A classic North Indian dish, Paneer Kismis Korma features pillowy pieces of paneer and juicy raisins in a lusciously creamy, mildly sweet gravy fragrant with whole spices. The velvety cashew-based sauce is delicately spiced, allowing the milky flavour of the paneer and the fruity sweetness of the raisins to shine through. While it takes some preparation, this rich vegetarian korma is well worth the effort for a festive meal or special occasion.
Sunrise tip: Soak the kismis (raisins) in warm water for 10 minutes before adding, they’ll plump up and release a mild sweetness that perfectly balances the richness of the korma.
Time: 5 minutes
Heat the refined oil in a large, heavy-based pan over medium heat.
When hot, add paneer cubes and fry until light brown. Take them out in a bowl and keep it aside.
In the same oil, add whole garam masala, ginger paste, boiled tomato paste, Sunrise Red Chilli powder, Sunrise Coriander powder, Sunrise Paneer Butter Masala and cook for 2-3 minutes.
Time: 3 minutes
Add the white paste to the pan. Stir thoroughly to incorporate it into the masala base.
Sauté for 2-3 minutes, stirring continuously to prevent sticking, until the oil starts to separate at the edges.
Time: 5 minutes
Pour in some water, fried paneer, salt to taste and stir well. Top it off with raisins, some drops of ghee and Sunrise Shahi Garam Masala.
Increase the heat to medium and bring the gravy to a boil.
Then reduce the heat to low, cover, and simmer for 2-3 minutes, stirring occasionally, until the gravy thickens slightly.
Time: 1 minute
Remove the Paneer Kismis Korma from the heat. Transfer to a serving bowl. Garnish with chopped coriander leaves. Serve hot with naan, roti, or steamed rice.
Side Dish: Garlic naan, tandoori roti, jeera rice
Accompaniment: Kachumber salad, plain yoghurt, lime pickle