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Saffron-Spiced Paneer Korma
Ingredients
- 250 grams paneer, cubed
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, pureed
- 10 cashew nuts, soaked in water for 30 minutes and blended into a paste
- 1/4 cup yogurt, whisked
- 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup fresh cream
- 2 tablespoons raisins
- 2 tablespoons chopped fresh cilantro (coriander leaves)
- 1/4 cup water
Instructions
1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the finely chopped onions and sauté until golden brown.
3. Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
4. Add the pureed tomatoes and cook until the oil separates from the mixture.
5. Mix in the cashew paste, coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
6. Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
7. Add the saffron milk mixture and cook for 2 more minutes.
8. Gently fold in the paneer cubes, ensuring they are well coated with the sauce.
9. Pour in the fresh cream and add raisins. Stir to combine.
10. Add water to achieve the desired consistency. Cover and let it simmer on low heat for 5-7 minutes.
11. Sprinkle garam masala and chopped cilantro over the top. Mix well and remove from heat.
12. Serve hot with naan, roti, or steamed basmati rice.
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