If you're in the mood for a delicious vegetarian dish that's full of flavor, try making paneer korma. This Indian curry is rich and creamy and flavored with a mouthwatering array of spices. Paneer korma is similar to vegetarian korma but features paneer, a type of fresh cheese in the starring role of the dish. It's a healthy meal that's easy to make and can be served with basmati rice and Indian bread like naan, chapati, or roti. It's a fantastic tasting dish that both vegetarians and meat-eaters alike will fall in love with.
Paneer korma is a rich, creamy curry made with paneer, a type of fresh cheese. The curry is seasoned with spices like chili powder, turmeric, cumin, cardamom, saffron, and cashew nuts, which make it flavorful, healthy, and a delight to the senses.
The wide array of fragrant ingredients that go into paneer korma are what makes it taste so wonderful. You'll need spices like cumin, cardamom, saffron, cloves, turmeric, and chili powder, as well as ghee, a clarified butter, and kewra essence. Together, they bring a little heat, some earthiness, and so much flavor. These tasty ingredients can be purchased in many supermarkets, international markets, or online.
The first step to making paneer korma is to make the masala (spice) mix. Temper the spices in a pan then blend them with cashews, water, and sauteed onions. Next, fry the paneer cubes in oil and ghee until they turn golden brown. Remove the paneer and fry the ginger garlic chili paste and the masala paste. Stir in the yogurt, remaining spices, and water to form a sauce, and let that cook for a few more minutes. Pour in the saffron and kewra essence, then add in the paneer cubes. Pour in a little more water, stir the mixture well, then let it simmer to thicken. Garnish with a generous handful of cilantro leaves and serve hot over rice.
– If your curry is too thick, you can pour in more water.
– For a creamier curry, add a little cream at the end, just before serving.
– You can make this delicious curry vegan by using vegan yogurt instead of plain yogurt.
Leftover paneer korma can be put in an airtight container and refrigerated for up to 2 days.
In a pan over medium heat, roast all the spices and cashews until they become fragrant and begin to brown.
Transfer the spice mix to a blender, add in the fried onion and ¼ cup of water, and blend until a smooth paste forms.
In a large pan, heat oil and ghee. Add in the cubes of paneer and cook over medium until browned. Remove the paneer with a slotted spoon and set it off to the side.
Mix in the spice paste and the ginger garlic paste and fry for 3 to 4 minutes.
Stir in the yogurt, coriander powder, red chili powder, turmeric, cumin powder, salt, and ½ cup of water. Cook for 3 to 4 minutes.
Stir in the saffron and kewra essence. Mix in the paneer cubes. Add a little more water and cook for another 5 to 10 minutes.
Garnish with fresh coriander leaves and serve.
Don't freeze leftovers. The paneer and yogurt don't freeze well.