Paneer Korma | White Paneer Kurma

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Ingredients

For Almond Paste

  • 20 to 22 almonds
  • ¼ cup water for soaking almonds
  • 4 tablespoon water or the almond soaked water for grinding almonds

For Onion Paste

  • 150 grams onions or about 2 medium onions or ¾ cup roughly chopped onions
  • ¼ cup water for cooking onions

Remaining Ingredients

  • 200 grams paneer (cottage cheese)
  • ½ teaspoon shah jeera (caraway seeds)
  • ¼ teaspoon black pepper powder or white pepper powder
  • ½ teaspoon coriander powder
  • 1 inch cinnamon
  • 2 to 3 green cardamoms
  • 4 cloves
  • 2 to 3 single strands of mace
  • 2 teaspoon ginger garlic paste or 5 to 6 garlic + ½ inch ginger - crushed to a paste in mortar-pestle
  • 1 green chili, slit (optional)
  • 6 tablespoon full fat fresh curd (yogurt) or 100 grams curd
  • 3 tablespoon low fat cream - 25% to 35% low fat
  • 1 teaspoon rose water or 1 teaspoon kewra water (pandanus water) or half-half of both
  • ¾ to 1 cup water
  • 2 tablespoon ghee (clarified butter)
  • a few pinches of crushed or powdered saffron for garnish
  • salt as required

How to make it---

Preparation

1. First rinse & then blanch the almonds in hot water. Soak 20 to 22 almonds in ½ cup of bubbling hot water for 30 to 40 minutes. Cover and keep aside. You can heat the water in an electric heater or microwave or in a small pan. If you have time, you can keep the almonds also for an hour.

almonds2. In a pan, take ¾ cup roughly chopped onions and add ¼ cup water.

¾ cup roughly chopped onions3. On a low to medium flame, heat the onion and water together stirring at intervals.  if in case the water dries up while cooking onions, then add some more water.

cooking onions4. Simmer till the onions soften.

cooking onions5. After 30 to 40 minutes, peel the almonds and keep aside.

peeled almonds6. Add the blanched and peeled almonds and ¼ cup of the soaking water to a grinder or small blender.

blanched and peeled almonds in a grinder7. Make a smooth paste from the almonds without any tiny bits or pieces. Remove and keep the almond paste aside.

almond paste8. To the same blender, add the cooked onions along with the remaining stock.

cooked onions in the blender9. Grind or blend to a smooth paste.

onion paste in blender10. Take 6 tbsp full fat fresh curd/yogurt in a bowl or measuring cup and whisk well till smooth. The curd should be fresh and preferably homemade. If using store brought curd/yogurt, then do check the taste. The curd should not be sour or Khatta as we call in hindi.

curd

Making paneer korma

11. Heat 2 tbsp ghee in a pan.

heat ghee - making paneer korma recipe12. Add the whole spices – ½ tsp shah jeera (caraway seeds), 1 inch cinnamon, 2 to 3 green cardamoms, 4 cloves, 2 to 3 single strands of mace and 1 small to medium tej patta (Indian bay leaf). Saute the spices for some seconds till aromatic.

spices for paneer korma13. Now add the ground onion paste and stir very well. Be careful as the mixture splutters.

adding onion paste for paneer korma14. Add 2 tsp ginger garlic paste. Stir again.

adding ginger garlic paste15. Saute the onion paste till you see some fat releasing from the sides and the paste thickens. We don’t need to brown this paste as we are preparing a white gravy.

cooking the gravy16. Now add the ground almond paste.

adding ground almond paste17. Stir continuously and saute for two minutes on a low flame.

sauteing white gravy18. Then add 1 slit green chili, ¼ tsp black pepper or white pepper and ½ tsp coriander powder.

add 1 slit green chili to gravy19. Stir again.

mix white gravy20. Saute for a minute on a low flame.

sauteing white gravy21. Now just add 1 to 1.5 tbsp of the beaten curd/yogurt on a low flame.

adding curd to gravy22. Briskly stir and incorporate the curd with the rest of the mixture.

mix the gravy23. Then add again 1 to 1.5 tbsp of the curd.

add again 1 to 1.5 tbsp of the curd24. Stir quickly again. adding yogurt in small amounts like this does not allow it to get curdled in the gravy.

mix gravy again25. Finish off all the curd/yogurt this way and keep on stirring.

making paneer korma gravy26. Here’s the white gravy after all the yogurt has been added.

preparing paneer kurma gravy27. Then add ¾ to 1 cup water.

adding water for paneer korma28. Stir very well so that the whole gravy has a uniform consistency.

paneer korma gravy29. Add salt as required.

salt for paneer korma gravy30. Bring the gravy to a gentle simmer on a low flame. About 4 to 5 minutes.

simmer gravy31. Then add the paneer cubes. 200 grams paneer which has been chopped into cubes and stir gently.

adding paneer to paneer korma gravy32. Simmer paneer kurma gravy for a minute on a low flame.

simmer the curry33. Then add 3 tbsp low-fat cream.


cream in shahi paneer korma gravy34. Stir well and switch off the flame.

paneer korma gravy35. Lastly, add 1 tsp of rose water or kewra water (pandanus water) or half-half of both. Stir the gravy gently.

paneer korma, paneer kurma

Serve paneer korma garnished with crushed saffron or saffron powder. The paneer kurma goes very well with naans, tandoori roti, chapatis or parathas or rumali roti. This white paneer korma also goes well with jeera rice or veg pulao.




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