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A royal and fragrant paneer curry from the heart of Lucknow. This Awadhi specialty features a rich, creamy white gravy made from cashews, poppy seeds, and yogurt, delicately spiced and finished with the aroma of kewra water.
For 4 servings
Prepare the Pastes (Prep: 15 mins + 30 mins soaking)
Sauté Aromatics and Cook Pastes (Time: 15 mins)
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A royal and fragrant paneer curry from the heart of Lucknow. This Awadhi specialty features a rich, creamy white gravy made from cashews, poppy seeds, and yogurt, delicately spiced and finished with the aroma of kewra water.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 778.66 calories per serving with 27.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy (Time: 5 mins)
Finish the Korma (Time: 10 mins)
Serve
Replace paneer with firm tofu or boiled potatoes. Use a plant-based yogurt (like cashew yogurt), full-fat coconut cream instead of heavy cream, and only vegetable oil instead of ghee.
Add 1 tablespoon of char magaz (melon seeds) along with the cashews and poppy seeds for an even richer, thicker gravy.
For a nut-free version, replace cashews and almonds with a combination of melon seeds (char magaz) and more poppy seeds. The texture will be slightly different but still delicious.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The use of almonds and cashews provides monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
Paneer and yogurt are rich in calcium and phosphorus, two vital minerals necessary for maintaining strong and healthy bones and teeth.
One serving (approximately 175g) contains around 450-500 calories, primarily from the paneer, nuts, cream, and ghee. The exact count can vary based on the fat content of the dairy products used.
It's a rich and indulgent dish. While paneer provides protein and calcium, and nuts offer healthy fats, the gravy is high in calories. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
Yes, you can. Poppy seeds add a unique nutty flavor and thickness. If you omit them, you can slightly increase the number of cashews or add a tablespoon of melon seeds (char magaz) to achieve a similar consistency.
Curdling usually happens when cold yogurt is added to a hot pan. To prevent this, always lower the heat completely, use well-whisked, room-temperature yogurt, and add it gradually while stirring continuously until fully incorporated.
Store leftover korma in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling. Reheat gently on the stovetop, adding a splash of milk or water to loosen the gravy.