Awadhi Paneer Korma

1. 1
   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.
2. 2
   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.
3. 3
   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.

4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.

8. 8
   serve

   Serve the Awadhi Paneer Korma hot.

Cuisines we love