Lahori Paneer Korma
Equipment
Ingredients
Main Ingredients
Fried Onion (fried)
3 piece
Paneer Cubes (cubed)
400 g
Fresh Curd
120 ml
Soaked Cashews (soaked)
50 g
Tomato Puree (pureed)
120 ml
Ginger Garlic Paste
15 g
Butter
14 g
Fresh Cream
30 ml
Garam Masala
3 g
Kasuri Methi (dried)
1 g
Slit Green Chillies (slit)
2 piece
Coriander Leaves
10 g
Salt
5 g
Hot Water (hot)
200 ml
Instructions
Prepare ingredients
Measure and prepare all ingredients. Cube the paneer, soak cashews, and have all spices ready.
Fry the base
Heat butter in a pan, add whole spices and ginger-garlic paste. Sauté until aromatic.
Add fried onions
Add the fried onions and cook for a minute to blend flavors.
Add tomato puree
Stir in the tomato puree and cook until the mixture thickens slightly.
Incorporate yogurt and spices
Lower the heat and add the fresh curd gradually while stirring continuously to avoid curdling. Add salt, basic masala, and garam masala.
Add paneer and cashews
Add the paneer cubes and soaked cashews. Gently stir to coat the paneer with the gravy.
Simmer with cream
Pour in hot water as needed to adjust consistency. Add fresh cream and simmer gently for 5 minutes.
Finish with herbs and spices
Sprinkle kasuri methi, add slit green chillies, and garnish with fresh coriander leaves before serving.
Original recipe
Storage
Store in an airtight container. The gravy may thicken when refrigerated; add a splash of water when reheating.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.