Paneer Korma

Rich, creamy and yogurt based paneer gravy, Paneer Korma!!! Relish this lip-smacking gravy with your favorite bread like naan or paratha.

Also try: Yakhani Paneer, Dhaba Style Paneer Tikka Masala, Methi Paneer, Afghani Paneer or Paneer Kaali Mirch.

Tip: Garnish with some kashmiri red chilli powder and ghee tempering while serving.

Course: Main Course

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 20 mins, , Cooking – 35 mins, Total – 55 mins.

Ingredients:

1. Paneer (Indian Cottage Cheese) – 300 grams (cut into 2-3 inch rectangles)
2. Curd (or Yogurt) – 1/2 cup
3. Cashew – 10 (soak in hot water for 10 mins)
4. Onion – 1 large (thinly sliced)
5. Tomato – 2 medium-large (blend to a smooth paste)
6. Ginger-Garlic Paste – 2 tbsp
7. Cumin Seeds – 1 tsp
8. Coriander Powder – 2 tsp
9. Kashmiri Red Chilli Powder – 2 tsp
10. Turmeric Powder – 1/2 tsp
11. Garam Masala Powder – 1 tsp
12. Black Cardamom – 1
13. Bay Leaf – 1
14. Cloves – 2
15. Green Cardamom – 2
16. Crushed Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
17. Ghee – 3 tbsp
18. Water – 1 cup
19. Finely Chopped Coriander – 1/4 cup + to garnish
20. Julienned Ginger to garnish
21. Slit Green Chillies to garnish
22. Oil to air-fry paneer
23. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Paneer Korma:

1. Transfer paneer to the basket of the air fryer and brush some oil. Cook on 400 F for 8-10 mins or until golden and crisp. Shake the basket every 3 mins, keep aside
2. Heat 2 tbsp ghee in a heavy bottom pan, add sliced onions and cook on medium heat until golden brown and caramelised
3. Transfer caramelised onions to a blending jar, add yogurt and soaked cashews (drain the water before adding). Blend until you get a smooth creamy paste
4. Heat remaining ghee along with the left over ghee in the same pan
5. Add black cardamom, green cardamom, cloves and bay leaf. Saute until fragrant 
6. Add cumin seeds and let it splutter 
7. Turn the flame to low and carefully add ginger-garlic paste. Saute until fragrant 
8. Add tomato paste, kashmiri red chilli powder, turmeric powder and coriander powder. Cook until ghee starts to separate 
9. Add prepared onion-yogurt paste, cook covered on a medium flame for 3-4 mins
10. Add water, garam masala and salt. Mix and cook for 2-3 mins
11. Add fried paneer and crushed kasuri methi. Adjust water at this stage if needed. Mix well and cook covered for 2-3 mins. Turn off the flame and add coriander powder. Mix well
12. Your Paneer Korma is ready, transfer to a serving bowl and garnish with some slit green chillies and julienned ginger. Enjoy with your favorite bread!!!