Photograph of the finished Paneer korma

India · Paneer xốt hạt điều nghệ tây Korma

Paneer korma

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 2.3 lb
  • Photograph of Cashews Cashews 8.5 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 12.7 oz
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Onion Onion 2.4
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Cloves Cloves 0.4 oz
  • Photograph of Ghee Ghee 6.3 oz
  • Photograph of Fresh cream Fresh cream 1 ⅛ cups
  • Photograph of Nutmeg Nutmeg 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil the onions for 10 minutes, then puree them. Boiling instead of sautéing will give the korma sauce a creamy white color.
  2. 2 Soak the cashews for 25 minutes, then blend them with yogurt until smooth.
  3. 3 Sauté cardamom and cloves in ghee butter for 60 seconds, then pour in the onion purée.
  4. 4 Simmer over low heat for 12 minutes, making sure the sauce doesn't turn yellow.
  5. 5 Mix the saffron in warm milk, then pour it into the sauce along with the cashew mixture.
  6. 6 Place the paneer cube in the pan and let it sit for 5 minutes, then mix in the cream and grated nutmeg separately on the stovetop.

With an appliance

  • Microwave 36 min

    Replace steps 4–6: Preheat onion purée with spices at 700 W for 8 minutes, stirring twice, add the cashew, saffron, and paneer mixture, then reduce to 500 W for another 2 minutes; reduce to approximately 9 minutes, keeping the sauce white, less sticky, and the yogurt from boiling and separating. Cream should remain mixed outside of the heat.

Start cooking