Kashmiri Paneer Korma (कश्मीरी पनीर कोरमा)
Kashmiri Paneer Korma is a rich and creamy dish from the beautiful region of Kashmir. This aromatic and flavorful curry is made with paneer (Indian cottage cheese) and a blend of traditional Kashmiri spices, creating a delicious and indulgent meal.
Ingredients
- 250g paneer, cubed
- 2 onions, finely chopped
- 1 cup yogurt
- 1/2 cup cashew nuts, soaked
- 1/4 cup cream
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp fennel powder
- 1/2 tsp cardamom powder
- 1/4 tsp saffron strands
- 2 tbsp ghee (clarified butter)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- In a blender, combine the soaked cashew nuts and yogurt to make a smooth paste.
- Heat ghee in a pan and sauté the chopped onions until golden brown.
- Add the ginger-garlic paste and green chilies, and cook for a few minutes.
- Pour in the cashew-yogurt paste and tomato puree, and cook until the ghee separates.
- Add turmeric powder, red chili powder, fennel powder, and cardamom powder. Mix well.
- Stir in the cubed paneer and cook for a few minutes.
- Add saffron strands, garam masala, and salt. Mix gently.
- Pour in the cream and simmer for 5 minutes.
- Garnish with fresh coriander leaves and serve hot with naan or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 18g
Supplies
Large pan Blender Knife Cutting board Spatula
Tools
Stovetop
Serving suggestions
Kashmiri Paneer Korma pairs well with steamed rice, naan, or roti. It can also be served with a side of cucumber raita for a refreshing contrast.
Tips & tricks
For a richer flavor, you can add a tablespoon of rose water to the korma before serving.
Cost
$15