Are you craving a delicious, creamy, and comforting Indian dish that's surprisingly easy to make? Look no further than Paneer Korma! This recipe delivers a rich and flavorful experience, perfect for a weeknight dinner or a special occasion. Paneer, a fresh Indian cheese, is simmered in a fragrant cashew-based sauce, creating a luxuriously smooth and satisfying meal. Whether you're a seasoned cook or a kitchen novice, this easy recipe will guide you to homemade cooking success. Get ready to impress yourself and your loved ones with this incredible dish!
Ingredients:
- 1 pound paneer, cubed (about 1 inch cubes)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 green chili, finely chopped (optional, adjust to your spice preference)
- 1 cup raw cashews, soaked in hot water for at least 30 minutes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup water
- 2 tablespoons vegetable oil or ghee (clarified butter)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon red chili powder (or to taste)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions:
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Prepare the Cashew Paste: Drain the soaked cashews and blend them in a food processor or blender with 1/2 cup of water until completely smooth. Set aside.
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Sauté Aromatics: Heat the oil or ghee in a large pan or pot over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic, ginger, and green chili (if using) and cook for another minute until fragrant.
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Bloom Spices: Stir in the ground cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 30 seconds, stirring constantly, until fragrant. This step enhances the flavor of the spices.
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Add Tomatoes and Cashew Paste: Add the diced tomatoes (undrained) to the pan and cook for about 5 minutes, stirring occasionally, until the tomatoes soften slightly. Now, pour in the cashew paste and mix well.
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Simmer the Korma: Add the remaining 1/2 cup of water and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded.
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Add Paneer and Finish: Gently add the cubed paneer to the sauce. Stir carefully to avoid breaking the paneer. Cover and cook for another 5-7 minutes, or until the paneer is heated through and coated in the creamy sauce. Season with salt to taste.
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Serve: Garnish with fresh cilantro and serve hot with cooked rice or naan bread.
Tips and Variations:
- For a richer flavor: Use ghee instead of vegetable oil.
- Adjust the spice level: Add more or less green chili or red chili powder according to your preference.
- Add vegetables: Feel free to add other vegetables like peas, carrots, or potatoes to the korma. Add them along with the tomatoes.
- Creamier Korma: Add a splash of heavy cream or coconut milk at the end for extra creaminess.
- Make it vegan: Replace paneer with firm tofu for a vegan version.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 20-25g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
This Paneer Korma recipe is a testament to the beauty of simple, delicious, and healthy meals. It's a quick dinner idea that's perfect for busy weeknights, and the homemade touch elevates it beyond takeout. Enjoy!