Ingredients with Measurements:
- 1 cup paneer, cubed
- 2 cups spinach, chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup heavy cream
- 2 tbsp ghee
- Salt to taste
- 1/4 cup water
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, blend the spinach until it forms a smooth paste. Set aside.
2. In a pan, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the onions, garlic, and ginger. Sauté until the onions turn translucent.
4. Add the coriander powder, garam masala, turmeric powder, and red chili powder. Mix well and cook for a minute.
5. Add the spinach paste and cook for 5 minutes.
6. Add the paneer and salt. Mix well and cook for another 5 minutes.
7. Add the heavy cream and water. Mix well and cook for a few more minutes until the sauce thickens.
8. Serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 23g
Carbohydrates: 9g
Protein: 11g
Sodium: 350mg
Sugar: 3g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken.
- Heavy cream can be substituted with coconut cream or yogurt.
Variations:
- Add vegetables such as potatoes, carrots, or peas.
- Use different spices such as cinnamon, cardamom, or cloves.
Tips and Tricks:
- To make the dish spicier, increase the amount of red chili powder.
- To make the dish milder, decrease the amount of red chili powder.
- Add a pinch of sugar to balance out the flavors.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
- Serve in a bowl with rice or naan on the side.
- Garnish with fresh cilantro or chopped nuts.
Garnishes:
- Fresh cilantro
- Chopped nuts
Pairings:
- Rice
- Naan
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Lentil soup
Troubleshooting Advice:
- If the sauce is too thick, add more water or cream.
- If the sauce is too thin, cook for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to cook the paneer and spinach thoroughly to avoid any foodborne illnesses.
Food History:
- Korma is a traditional Indian dish that originated in the Mughal era.
Flavor Profiles:
- Creamy
- Spicy
- Savory
Serving Suggestions:
- Serve as a main dish with rice or naan.
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Region: Indian