Lahori Paneer Korma
Lahori Paneer Korma
Ingredients
- 200 g paneer, cubed
- 2 tablespoons oil, divided for frying paneer and making gravy
- 1 teaspoon cumin seeds
- 2 onion, medium, fried until golden brown
- 10 cashews, soaked
- 1/2 cup curd
- 2 tomatoes, medium, pureed
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- to taste salt
- as needed water, for gravy
- 1 teaspoon Kasuri methi
- as needed fresh coriander leaves, for garnish
Instructions
- 1
Cut the 200–250 g paneer into 1-inch cubes.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a pan over medium heat. Add the paneer cubes and shallow-fry them until they are golden brown on all sides. Once fried, remove the paneer and set it aside.
⏱️ 8 min
- 3
In a blender, combine the 2 medium fried onions, 10–12 soaked cashews, and 1/2 cup of curd. Blend until a smooth paste is formed. This may take a few minutes.
⏱️ 7 min
- 4
In the same pan (or a clean one), add the remaining 1 tablespoon of oil. Once hot, add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds.
⏱️ 2 min
- 5
Add the prepared onion-cashew-curd paste to the pan and sauté for 3-5 minutes, stirring occasionally. Then, add the puree from 2 medium tomatoes. Cook this mixture, stirring frequently, until the oil begins to separate from the gravy base, which should take about 8-10 minutes.
⏱️ 15 min
- 6
Season the gravy with salt to taste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Mix all the spices well and cook for another 2-3 minutes.
⏱️ 3 min
- 7
Add water as needed to achieve your desired gravy consistency. Bring the gravy to a simmer for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 8
Gently add the shallow-fried paneer cubes into the simmering gravy. Crush 1 teaspoon of Kasuri methi between your palms and sprinkle it over the korma.
⏱️ 2 min
- 9
Garnish generously with fresh coriander leaves. Serve hot with rice or naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lahori Paneer Korma
- 200 g paneer, cubed
- 2 tablespoons oil, divided for frying paneer and making gravy
- 1 teaspoon cumin seeds
- 2 onion, medium, fried until golden brown
- 10 cashews, soaked
- 1/2 cup curd
- 2 tomatoes, medium, pureed
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- to taste salt
- as needed water, for gravy
- 1 teaspoon Kasuri methi
- as needed fresh coriander leaves, for garnish
Instructions
- 1
Cut the 200–250 g paneer into 1-inch cubes.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a pan over medium heat. Add the paneer cubes and shallow-fry them until they are golden brown on all sides. Once fried, remove the paneer and set it aside.
⏱️ 8 min - 3
In a blender, combine the 2 medium fried onions, 10–12 soaked cashews, and 1/2 cup of curd. Blend until a smooth paste is formed. This may take a few minutes.
⏱️ 7 min - 4
In the same pan (or a clean one), add the remaining 1 tablespoon of oil. Once hot, add 1 teaspoon of cumin seeds and let them splutter for about 30 seconds.
⏱️ 2 min - 5
Add the prepared onion-cashew-curd paste to the pan and sauté for 3-5 minutes, stirring occasionally. Then, add the puree from 2 medium tomatoes. Cook this mixture, stirring frequently, until the oil begins to separate from the gravy base, which should take about 8-10 minutes.
⏱️ 15 min - 6
Season the gravy with salt to taste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Mix all the spices well and cook for another 2-3 minutes.
⏱️ 3 min - 7
Add water as needed to achieve your desired gravy consistency. Bring the gravy to a simmer for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min - 8
Gently add the shallow-fried paneer cubes into the simmering gravy. Crush 1 teaspoon of Kasuri methi between your palms and sprinkle it over the korma.
⏱️ 2 min - 9
Garnish generously with fresh coriander leaves. Serve hot with rice or naan.
⏱️ 1 min