Mughlai Dish
Paneer Recipe
Rich Gravy
Intermediate
For 4 people

About This Paneer Korma


A rich, creamy curry with soft paneer cubes simmered in an aromatic, spiced cashew-onion gravy, this Paneer Korma gets an earthy twist from kasuri methi and charmagaz. Redolent of whole garam masala, it's a flavourful treat that's festive yet fuss-free to make. Finish with a drizzle of fresh cream for pure indulgence.

 

Ingredients

  • Paneer

    100 g
  • Onions

    2 medium
  • Garlic (finely chopped)

    7-8 cloves
  • Curd

    ½ cup
  • Poppy Seeds

    2 tsp
  • Cashews (chopped)

    20
  • Charmagaz (mix of melon, pumpkin, sunflower & watermelon seeds, toasted)

    2 tbsp
  • Sunrise Kali Mirch Powder

    to taste
  • Oil

    2 tbsp
  • Salt

    to taste
  • Water

    as required
  • Milk (optional)

    ½ cup
  • For Garam Masala:

  • Bay leaf

    1
  • Cinnamon stick

    3 cm piece
  • Green cardamom

    2
  • Cloves

    4-5
  • Black peppercorns

    5-6
  • For Garnish:

  • Fresh cream

    2 tsp
  • Sunrise Kasuri Methi

    ½ tsp
  • Sunrise Red Chilli Powder

    1 tsp

Sunrise tip: Toasting and blending a mix of charmagaz (melon, pumpkin, sunflower and watermelon seeds) into the gravy paste adds a nutty depth that beautifully complements the paneer's mildness.


Steps

Step 1: Prepare the onion and garlic pastes

Time: 10 minutes

Blend the onions in a blender with a bit of water into a thick paste. Once done, set it aside in a bowl.

Do the same for the garlic and set aside in a separate bowl.


Step 2: Prepare the cashew-charmagaz paste

Time: 5 minutes

In a bowl, add the cashew and charmagaz seeds along with enough water to cover all the seeds. Let the seeds soak for about 15 minutes, then blend them into a paste with a little bit of the soaking water. Once mixed into a fine paste, put it in a bowl and set it aside.


Step 3: Prepare the khus khus paste

Time: 5 minutes

Just like the cashew and charmagaz paste, soak the khus khus in water in a small bowl for about 15 minutes, then blend them into a paste with a little bit of the soaking water. Once mixed into a fine paste, put it in a bowl and set it aside.


Step 4: Prepare the paneer

Time: 5 minutes

Take the paneer on your chopping board and chop into 2 cm cubes. Then put the cubes on a plate and set them aside.


Step 5: Sauté whole spices

Time: 5 minutes

Heat oil in a heavy-bottomed pan. Add all the whole garam masala spices. Sauté on low heat until they crackle and smell fragrant.


Step 5: Cook the onion and garlic

Time: 5 minutes

Once the spices are fragrant, add the onion paste and 1 tsp garlic paste. Saute well till the raw smell dissipates. If needed, add a little water. Add a pinch of salt to taste.


Step 6: Make the creamy gravy

Time: 20 minutes

When the onion and garlic base becomes fragrant, add the sour curd. Mix well with the gravy base and saute for a few minutes. Then add 4 tsp of the cashew-charmagaz paste, along with 1 tsp of the khus khus paste. Mix well to create a homogenised gravy. Add milk or water to thin it out if it seems too thick.


Step 7: Add the paneer cubes

Time: 5 minutes

Once the gravy is the desired consistency, add the Sunrise Kali Mirch Powder and mix well. Then, add the paneer cubes you had set aside earlier. Mix well to coat all the cubes properly.

Now, turn the flame to low and cover the pan with a lid, letting the paneer cook covered for about 2 minutes. 


Step 8: Garnish and serve

Time: 5 minutes

Remove the Paneer Korma from the heat. Serve in a deep bowl and garnish with a swirl of cream, as well as sprinkles of kasuri methi and red chilli powder.


Goes Best With

  • Bread: Naan, Tandoori Roti, Lachha Paratha

  • Rice: Jeera Rice, Saffron Rice