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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Bread: Naan, Tandoori Roti, Lachha Paratha
Rice: Jeera Rice, Saffron Rice