Mughlai Paneer Korma Recipe
Toasted paneer in tangy Mughlai creamy caramelized onion, roasted cashew curry
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Paneer
Cut the paneer into cubes and lightly toast them in a pan with 1 tablespoon of oil or ghee until golden brown. Remove and set aside.
- 2
Cook the Onions
In the same pan, add another tablespoon of oil or ghee. Add finely sliced onions and sauté until they are caramelized, about 10-15 minutes.
- 3
Make the Cashew Paste
Soak the cashew nuts in hot water for 15 minutes, then blend into a smooth paste with a little water.
- 4
Combine Ingredients
Add the ginger-garlic paste to the caramelized onions, sauté for a couple of minutes, then add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates.
- 5
Finish the Korma
Stir in the cashew paste, garam masala, and cream. Cook for another 5-7 minutes until the sauce thickens. Then add the toasted paneer cubes and coat them in the korma sauce.
- 6
Garnish and Serve
Garnish with chopped coriander leaves and serve hot with naan or rice.
