Awadhi Paneer Korma

Name: Awadhi Paneer Korma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 250 g paneer (cut into cubes); 2 pcs onion (medium, sliced); 0.5 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water); 1 tbsp melon seeds (soaked in warm water); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp ghee; 1 pcs bay leaf; 3 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon (small piece); 5 pcs black peppercorns; 1 tsp coriander powder; 0.5 tsp fennel powder; 1 pinch garam masala; 1 pinch turmeric powder; 1 pinch red chili powder (mild); 0.5 tsp salt; 0.5 cup milk (warm); 1 cup water (for gravy); 6 pcs saffron (soaked in 1 tbsp warm milk); 0.5 tsp rose water; 0.5 tsp kewra water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(87)

TASTE SCORE

9/10

A rich yet balanced paneer korma with the gentle sweetness and fragrance Awadhi cooking is known for. Soft paneer simmers in a silky onion, yogurt, and nut gravy scented with whole spices, rose water, and saffron.

PREP

20m

COOK

30m

SERVES

1 KATORI

378 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the nuts and prep the paneer.
1.Soak the cashews and melon seeds in warm water for 15 minutes.
2.Cut the paneer into medium cubes.
3.Whisk the yogurt until smooth so it blends easily into the gravy.
TIPSoft paneer gives the best texture. If it feels firm, soak the cubes in warm water for 10 minutes and drain before cooking.
saute · ~8 min
Cook the onions and whole spices.
1.Heat ghee in a heavy pan over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns; cook until fragrant, about 30 seconds.
3.Add sliced onion, ginger, garlic, and green chili.
4.Cook until the onions turn soft and light golden, 6 to 8 minutes.
TIPDo not brown the onions too much. A pale golden base keeps the korma light in color and delicate in flavor.
mix
Blend the korma paste.
Cool the onion mixture slightly, then blend it with the soaked cashews and melon seeds into a smooth paste. Add a splash of water if needed to help it grind evenly.
saute · ~4 min
Cook the paste with the ground spices.
1.Return the pan to low-medium heat.
2.Add the blended paste and cook for 3 to 4 minutes, stirring often.
3.Add coriander powder, fennel powder, turmeric powder, red chili powder, and salt.
4.Cook until the paste looks glossy and smells rich.
TIPKeep the heat low once the paste is in the pan so the nut mixture does not catch at the bottom.
simmer · ~5 min
Add yogurt and build the gravy.
1.Lower the heat and add the whisked yogurt a little at a time, stirring constantly.
2.Pour in the milk and water and mix well.
3.Bring the gravy to a gentle simmer and cook for 4 to 5 minutes until smooth and slightly thick.
TIPStir continuously while adding yogurt so it stays silky and does not split.
simmer · ~4 min
Simmer the paneer in the korma.
1.Add the paneer cubes to the gravy.
2.Sprinkle in the garam masala.
3.Simmer gently for 3 to 4 minutes so the paneer warms through and absorbs the flavors.
garnish
Finish with saffron and fragrant waters.
Stir in the saffron milk, rose water, and kewra water. Turn off the heat and garnish with chopped cilantro.
serve
Serve the Awadhi Paneer Korma hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the onions only light golden; darker onions will muddy the pale Awadhi-style gravy.
2
Cool the onion mixture slightly before blending so the nut paste turns smooth and not greasy.
3
Add the whisked yogurt in small additions on low heat to prevent splitting.
4
If the gravy thickens too much after adding paneer, loosen it with a splash of warm milk, not cold water.
5
Do not boil after adding rose water, kewra, and saffron; residual heat is enough to preserve their aroma.
6
Simmer paneer just until heated through, or it can turn chewy instead of soft and delicate.
7
This korma tastes even better after 20 to 30 minutes of resting, when the saffron and whole spices settle into the gravy.