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A rich and creamy curry where soft paneer cubes are simmered in a luscious tomato and cashew nut gravy. This North Indian dish is mildly spiced and pairs perfectly with naan or jeera rice for a comforting meal.
For 4 servings
Prepare Cashew Paste and Paneer
Sauté Aromatics and Build the Masala Base
A rich and creamy curry where soft paneer cubes are simmered in a luscious tomato and cashew nut gravy. This North Indian dish is mildly spiced and pairs perfectly with naan or jeera rice for a comforting meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 417.51 calories per serving with 15.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Gravy
Finish and Garnish the Korma
Rest and Serve
Replace paneer with firm tofu or chickpeas. Substitute ghee with a neutral oil and use full-fat coconut cream or a plant-based cream instead of heavy cream.
Add 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste for a richer, thicker gravy.
Sauté 1-2 slit green chilies along with the onions for an extra kick of heat.
Paneer is a rich source of casein protein, which is essential for muscle building, repair, and overall body function. A protein-rich meal helps in keeping you full for longer.
The cashews and ghee in this recipe provide monounsaturated fats, which are beneficial for heart health and provide sustained energy.
Paneer is an excellent source of calcium and phosphorus, both of which are crucial for developing and maintaining strong bones and teeth.
Tomatoes are packed with lycopene, a powerful antioxidant, while spices like turmeric and cloves have anti-inflammatory properties that help protect the body from cellular damage.
One serving of Paneer Tomato Korma contains approximately 370-420 calories, depending on the amount of ghee, oil, and cream used. This estimate is for a serving size of about one cup.
Paneer Tomato Korma can be part of a balanced diet. It's a good source of protein and calcium from paneer and healthy fats from cashews. However, it is also rich in calories and fat due to the cream, ghee, and cashews. To make it healthier, you can reduce the amount of oil/ghee and use milk instead of cream.
Yes, you can easily make it vegan. Replace paneer with firm tofu (pan-fried for better texture) or boiled chickpeas. Use a neutral oil instead of ghee, and substitute heavy cream with full-fat coconut cream or a cashew-based cream.
For a super smooth gravy, ensure you blend the soaked cashews into a very fine paste. If you still want it smoother, you can strain the tomato puree before adding it, or even blend the entire onion-tomato masala before adding the cashew paste and paneer.
Store leftover Paneer Tomato Korma in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; you can add a splash of water or milk while reheating on the stovetop or in the microwave.
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