Paneer Korma (Thicc Paneer Korma)

Ingredients

• 3-4 onions, chopped
• 1/2 bowl cashews
• 2-3 green chillies, chopped
• 1 cup curd
• 6-7 garlic cloves
• Paneer, cut into pieces, as shown
• 1 tbsp ginger-garlic paste
• 1 tbsp cumin seeds
• Tomato puree, as shown
• 1 tbsp garam masala
• Turmeric powder, to taste
• Red chilli powder, to taste
• Paneer masala, to taste
• Salt, to taste
• Kasuri methi, a pinch
• Butter, a knob
• Fresh coriander, chopped, for garnish
• Oil, as shown

Steps

1. Fry the chopped onions until crispy and golden brown; transfer to a mixer.
2. Add the cashews, green chillies, curd, and garlic cloves to the mixer; blend into a smooth gravy paste.
3. Fry the paneer pieces until light golden brown; remove to a bowl.
4. Stir 1 tbsp ginger-garlic paste into hot water and soak the fried paneer in it for 5-10 minutes to soften.
5. Heat a little oil in a kadhai; add the cumin seeds, then the tomato puree; cook 5-10 minutes.
6. Add the onion-cashew gravy; cook another 5-10 minutes.
7. Add garam masala, turmeric, red chilli powder, paneer masala, and salt; cook 5-10 minutes.
8. Add water to taste for consistency; cover and simmer a few minutes.
9. Add the softened paneer pieces with kasuri methi and butter; cook gently 5 minutes.
10. Garnish with fresh coriander and serve hot.

The reel

via @thefoodiequila

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions