Paneer Kurma Recipe (White Paneer Korma)
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Soaking Time For Almonds
30 mins
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Total Time
1 hr 20 mins
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Servings
3
-
Calories
422 kcal
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Course
Main Course
-
Cuisine
Indian
Paneer Kurma Recipe (White Paneer Korma)
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Creamy, rich, delicately flavored and delicious Paneer Kurma recipe is made in a white gravy base of blanched almonds, onions, yogurt and spices. The exotic flavors of this White Paneer Korma is best savored with naan or tandoori roti or paratha.
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Ingredients
For almond paste
- 20 to 22 almonds
- ¼ cup water - hot, for soaking almonds
- 4 tablespoons water or the almond soaked water for grinding or blending almonds
For onion paste
- ¾ cup (150 grams) onions - roughly chopped
- ¼ cup water - for cooking onions
Other ingredients
- 2 tablespoon ghee (clarified butter)
- ½ teaspoon shahi jeera (caraway seeds)
- 1 inch cinnamon
- 2 to 3 green cardamoms
- 4 cloves
- 2 to 3 single strands of mace
- 2 teaspoons ginger garlic paste or 5 to 6 small to medium garlic cloves + 1 inch ginger, crushed to a paste in a mortar
- 1 green chili - slit (optional)
- ¼ teaspoon black pepper powder or white pepper powder
- ½ teaspoon coriander powder
- 6 tablespoons (100 grams) curd (yogurt) - full fat or made with whole milk
- ¾ to 1 cup water or add as required
- salt as required
- 200 grams paneer (Indian cottage cheese)
- 3 tablespoons light cream (low fat or cooking cream) or 1 to 2 tablespoons heavy or whipping cream
- 1 teaspoon rose water or 1 teaspoon kewra water (pandanus water) or ½ teaspoon of each
- 2 to 3 pinches crushed saffron or ground saffron powder - for garnish
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Instructions
Preparation
- First blanch the almonds in hot water. Rinse almonds and soak them in hot water for 30 to 40 minutes. Cover with a lid and set aside.
- In a small saucepan, take the roughly chopped onions and add water.
- On a medium-low to medium heat simmer the chopped onion and water together stirring at intervals. If in case the water dries up while cooking onions, then add some more water.
- Simmer till the onions soften.
- After 30 minutes, peel the almonds.
- Add the blanched, peeled almonds and ¼ cup of the soaking water or fresh water to a grinder or small blender.
- Make a fine and smooth paste from the almonds without any tiny bits or chunks. Remove almond paste in a small bowl and set it aside.
- To the same blender, add the cooked onions together with the remaining stock. Grind to a smooth and fine paste.
- Take the full fat fresh curd (yogurt) in a bowl or measuring cup and whisk well till smooth.
Making White Gravy
- Heat ghee in a pan. Keep the heat to low.
- Add the whole spices - shahi jeera, cinnamon, green cardamoms, cloves, strands of mace and tej patta. Fry the spices for some seconds till they splutter and become fragrant.
- Now add the ground onion paste and stir very well with the spices and ghee. Take care as the onion paste will splutter when you add it to the pan.
- Add the ginger garlic paste. Mix and stir again.
- Sauté the onion paste stirring often on a low to medium-low heat till you see some fat releasing from the sides and the paste thickens. We don't need to brown this paste as we are preparing a white curry. But ensure that the onion paste is cooked.
- Now add the ground almond paste.
- Stir continuously and saute for two minutes on a low heat.
- Then add 1 or 2 slit green chilies, black pepper powder and coriander powder. Stir and mix again.
- Saute for a minute on a low heat.
- Now first add 1 to 1.5 tablespoons of the beaten curd (yogurt or dahi) on a low heat.
- Briskly stir and incorporate the curd with the rest of the mixture.
- Then add again 1 to 1.5 tablespoons of the curd.
- Stir quickly again. Adding yogurt in small amounts like this does not allow it to split or curdle in the gravy.
- Finish off all the curd (yogurt) this way and keep on stirring.
- Add water.
- Mix thoroughly so that the whole gravy has a uniform and even consistency. Add salt as required.
- Bring the gravy to a gentle simmer on a low heat - about 4 to 5 minutes.
Making Paneer Kurma
- Then add the paneer cubes and stir gently to mix the paneer cubes with the gravy. Switch off the heat
- Add light cream. Mix well and switch off the heat.
- Lastly, add rosewater or kewra water (pandanus) water. Again mix gently.
- Serve paneer korma hot or warm garnished with crushed saffron or saffron powder.
- This paneer kurma pairs very well with naan, tandoori roti, chapati or paratha. It also goes well with cumin rice or veg pulao or veg biryani.
Notes
- Make this dish with fresh homemade curd (yogurt). Do not use curd which has become sour.
- Do not add tomatoes in this recipe as it can make the dish taste sour and acidic.
- Instead of caraway seeds (shahi jeera), you can use cumin seeds. You can skip adding the whole spices and instead add ¼ teaspoon of garam masala powder when the dish is finished cooking.
- In place of almonds, feel free to use cashews. With cashews, the flavor will be different but the dish will still taste good.
- In place of light, low-fat or cooking cream, you can also add 1 to 2 tablespoons of whipping or heavy cream.
- For extra flavoring, you can add 1 teaspoon of kewra water (pandanus water) or rose water, or ½ teaspoon of each.
- This recipe cannot be scaled as the ingredients on scaling can make the flavors go out of balance.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
12g
(4%)
Protein
13g
(26%)
Fat
36g
(55%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
91mg
(30%)
Sodium
441mg
(18%)
Potassium
238mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
206IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
5mg
(6%)
Vitamin D
1µg
Vitamin E
2mg
Vitamin K
2µg
Calcium
427mg
(43%)
Vitamin B9 (Folate)
18µg
Iron
1mg
(6%)
Magnesium
38mg
Phosphorus
101mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 91mg | 30% |
| Sodium | 441mg | 18% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 206IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 2mg | |
| Vitamin K | 2µg | |
| Calcium | 427mg | 43% |
| Vitamin B9 (Folate) | 18µg | |
| Iron | 1mg | 6% |
| Magnesium | 38mg | 10% |
| Phosphorus | 101mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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