Authentic Awadhi Shahi Paneer Korma
Indulge in the royal flavors of Awadh with this rich and creamy cottage cheese korma. Infused with aromatic whole spices, cashews, and delicate saffron, it melts effortlessly on your tongue.
55min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Grind the soaked cashews into a smooth paste using the milk they were soaked in and set aside.
2
Heat ghee in a heavy-bottomed pan and fry the sliced onions until golden brown; remove half for garnish and grind the rest into a paste.
3
In the remaining ghee, add bay leaves, green cardamoms, cloves, and cinnamon until fragrant.
4
Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
5
Lower the heat and add the whisked yogurt along with the onion paste, stirring continuously to prevent curdling.
6
Add the cashew paste, cardamom powder, and mace powder, cooking the gravy on medium-low heat until oil begins to separate from the sides.
7
Gently fold in the paneer cubes and let them simmer in the gravy for 5 minutes.
8
Drizzle in the fresh cream, saffron milk, and kewra water, adjusting salt to taste.
9
Simmer for another 2 minutes, then garnish with the reserved fried onions before serving hot.
Ingredients
400 grams paneer, cubed
2 large onions, finely sliced
15-20 cashews, soaked in warm milk
1 cup plain yogurt, whisked
2 tablespoons ghee
1 tablespoon ginger-garlic paste
1 teaspoon green cardamom powder
1/2 teaspoon mace powder
A pinch of saffron strands dissolved in 2 tablespoons warm milk
1/2 cup fresh cream
2 bay leaves
4 green cardamom pods
4 cloves
1-inch cinnamon stick
Salt to taste
1 tablespoon kewra water
*This AI-generated recipe may contain inaccuracies.