epicurious3.7
Paneer Korma
This paneer korma may be a meatless curry, but it's luxurious as can be. Learn to make this vegetarian Indian recipe flavored with yogurt, almonds, and ginger.
👥 4 Servings👤 Anita Jaisinghani📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●spatula
- ●oven
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
Make the ginger purée
2
Cut the ginger into ½"–1" pieces—if any of the skin appears tough, slice it off and discard it, but otherwise leave the peel on. Pour the water into the bowl of a blender, then add the chopped ginger. Blend in short intervals, turning the mixture around with a spatula to get at all of it, until puréed. Store in an airtight container in the refrigerator, where it will keep for up to 2 weeks. Use the purée with the liquid unless specified otherwise.
3
Make the paneer korma
4
Preheat the oven to 400°F.
5
Coat the paneer wedges in 2–3 Tbsp. ghee and 2–3 Tbsp. yogurt and then spread on a baking sheet. Roast in the oven for 10–⏱️ 15 minutes, until the edges are lightly browned. Remove from the oven and set aside.
6
Heat the remaining ghee in a small stockpot over high heat and pop the cumin seeds and coriander seeds. Add the garlic, cook for a few seconds. Then add 1 cup water, the ground almonds, white pepper, heavy cream, ginger purée, optional vetiver and rose water (if desired), and salt. Bring to a boil, then decrease the heat to low, cover, and simmer for 4–⏱️ 5 minutes, until the sauce is smooth and fragrant.
heavy cream2 cups
7
In a small bowl, whisk the remaining yogurt with the cinnamon and mace and gently add it to the sauce, keeping the heat on the lowest setting. Slide the roasted paneer in and simmer, covered, for another 4–⏱️ 5 minutes, or until the paneer is heated through. Turn the heat off and let it rest. Just before serving, spread the optional silver leaf, if desired, on top and garnish with nuts.
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