Description
A mild, white, rich curry simmering Paneer (Indian cheese) in a sauce made of ground cashews, yogurt, heavy cream, and whole spices like cardamom.
Restaurants serving Paneer Korma
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- Blend cashews and a little almond with water in a mixer to make a smooth paste. Cube Paneer large.
- Heat Ghee in a pot, fry whole spices (cardamom, cinnamon etc.) and onion paste on low without browning, add garlic-ginger.
- Pour nut paste, yogurt, heavy cream to make a white rich sauce, add Paneer, simmer briefly on low for a few mins, adjust salt to finish (*No chilies used).
Learn more Spice, substitutes, tips
Key spices
Noble sweet aroma of cardamom and cinnamon
Substitutes at Japanese supermarkets
Atsuage (as a sub when Paneer is unavailable)
Pairing
Butter Naan、Saffron Rice
Trivia
[Hardcore] 'Korma' originally refers to a cooking method simmering in yogurt, heavy cream, or nut-based sauces. Firmly flavored with spices but not spicy, heavily relied upon for hospitality like Indian weddings.
Eating tips & etiquette
[Unique Eating] Since it has no heat, scoop the sauce with butter-rich naan, tasting it elegantly like a premium cream stew!
Allergen
Dairy, Tree nuts