Servings: 4
Ingredients
- 2 tablespoons ghee or neutral oil
- 1 large onion finely sliced
- 1 teaspoon ginger-garlic paste
- 2-3 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cloves
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- ½ teaspoon sugar
- Salt to taste
- ½ cup tomato purée
- ¼ cup cashew paste blend 10–12 soaked cashews with 2–3 tablespoons water
- ½ cup plain yogurt whisked
- ½-¾ cup water adjust for consistency
- 14 ounces paneer cut into cubes
- 2 tablespoons heavy cream
- Fresh cilantro leaves for garnish
Instructions
- Heat ghee in a kadhai or deep skillet over medium heat. Add sliced onions and sauté for 8-10 minutes, until golden brown. Stir in the ginger-garlic paste and cook for 2 minutes until fragrant.
- Add cardamom pods, bay leaf, cinnamon stick, and cloves. Fry for 30 seconds. Add coriander, cumin, turmeric, Kashmiri chili powder, garam masala, sugar, and salt. Stir well.
- Add tomato purée and cook for 5-6 minutes, until the oil begins to separate from the masala. Lower the heat and stir in the cashew paste, mixing well.
- Reduce heat to low and add whisked yogurt, stirring continuously to prevent curdling. Pour in water to adjust the sauce to your desired consistency.
- Add paneer cubes (pre-soaked in hot water for 5 minutes if store-bought) and simmer on low for 5-6 minutes, allowing flavors to meld.
- Stir in cream and check seasoning. Garnish with fresh cilantro leaves and serve hot with rice, naan, or parathas.
Notes
- Balancing flavors: Add about ½ teaspoon sugar along with the powdered spices to balance acidity from the tomato purée. Adding salt at this stage also helps season the base evenly.
- Making cashew paste: Soak 10-12 cashews in hot water for 15-20 minutes, then blend with 2-3 tablespoons water until smooth.
- Paneer prep: If using store-bought paneer, soak cubes in warm water for 5 minutes before adding to the curry to keep them soft.
- Extra richness: Lightly pan-fry the paneer cubes in a teaspoon of ghee before adding for a richer flavor.
- Adjusting spice: Kashmiri chili powder gives color and mild heat. For spicier korma, add ¼-½ teaspoon regular chili powder.
Nutrition
Calories: 532kcal | Carbohydrates: 17g | Protein: 19g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 66mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 464IU | Vitamin C: 7mg | Calcium: 562mg | Iron: 2mg
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