MUGLAI SHAHI PANEER KORMA

INGREDIENTS

for almond paste:
20 to 22 almonds/badam
¼ cup water for soaking almonds
4 tbsp water or the almond soaked water
for grinding almonds
for onion paste:
150 gms onions, about 2 medium onions or
¾ cup roughly chopped onions
¼ cup water for cooking onions
remaining ingredients:
200 gms paneer/cottage cheese
½ tsp shah jeera (caraway seeds)
¼ tsp black pepper or white pepper
½ tsp coriander powder/dhania powder
1 inch cinnamon/dalchini
2 to 3 green cardamoms/chotti elachi
4 cloves/lavang
2 to 3 single strands of mace/javitri
2 tsp ginger garlic paste, 5 to 6 garlic/
lahsun + ½ inch ginger/adrak crushed to a
paste in mortar-pestle
1 green chili, slit (optional)
6 tbsp full fat fresh curd/yogurt, 100 gms
3 tbsp low fat cream, 25% to 35% low fat
1 tsp rose water or 1 tsp kewra water
(pandanus water) or half-half of both
¾ to 1 cup water
2 tbsp ghee/clarified butter
a few pinches of crushed or powdered
saffron for garnish
salt as required

INSTRUCTIONS

1. first blanch the almonds in hot water. soak
20 to 22 almonds in ½ cup of bubbling hot
water for 30 to 40 minutes. cover and keep
aside.
2. in a pan, take ¾ cup roughly chopped
onions and add ¼ cup water.
3. heat the chopped onion and water together
stirring at intervals. if in case the water
dries up while cooking onions, then add
some more water.
4. simmer till the onions soften.
5. after 30 minutes, peel the almonds and
keep aside.
6. add the blanched and peeled almonds and
¼ cup of the soaking water to a grinder or
small blender.
7. make a smooth paste from the almonds
without any tiny bits or pieces. remove and
keep the almond paste aside.
8. to the same blender, add the cooked
onions along with the remaining stock.
9. grind to a smooth paste.
10. take 6 tbsp full fat fresh curd/yogurt in a
bowl or measuring cup and whisk well till
smooth.
11. heat 2 tbsp ghee in a pan.
12. add the whole spices - ½ tsp shah jeera
(caraway seeds), 1 inch cinnamon, 2 to 3
green cardamoms, 4 cloves, 2 to 3 single
strands of mace and 1 small to medium tej
patta/indian bay leaf. saute the spices for
some seconds till aromatic.
13. now add the ground onion paste and stir
very well.
14. add 2 tsp ginger garlic paste. stir again.
15. saute the onion paste till you see some fat
releasing from the sides and the paste
thickens. we don't need to brown this
paste as we are preparing a white gravy.
16. now add the ground almond paste.
17. stir continuously and saute for two
minutes on a low flame.
18. then add 1 or 2 slit green chilies, ¼ tsp
black pepper or white pepper and ½ tsp
coriander powder. stir again.
19. saute for a minute on a low flame.
20. now just add 1 to 1.5 tbsp of the beaten
curd/yogurt on a low flame.
21. briskly stir and incorporate the curd with
the rest of the mixture.
22. then add again 1 to 1.5 tbsp of the curd.
23. stir quickly again. adding yogurt in small
amounts like this does not allow it to
curdle in the gravy.
24. finish off all the curd/yogurt this way and
keep on stirring.
25. then add ¾ to 1 cup water.
26. stir very well so that the whole gravy has
a uniform consistency.
27. add salt as required.
28. bring the gravy to a gentle simmer on a
low flame. about 4 to 5 minutes.
29. then add the paneer cubes. 200 grams
paneer which have been chopped in cubes
and stir gently. simmer for a minute.
30. then add 3 tbsp low fat cream.
31. stir well and switch off the flame.
32. lastly add 1 tsp of rose water or kewra
(pandanus) water or half-half of both. stir
gently.
33. serve shahi mughlai paneer korma
garnished with crushed saffron or saffron
powder. the korma goes very well with
naans, tandoori roti, chapatis or parathas.
this white paneer korma also goes well
with jeera rice or veg pulao.