Paneer Korma Recipe | Make Restaurant-Style Paneer Korma at Home | पनीर कोरमा रेसिपी

Описание: Paneer Korma Recipe | Make Restaurant-Style Paneer Korma at Home |पनीर कोरमा रेसिपी

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Learn how to make delicious and creamy Paneer Korma at home with this easy step-by-step recipe. Perfect for special occasions or a regular family meal, this restaurant-style Paneer Korma is sure to impress! Watch now and enjoy the rich flavors of this Indian classic.

Portion servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 50 mins

Paneer Korma

Ingredients:

For barista & fried cashew paste:
Oil for frying
Onion sliced 5 pcs
Cashew nuts 10-12 pcs
Water as required

For paneer:
Paneer 200 gms
Salt a pinch
Red chilli powder a pinch
Oil 2 tbsp
Warm water

For korma gravy:
Oil 1 tbsp
Ghee 1 tbsp
Green cardamom 3 pcs
Cloves 5-6 pcs
Black pepper 8-10 pcs
Black cardamom 2 pcs
Mace 1 pc
Bayleaf 1 pc
Ginger & garlic paste 1 tbsp
Kashmiri chilli powder 1½ tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Splash of water
Barista & fried cashew paste
Water as required
Curd ½ cup
Slit green chilli 2 pcs
Water as required
Salt 1 tsp
Garam masala ½ tsp
Green cardamom powder ½ tsp
Kewra water 1 tbsp
Cream ¼ cup
Fried paneer

Method:

Prepare the Barista and Cashew Paste
Heat oil in a pan. Deep-fry sliced onions until golden and crisp. Remove and set aside on paper towels.
In the same oil, fry cashew nuts until golden brown.
Blend the fried onions and cashews with some water into a smooth paste.

Prepare the Paneer
Cut paneer into cubes and sprinkle with a pinch of salt and red chili powder.
Heat oil in a pan and shallow-fry the paneer cubes until golden on all sides.
Immediately soak the fried paneer in warm salted water. This step keeps the paneer soft and enhances its flavor.

Prepare the Korma Gravy
Heat oil and ghee in a pan. Add green cardamom, cloves, black pepper, black cardamom, mace, and bay leaf. Sauté until fragrant.
Add ginger-garlic paste and cook until the raw smell disappears.
Stir in Kashmiri chili powder, turmeric powder, and coriander powder. Add a splash of water to prevent burning, cooking the spices until fragrant.
Add the barista and cashew paste. Mix well and cook for a few minutes, adding water as needed for a smooth consistency.
Beat curd to a smooth texture and slowly add it to the gravy while stirring continuously to avoid curdling.
Add slit green chilies, salt, and garam masala. Simmer the gravy on low heat, allowing the flavors to meld together.

Assemble the Dish
Gently squeeze excess water from the paneer and add it to the prepared gravy. Simmer for a few minutes to let the paneer absorb the flavors.
Stir in green cardamom powder, kewra water, and cream. Mix gently to avoid breaking the paneer cubes. Cook for another minute.
Garnish with some fried onions (barista) and serve hot.

Serving Suggestion
Serve Paneer Korma with naan, paratha, or jeera rice. Its rich and aromatic gravy with tender paneer cubes is perfect for any occasion.



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