Badami Paneer Korma Recipe
Paneer recipes are easy and that makes them so popular. This Badami Paneer Korma is no different. All you have to do is make the nut based creamy and luscious gravy and drop the paneer cubes in it. Cooked without tomato, this paneer recipe calls for simple ingredients like onion, ginger and garlic along with almonds & melon seeds to give a creamy texture to this dish. It pairs superbly well with Indian Naan breads or Fried Rice.
Servings 4 People
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- MagicBullet Blender
Ingredients
- 200 gms Paneer
- 8 Almonds soaked and peeled
- 1 tbsp Melon Seeds
- 5-6 Fenugreek Seeds or Methi
- 1 Onion large, cubed
- 1 inch Ginger
- 4-5 Garlic Cloves
- 1 tbsp Refined Sunflower Oil
- 1 tbsp Ghee or Clarified Butter
- 1 tsp Dried Fenugreek leaves or Kasuri Methi
- 4 Green Cardamom
- ½ tsp Pepper powder
- ½ tsp Cumin Seeds
- 2 tbsp Fresh Cream optional
- ¼ tsp Shahi Garam Masala Or, any Garam Masala powder will do.
Instructions
- Cut the paneer pieces in small cubes
- Heat refined oil in a pan. Add the Fenugreek seeds, cumin seeds, onion, ginger, garlic, almonds, melon seeds, cardamom and stir till the onions moisten up a bit. Add salt and pepper.
- Now, take all of this in a blender and blend it into a smooth paste. Note that it would be hot. Either allow it to cool down sufficiently, or if there is a small lid in the cover of your blending jar, use a kitchen towel instead. This would allow the steam to release. Be very careful!
- Heat the ghee in the same pan and add this paste back in it. Turn the heat low and cook till you see the edges release a little bit of fat. You have to stir it regularly as it has a tendency to stick to the bottom of the pan.
- Once this mix is done, add some water to adjust the consistency of the gravy. Drop the paneer cubes in it. Add the Garam Masala Powder and dried fenugreek leaves or kasuri methi.
- Switch off the heat. Then add the fresh cream and give it mix. Serve with naans or rice.