A luxurious and creamy Mughlai curry where soft paneer cubes are simmered in a fragrant white gravy made from cashews, yogurt, and aromatic spices. This royal treat is perfect for a special meal or celebration.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Creamy Paneer Korma with soft naan. A protein-packed, soul-satisfying comfort food that's perfectly spiced!
This awadhi dish is perfect for lunch. With 843.38 calories and 25.119999999999997g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch stick Cinnamon
1.5 tsp Coriander Powder
0.5 tsp White Pepper Powder (use black pepper if unavailable)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
0.5 tsp Sugar (balances the tanginess)
2 tbsp Fresh Cream (optional, for richness)
1 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
1.5 cup Water (adjust for desired consistency)
Instructions
1
Prepare the Korma Paste
Soak cashews in 1/2 cup of hot water for at least 15-20 minutes to soften them.
In a saucepan, combine the chopped onions, green chilies, and 1 cup of water. Bring to a boil and cook for 8-10 minutes until the onions are soft and translucent.
Drain the water from the onions and let them cool down for a few minutes.
Transfer the boiled onions and the soaked cashews (along with their soaking water) to a blender. Blend until you get a very smooth, fine paste. Set aside.
2
Temper Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the whole spices: bay leaf, green cardamom pods, cloves, and cinnamon stick.
Sauté for about 30-40 seconds until they become fragrant and release their aroma.
3
Sauté Aromatics and Paste
Add the ginger-garlic paste and sauté for 1 minute until its raw smell disappears.
Add the prepared onion-cashew paste to the pan. Cook on medium-low heat for 7-8 minutes, stirring frequently to prevent it from sticking.
Continue cooking until the paste thickens, darkens slightly, and starts to leave the sides of the pan.
Add the ground spices: coriander powder, white pepper powder, salt, and sugar. Mix well and cook for another minute.
4
Build the Gravy
Reduce the heat to the lowest setting. Add the well-whisked curd (yogurt) to the pan, a little at a time, while stirring continuously. This prevents the curd from splitting.
Once the curd is fully incorporated, cook for 2-3 minutes until you see specks of ghee separating from the masala.
Slowly pour in 1.5 cups of water, stirring constantly to create a smooth, lump-free gravy. Bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the paneer cubes into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the paneer to absorb the flavors of the korma.
Stir in the garam masala and optional fresh cream and kewra water. Mix gently and cook for just one more minute.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving for the flavors to meld.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
