Lahori Paneer Korma
Lahori Paneer Korma
Ingredients
For the Korma Paste
- 3 fried onions
- 1/2 cup fresh curd
- 1/4 cup cashews, soaked in hot water for 30 minutes
For the Korma
- 12 ounces paneer, cut into 1-inch cubes
- 1 tablespoon butter
- 1 bay leaf
- 1 cinnamon stick, 1-inch piece
- 3 green cardamom pods
- 4 cloves
- 1/2 teaspoon black peppercorns
- 1 tablespoon ginger garlic paste
- 1/2 cup tomato puree
- 1 teaspoon salt, or to taste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons coriander powder
- 1/2 cup hot water, as needed
- 2 tablespoons fresh cream
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi
- 2 green chilies, slit lengthwise
- 2 tablespoons fresh coriander leaves, chopped, for garnish
Instructions
- 1
Soak the cashews in hot water for at least 30 minutes. This will help them blend into a smoother paste.
⏱️ 30 min
- 2
Prepare the korma paste: In a blender jar, combine the fried onions, fresh curd, and the soaked cashews (drained). Blend until a very smooth paste is formed. Add a tablespoon or two of water if needed to help with blending.
⏱️ 5 min
- 3
Heat a large pan or Dutch oven over medium heat. Add the butter and allow it to melt.
⏱️ 1 min
- 4
Once the butter is melted, add the whole spices: bay leaf, cinnamon stick, green cardamom pods, cloves, and black peppercorns. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the ginger garlic paste to the pan and sauté for 1 to 2 minutes, until its raw smell disappears and it becomes fragrant.
⏱️ 2 min
- 6
Pour in the tomato puree. Cook, stirring occasionally, for 5 to 7 minutes, or until the oil starts to separate from the mixture and the puree darkens slightly.
⏱️ 7 min
- 7
Stir in the salt, red chili powder, turmeric powder, and coriander powder. Mix well and cook for 1 minute, ensuring the spices are well combined with the tomato mixture.
⏱️ 1 min
- 8
Add the prepared onion, curd, and cashew paste to the pan. Mix thoroughly with the spice mixture. Cook for 3 to 5 minutes, stirring frequently, until the paste is well incorporated and begins to thicken.
⏱️ 5 min
- 9
Gradually add hot water, about 1/4 cup at a time, stirring until you reach your desired gravy consistency. Bring the mixture to a gentle boil.
⏱️ 3 min
- 10
Gently add the paneer cubes to the simmering gravy. Stir carefully to coat the paneer without breaking it. Reduce heat to low, cover, and let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 11
Stir in the fresh cream. Sprinkle the garam masala over the korma. Crush the kasuri methi between your palms to release its aroma, then add it to the curry. Add the slit green chilies.
⏱️ 2 min
- 12
Cook for another 2 minutes on low heat, then remove from heat. Garnish generously with fresh chopped coriander leaves before serving hot with naan, roti, or rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lahori Paneer Korma
For the Korma Paste
- 3 fried onions
- 1/2 cup fresh curd
- 1/4 cup cashews, soaked in hot water for 30 minutes
For the Korma
- 12 ounces paneer, cut into 1-inch cubes
- 1 tablespoon butter
- 1 bay leaf
- 1 cinnamon stick, 1-inch piece
- 3 green cardamom pods
- 4 cloves
- 1/2 teaspoon black peppercorns
- 1 tablespoon ginger garlic paste
- 1/2 cup tomato puree
- 1 teaspoon salt, or to taste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons coriander powder
- 1/2 cup hot water, as needed
- 2 tablespoons fresh cream
- 1/2 teaspoon garam masala
- 1 teaspoon kasuri methi
- 2 green chilies, slit lengthwise
- 2 tablespoons fresh coriander leaves, chopped, for garnish
Instructions
- 1
Soak the cashews in hot water for at least 30 minutes. This will help them blend into a smoother paste.
⏱️ 30 min - 2
Prepare the korma paste: In a blender jar, combine the fried onions, fresh curd, and the soaked cashews (drained). Blend until a very smooth paste is formed. Add a tablespoon or two of water if needed to help with blending.
⏱️ 5 min - 3
Heat a large pan or Dutch oven over medium heat. Add the butter and allow it to melt.
⏱️ 1 min - 4
Once the butter is melted, add the whole spices: bay leaf, cinnamon stick, green cardamom pods, cloves, and black peppercorns. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 5
Add the ginger garlic paste to the pan and sauté for 1 to 2 minutes, until its raw smell disappears and it becomes fragrant.
⏱️ 2 min - 6
Pour in the tomato puree. Cook, stirring occasionally, for 5 to 7 minutes, or until the oil starts to separate from the mixture and the puree darkens slightly.
⏱️ 7 min - 7
Stir in the salt, red chili powder, turmeric powder, and coriander powder. Mix well and cook for 1 minute, ensuring the spices are well combined with the tomato mixture.
⏱️ 1 min - 8
Add the prepared onion, curd, and cashew paste to the pan. Mix thoroughly with the spice mixture. Cook for 3 to 5 minutes, stirring frequently, until the paste is well incorporated and begins to thicken.
⏱️ 5 min - 9
Gradually add hot water, about 1/4 cup at a time, stirring until you reach your desired gravy consistency. Bring the mixture to a gentle boil.
⏱️ 3 min - 10
Gently add the paneer cubes to the simmering gravy. Stir carefully to coat the paneer without breaking it. Reduce heat to low, cover, and let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 11
Stir in the fresh cream. Sprinkle the garam masala over the korma. Crush the kasuri methi between your palms to release its aroma, then add it to the curry. Add the slit green chilies.
⏱️ 2 min - 12
Cook for another 2 minutes on low heat, then remove from heat. Garnish generously with fresh chopped coriander leaves before serving hot with naan, roti, or rice.
⏱️ 2 min