Shahi paneer korma
Curries With Bumbi · ♥ 108 likes · 3.9K views · 6 min video
Read about paneer in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 350 g paneer
- 3–4 whole green cardamoms
- 500 ml warm water
- 1½ tsp salt
- 1 whole onion
Dissolve the salt in the warm water and submerge the paneer pieces; set aside during prep.
- 4 cloves garlic cloves
- 2 inch ginger
Blend the garlic, ginger and 3 tbsp of the chopped onion to a fine paste with a little water.
- 10 whole cashew nuts
- 1½ tsp Kashmiri red chili powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ¼ cup water
Mix the chili powder, turmeric, coriander powder and water into a spice paste.
- 2 tbsp plain yogurt
- 3–4 tbsp oil
- 1 whole dried bay leaf
- 1 whole cinnamon stick
Heat the oil on medium-high; add bay leaf, cinnamon stick and green cardamoms, stir a second, then add the chopped onions and cook until a little soft.
Whole spices and onions in hot oil
Add the ginger-garlic-onion paste and fry until the water evaporates and oil leaves the sides, 4 to 5 minutes.
At the lowest heat, add a little water, then add the stirred yogurt a few spoonfuls at a time, mixing after each, so it does not curdle.
- 1½ tsp sugar
Add the sugar and mix; add a splash of water and fry.
Sugar, paneer, water and spices
- 1½ cup warm water
- 1 tsp salt
- ¼ tsp ground maize
- ¼ tsp ground nutmeg
Add the warm water and salt, then the mace and nutmeg; swirl the pan to mix without a spoon. Cook on medium heat about 5 minutes.
- coriander leaves
Garnish with coriander leaves; serve with roti, naan or rice.
Garnish and serving