Ingredients with Measurements:
- 2 cups paneer, cubed
- 1 cup onion, chopped
- 1 cup tomato, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1/2 cup cashews, soaked in water for 30 minutes
- 1/2 cup yogurt
- 1/2 cup cream
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 1 tablespoon butter
- 1/4 cup cilantro, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn translucent.
2. Add grated ginger and minced garlic and sauté for a minute.
3. Add chopped tomatoes and cook until they turn mushy.
4. Drain the soaked cashews and blend them into a smooth paste.
5. Add the cashew paste to the pan and cook for 2-3 minutes.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for another minute.
7. Add cubed paneer and mix gently.
8. In a separate bowl, whisk together yogurt and cream. Add this mixture to the pan and mix well.
9. Add salt to taste and let the korma simmer for 5-7 minutes.
10. Turn off the heat and add chopped cilantro and butter. Mix well.
11. Serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 14g
Protein: 12g
Sodium: 300mg
Sugar: 6g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken.
- Cashews can be substituted with almonds or coconut cream.
- Yogurt can be substituted with coconut yogurt or sour cream.
- Cream can be substituted with coconut cream or heavy cream.
Variations:
- Add vegetables like peas, carrots, or potatoes to make it a vegetable korma.
- Use different spices like cardamom, cinnamon, or nutmeg to change the flavor profile.
- Make it spicier by adding more red chili powder or green chilies.
Tips and tricks:
- Soak the cashews in warm water for 30 minutes to make them easier to blend.
- Use fresh paneer for best results.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
Store leftover korma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan on the side.
Garnishes:
Garnish with chopped cilantro or sliced almonds.
Pairings:
Pair with a side of cucumber raita or mango chutney.
Suggested side dishes:
Serve with rice or naan.
Troubleshooting advice:
- If the korma is too thick, add more cream or yogurt to thin it out.
- If the korma is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the paneer and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Paneer korma is a popular Indian dish that originated in the Mughal era.
Flavor profiles:
Creamy, nutty, and slightly spicy.
Serving suggestions:
Serve as a main dish with rice or naan.
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Region: Indian