to the pan. Mix well and cook for 3-4 minutes, stirring continuously to avoid sticking.
- Add the coriander powder, turmeric powder, and salt. Cook for another 2 minutes until the spices are well combined.
- Gradually add the whisked yogurt, stirring continuously to prevent it from curdling. Cook for 3-4 minutes until the gravy thickens.
Adding Paneer and Finishing the Korma
- Add the sautéed paneer cubes to the gravy and gently mix to coat them well.
- Sprinkle garam masala powder and cardamom powder. Stir gently and let it simmer for 2-3 minutes on low heat.
- For a richer flavor, add fresh cream and mix well. Cook for another minute and turn off the heat.
Garnishing and Serving
Garnish with freshly chopped coriander leaves and serve hot.
Tips and Tricks
- Vegan Option: Use tofu instead of paneer and coconut yogurt instead of dairy yogurt for a vegan version of Paneer Korma.
- Add Vegetables: Enhance the nutritional value by adding vegetables like green peas, carrots, or bell peppers to the korma.
- Nut-Free Option: If you have a nut allergy, you can use melon seeds (magaz) instead of cashews and almonds.
- Adjust Spice Levels: Customize the heat level by adjusting the number of green chilies or the amount of garam masala.
Conclusion
Paneer Korma is a rich and flavorful dish that makes a great addition to any meal, whether it’s a family dinner or a festive occasion. With its creamy texture and balanced spices, it offers a delicious way to enjoy the goodness of paneer. If you’re looking to incorporate such satisfying meals into a healthier lifestyle, following an Indian diet plan for weight loss can be incredibly beneficial. This plan helps you enjoy diverse and nutritious recipes like Paneer Korma while still working towards your weight loss goals.