Paneer Kurma Recipe (White Paneer Korma)

Method31 steps · about 1 hr 20 min

1. 1

   Step 1: Rinse the 20–22 almonds and soak in the ½ cup hot water for 30–40 minutes, covered, until their skins loosen.

   Hot-water almond soak · 40 minUses 20–22 almonds · Water for rinsing almonds (quantity unspecified, drained) · ½ cup hot water for almond soaking, drained

2. 2

   Step 2: In a small saucepan, take the roughly chopped onions (¾ cup) and add water (¼ cup).

   Uses ¾ cup roughly chopped onion · ¼ cup water (- for cooking onions)

3. 3

   Step 3: On a medium-low to medium heat simmer the chopped onion and water together stirring at intervals. If in case the water dries up while cooking onions, then add some more water.

   Uses chopped onion with ¼ cup cooking water · Additional onion-cooking water only if saucepan dries (quantity unspecified)

4. 4

   Step 4: Continue simmering until the onions soften, then remove from the heat and let the cooked onions and any remaining cooking liquid cool.

   Uses onions during gentle water-cooking phase

5. 5

   Step 5: Once the almond skins loosen after the soak, peel the almonds and discard their soaking water.

   Uses almonds after thirty-to-forty-minute hot-water soak

6. 6

   Step 6: Put the peeled almonds in a grinder with the separate 4 tbsp fresh almond-grinding water.

   Uses blanched peeled almonds · 4 tbsp fresh water for grinding peeled almonds

7. 7

   Step 7: Make a fine and smooth paste from the almonds without any tiny bits or chunks. Remove almond paste in a small bowl and set it aside.

   Uses peeled almonds with fresh grinding water

8. 8

   Step 8: To the same blender, add the cooked onions together with the remaining stock. Grind to a smooth and fine paste.

   Uses cooled cooked onions and remaining onion-cooking liquid

9. 9

   Step 9: Take the full fat fresh curd (yogurt (6 tbsp)) in a bowl or measuring cup and whisk well till smooth.

   Uses 6 tbsp fresh full-fat plain yogurt

10. 10

    Step 10: Heat ghee (2 tablespoon) in a pan. Keep the heat to low.

    Uses 2 tablespoon ghee (clarified butter)

11. 11

    Step 11: Fry shahi jeera (½ teaspoon), the cinnamon (1-inch) piece, 2–3 green cardamoms, 4 whole cloves, 2–3 mace strands and the one tej patta briefly in the hot ghee until fragrant.

    Uses melted hot ghee · ½ teaspoon shahi jeera (caraway seeds) · 1-inch cinnamon piece · 2–3 green cardamom pods · 4 whole cloves · 2–3 thin strands mace · 1 small-to-medium tej patta (Indian bay leaf)

12. 12

    Step 12: Now add the ground onion paste and stir very well with the spices and ghee. Take care as the onion paste will splutter when you add it to the pan.

    Uses fragrant whole spices in ghee · smooth cooked-onion paste with its cooking liquid

13. 13

    Step 13: Add the ginger garlic paste (2 tsp). Mix and stir again.

    Uses onion paste in whole-spice ghee · 2 tsp ready ginger-garlic paste

14. 14

    Step 14: Sauté over low-to-medium-low heat, stirring often, until the onion paste is cooked, thickens and releases fat at its edges; keep it pale for the white curry rather than browning.

    Uses onion-ginger-garlic paste in spiced ghee

15. 15

    Step 15: Now add the ground almond paste.

    Uses cooked pale onion-aromatic base · smooth almond paste

16. 16

    Step 16: Stir continuously and saute for two minutes on a low heat.

    Almond-base sauté · 2 minUses almond paste with cooked onion base

17. 17

    Step 17: Add the optional single slit green chilli, ¼ tsp ground black OR white pepper and ½ tsp ground coriander. Stir well.

    Uses sautéed almond-onion base · 1 green chili (- slit (optional)) · ¼ teaspoon black pepper powder (or white pepper powder) · ½ teaspoon coriander powder

18. 18

    Step 18: Saute for a minute on a low heat.

    Brief spice-base sauté · 1 minUses almond base with optional chilli and ground spices

19. 19

    Step 19: Over low heat, add the first 1–1½ tbsp from the prepared total 6 tbsp whisked yogurt.

    Uses cooked almond-onion-spice base · first one-to-one-and-a-half tablespoons from six-tablespoon whisked yogurt

20. 20

    Step 20: Briskly stir and incorporate the curd with the rest of the mixture.

    Uses almond base with first small yogurt addition

21. 21

    Step 21: Add the next 1–1½ tbsp from the same reserved whisked-yogurt supply.

    Uses base after incorporating first yogurt portion · next one-to-one-and-a-half tablespoons from reserved whisked yogurt

22. 22

    Step 22: Stir briskly to incorporate this portion and keep the heat low.

    Uses base with second small yogurt addition

23. 23

    Step 23: Continue adding the remaining whisked yogurt in small portions while stirring, until the original 6 tbsp total is incorporated.

    Uses base after second yogurt addition · remaining portion of original six-tablespoon whisked yogurt

24. 24

    Step 24: Add water (¾–1 cup).

    Uses almond-onion base with total six-tablespoon yogurt incorporated · ¾–1 cup water for curry gravy

25. 25

    Step 25: Mix thoroughly so that the whole gravy has a uniform and even consistency. Add salt as required.

    Uses white korma gravy with cooking-water dose · salt ( as required)

26. 26

    Step 26: Bring the gravy to a gentle simmer on a low heat - about 4 to 5 minutes.

    Simmer gravy · 5 minUses uniform seasoned white korma gravy

27. 27

    Step 27: Gently stir the 200 g cubed paneer into the simmered gravy and turn off the heat.

    Uses gently simmered white korma gravy · 200 grams paneer (Indian cottage cheese)

28. 28

    Step 28: Off the heat, gently mix in the chosen 3 tbsp light cream OR 1–2 tbsp heavy/whipping cream.

    Uses paneer in white korma gravy, heat off · 3 tbsp light/cooking cream OR 1–2 tbsp heavy/whipping cream

29. 29

    Step 29: Gently mix in 1 tsp rose water OR 1 tsp kewra water OR ½ tsp of each, choosing only one floral-water option.

    Uses paneer korma with chosen cream, off heat · 1 tsp rose water OR 1 tsp kewra water OR ½ tsp of each

30. 30

    Step 30: Serve paneer korma hot or warm garnished with crushed saffron (2–3 pinches) or saffron powder.

    Uses finished floral-scented creamy paneer korma · 2–3 pinches crushed saffron OR ground saffron for garnish

31. 31

    Step 31: Serve the prepared paneer kurma with your ready naan, roti, paratha, cumin rice or vegetable rice dish.

    Uses finished saffron-garnished white paneer korma