Paneer Korma Recipe
A delectable gravy paneer preparation.
    Servings Prep Time
    4 40minutes
    Cook Time
    Servings Prep Time
    4 40minutes
    Cook Time
    For almond paste
    For onion paste
    1. Soak 20 to 22 almonds in ½ cup of bubbling hot water for 30 to 40 minutes. Cover and keep aside.
    2. In a pan, take ¾ cup roughly chopped onions and add ¼ cup water.
    3. Heat the chopped onion and water together stirring at intervals.
    4. Simmer till the onions soften.
    5. After 30 minutes, peel the almonds and keep aside.
    6. Add the blanched and peeled almonds and ¼ cup of water to a grinder or small blender.
    7. Make a smooth paste from the almonds without any tiny bits or pieces. Remove and keep the almond paste aside.
    8. To the same blender, add the cooked onions along with the remaining stock.
    9. Grind to a smooth paste.
    10. Take the yogurt in a bowl and whisk well till smooth.
    11. Heat 2 tbsp ghee in a pan.
    12. Add the whole spices – shah jeera, cinnamon, green cardamoms, cloves, mace and bay leaf.
    13. Sauté the spices for some seconds till aromatic.
    14. Now add the ground onion paste and stir very well.
    15. Add the ginger garlic paste and stir again.
    16. Sauté the onion paste till you see some fat releasing from the sides and the paste thickens.
    17. Stir continuously and sauté for two minutes on a low flame.
    18. Then add the slit green chilies, black pepper and coriander powder. Stir again.
    19. Sauté for a minute on a low flame.
    20. Now add 1 to 2 tablespoons of the beaten curd on a low flame.
    21. Briskly stir and incorporate the curd with the rest of the mixture.
    22. Then add again 1 to 2 tablespoons of the curd.
    23. Stir quickly again. Adding yogurt in small amounts like this does not allow it to curdle in the gravy.
    24. Finish off the entire yogurt this way and keep on stirring.
    25. Then add ¾ to 1 cup water.
    26. Stir very well so that the whole gravy has a uniform consistency.
    27. Add salt as required.
    28. Bring the gravy to a gentle simmer on a low flame.
    29. Then add the paneer cubes – 200 grams paneer which have been chopped in cubes – and stir gently. Simmer for a minute.
    30. Then add the low fat cream.
    31. Stir well and switch off the flame.
    32. Lastly add the rosewater and/or kewra water and stir gently.
    33. Serve garnished with crushed saffron or saffron powder.
    Recipe Notes

    You can also fry the paneer cubes before putting them in the gravy.