Awadhi Paneer Korma
Delve into the rich, aromatic flavours of Awadhi Paneer Korma, a dish that embodies the grandeur of Lucknowi cuisine. Slow-cooked in a creamy, nutty gravy infused with saffron and aromatic spices, this royal delicacy is perfect for special occasions or a luxurious weekend meal. Whether paired with naan, pulao, or sheermal, this velvety korma promises an unforgettable taste of Awadhi heritage.
Cuisine
Indian
Servings
2
Prep Time
25 minutes
Cook Time
45 minutes
Ingredients
- Paneer - 150 gms
- Green peas - 50 gms
- Ginger garlic paste - 2 teaspoons
- Onions - 2 medium sized (sliced)
- Cashew nuts - 5-6 nos.
- Poppy seeds - 3 tablespoons
- Curd (Dahi) - 1 cup (220 ml)
- Cinnamon - ½ inch stick
- Black cardamom -1 no.
- Green cardamom - 2 nos.
- Cloves - 1 no.
- Bay leaf - 1 no.
- Ghee - 1 tablespoon
- Goosebumps Awadhi Garam masala - 1 teaspoon
- Slivered Almonds for Garnish
- Salt to taste
Directions
- In a pan, add half the ghee and onions and sauté till light golden and then add in the poppy seeds and cashew nuts and sauté for 2-3 minutes on low flame, cool this mixture and make a paste. (add a few tbsp of water if needed).
- In the same pan, add the remaining ghee, whole spices and sauté till aromatic, add in the ginger garlic paste, Goosebumps Awadhi garam masala and sauté for 2-3 minutes.
- Add the brown onion paste followed by the curd and whisk on high flame until mixture comes to a light boil, Reduce the flame, adjust consistency with water if needed cook the gravy until oil separates.
- Add in the green peas and cook until peas are soft, add paneer and salt to taste.
- Garnish with slivered almonds, Serve with Naan/Roti/Rice.
