Rich & Creamy Paneer Korma

Paneer Korma is the epitome of culinary luxury in vegetarian cuisine. It's a rich, creamy, and mildly spiced dish that feels both celebratory and comforting. The secret to a truly exceptional korma lies in the quality of its core ingredients, especially the paneer and the base of the gravy. Using our fresh, soft Nava Durga Paneer will elevate this dish from simply good to unforgettably delicious.

Ingredients

• 250g Nava Durga Fresh Paneer, cubed
• 1 cup of Nava Durga Fresh Milk
• 1/2 cup fresh cream (malai)
• 2 large onions, thinly sliced
• 15-20 cashews, soaked in warm water for 20 minutes
• 1 tbsp ginger-garlic paste
• 1/4 cup of Nava Durga Dahi (Yogurt), whisked
• Whole Spices: 1 bay leaf, 1-inch cinnamon stick, 3 green cardamoms, 4 cloves
• Powdered Spices: 1 tsp turmeric powder, 1 tsp Kashmiri red chili powder (for color), 1.5 tsp coriander powder, 1 tsp garam masala
• 3 tbsp of Nava Durga Pure Ghee
• Salt to taste
• A pinch of sugar (optional, to balance flavors)
• Fresh coriander and a swirl of cream for garnish

Step-by-Step Instructions

1. Prepare the Pastes: First, make a smooth paste of the soaked cashews. In a separate grinder, create a paste from the fried onions. This two-paste method is key to the korma's texture.
2. Sauté the Paneer: In a pan, heat 1 tbsp of the ghee and gently sauté the paneer cubes until they are a light golden brown on all sides. This step helps the paneer hold its shape in the gravy. Remove and set aside.
3. Bloom the Spices: In the same pan, add the remaining 2 tbsp of ghee. Once hot, add the whole spices (bay leaf, cinnamon, cardamom, cloves). Sauté for 30 seconds until they release their aroma.
4. Build the Gravy Base: Add the ginger-garlic paste and sauté for a minute. Then, add the ground onion paste and cook for 5-7 minutes, stirring occasionally, until it turns a rich brown and the raw smell disappears.
5. Thicken the Korma: Add the cashew paste and cook for another 3-4 minutes until it thickens. Now, lower the heat, add the whisked yogurt, and stir continuously to prevent it from curdling.
6. Spice it Up: Add all the powdered spices (except garam masala) and salt. Cook for a couple of minutes until the spices are fragrant and you see the ghee starting to separate from the masala.
7. Create the Creamy Sauce: Slowly pour in the milk and fresh cream, stirring constantly to create a smooth, luscious gravy. Add about 1/2 cup of warm water to adjust the consistency. Bring it to a gentle simmer.
8. Final Touches: Add the sautéed paneer cubes and the optional pinch of sugar. Sprinkle the garam masala over the top. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors.

Serving Suggestions

Garnish your Paneer Korma with finely chopped fresh coriander and a final swirl of cream. This regal dish pairs wonderfully with garlic naan, butter roti, or a simple jeera rice. A side of pickled onions completes the meal perfectly.