Looking for something rich delicious and vegetarian? This panner korma is what you need to make. This recipe is just as good if not better then what I’ve had in restaurants.
What makes this dish taste special?
The obvious things bringing in the rich flavors are the rich ingredients, like paneer, ghee, yogurt and cream.
It’s the black cardamom that really makes this dish taste special. Black cardamom looks similar to green cardamom but bigger. Black cardamom is processed differently. It’s dried and then smoked. This gives the black cardamom an incredible rich smokey flavor. When you add the black cardamom it makes the dish taste like you cooked it for hours over an open fire. Yum!
Is it spicy?
With the ingredients that I have used in this recipe I should consider it mild. I used one jalapeño which I cut out the seeds and ribs, that is where the heat is in the pepper. I also used Kashmiri chili powder which has a great flavor and a more moderate level of spice then something like cayenne pepper.
Paneer Korma
Course: MainCuisine: IndianDifficulty: Medium4
servings15
minutes45
minutesDelicious paneer korma with a special smokey flavor that takes this dish to the next level.
Ingredients
1 red onion diced
3 small tomatoes diced
3 cloves of garlic minced
12 ounces of panner cubed
1 1/2 tablespoons ghee
2 bay leaves
2 teaspoons cumin seeds
3 cloves
2 green cardamom
1 black cardamom
1/2 tea spoon cumin
1 teaspoon turmeric
1 teaspoon coriander
20 whole cashews
2 pinches Kasuri Methi
1/4 cup of chopped cilantro
1 jalapeño
1 cup water
1/2 cup yogurt
1 1/2 teaspoon salt
1 heaping teaspoon Kashmiri red pepper powder
1/4 cup heavy cream or heavy whipping cream
Directions
- Heat the pan over medium hight heat. Add the ghee to the pan. Add in bay leaves, cumin seeds, cloves, green cardamom and black cardamom. Stir until cumin seeds start to turn golden brown.
- Add in the diced onions. Stir until they become translucent. About 3 minutes
- Add in the minced garlic and ginger paste. Stir and cook for an additional 1 minute.
- Add in turmeric, coriander, and cumin. Stir for another 1 – 2 minutes until the spices become fragrant.
- Add in diced tomatoes and cook for 1 minute.
- Add in the whole cashews stir and cook for 2 more minutes.
- Turn off the heat and move the mixture to a plate or bowl to cool enough to blend.
- Blend mixture with the jalapeño until smooth.
- Pour the blended mixture back into the pan. Use the one cup of water to get the remaining bits of the mixture out of the bottom of the pan.
- Heat on medium heat and bring the pot to a simmer.
- Add in the paneer pieces breaking them up.
- Lower the heat and cook covered for 10 minutes.
- Add in yogurt, Kashmiri pepper and salt to taste. Stir. Cook covered for an additional 5 minutes.
- Finish the dish with cream, kauri methi and chopped cilantro.
