Awadhi Paneer Korma
paneer in an ivory cashew and yogurt gravy, mild and heavily perfumed
Allergens in Awadhi Paneer Korma: milk, tree nuts.
Ingredients
Quantities for 4.
- 400g, in 2cm cubes Paneer
- 200g, whisked smooth Yogurt
- 2 medium, thinly sliced Onion
- 18, soaked 20 minutes in hot water Cashew
- 1 tbsp, soaked Melon Seedsoptional
- 4 tbsp Ghee
- 3 tbsp Creamoptional
- 2 tsp paste Ginger
- 2 tsp paste Garlic
- 2, slit Green Chillioptional
- 1.5 tsp Coriander Powder
- 1 tsp Fennel Powder
- 4 green, powdered Cardamom
- 1/4 tsp Mace
- 1/2 tsp White Pepper
- a pinch in 2 tbsp warm milk Saffronoptional
- 1/4 tsp Kewra Watera few drops only; it takes over quicklyoptional
- 250ml, warm Water
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the paneer cubes in warm salted water for 15 minutes while you build the gravy. They stay soft instead of turning rubbery.
- Bring the yogurt to room temperature and whisk it completely smooth before it goes anywhere near the pan.
- Grind the cashew paste first and keep it beside the stove. It goes in at a moment when you cannot leave the pan.
Method
- Fry the sliced onion in 2 tbsp ghee over medium heat until pale gold and soft, 8 minutes. Do not let it brown.Brown onion makes a fine korma, just not a white one. Pale gold is the target.
- Cool the onion and grind it with the soaked cashews, melon seeds and 4 tbsp water to a completely smooth paste.
- Heat the remaining 2 tbsp ghee, add the ginger and garlic pastes and fry 90 seconds until the raw edge is gone.
- Add the onion-cashew paste and cook on low for 6 minutes, stirring often, until it thickens and no longer smells raw.It catches easily. Keep the spoon moving and the flame low.
- Take the pan off the heat and whisk in the yogurt in three additions, then return to the lowest flame for 5 minutes until the ghee shows at the edges.
- Stir in the coriander powder, fennel powder, mace, white pepper, green chillies and salt and cook 2 minutes.
- Add 250ml warm water and simmer uncovered 6 minutes until the gravy coats a spoon.
- Drain the paneer, slip it in and simmer 4 minutes only.Longer than this and the paneer tightens up. It only needs to warm through.
- Finish with cream, cardamom powder, saffron milk and a few drops of kewra water. Rest covered 5 minutes before serving.
Storage
Keeps 2 days refrigerated. Reheat on low with a splash of milk; the paneer firms up in the fridge and softens again as it warms. Do not freeze.
Nutrition Medium estimate
One serving of Awadhi Paneer Korma (287 g) is about 535 calories, or 187 calories per 100 g.
High protein: 22 g a serving, 17% of the calories
| Per serving287 g | Per 100 g | |
|---|---|---|
| Calories | 535 kcal | 187 kcal |
| Protein | 22.4 g | 8 g |
| Carbohydrate | 13.7 g | 5 g |
| of which sugars | 7.5 g | 3 g |
| Fibre | 2.0 g | 1 g |
| Fat | 44.4 g | 16 g |
| of which saturated | 24.9 g | 9 g |
| of which unsaturated | 14.5 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.