Shahi Paneer Korma

Paneer is the only cheese I had during childhood. It is a simple bag cheese made by curdling warm milk with some lemon juice. It is more common in North Indian cuisine so I didn't get to try it much in the typical South Indian meal my mom cooked.

Shahi ("Royal") Paneer Korma is rich and creamy and fragrant and flavorful, befitting its name, or should I say, hence its name...

It is rather easy to make if paneer is readily available. Else, plan ahead to make the paneer first. It is fairly easy but takes time.

As always, fusion cuisine being my signature, this is not an 'authentic' recipe. When I open a can of chipotle chilies in adobo sauce I find ways to incorporate it in other recipes. And that's how it found its way into this Shahi Paneer Korma recipe, adding a wonderfully interesting flavor.

Ingredients
For the Korma:
¼ cup raw almonds, soaked in water for ½ hour and peeled
1 small red onion, chopped
1 Tbsp grated ginger
4-6 garlic cloves, crushed
2" Indian cinnamon bark
3 cardamom pods
2 Tbsp coriander powder
3 chipotle chilies in 1 Tbsp adobo sauce
½ cup stewed tomatoes
salt to taste

Paneer cubes
1-2 Tbsp oil

Optional: heavy cream or evaporated milk

Preparation

1. Heat the oil in a pan and pan-fry the paneer cubes till browned on all sides but not crisped
2. Combine the korma ingredients and blend into a fine smooth paste
3. Stir in the korma blended sauce with the pan-fried paneer and simmer at medium low heat till the rawness of the onions and garlic are gone; add up to a ¼ cup water at a time if the korma looks too dry
4. Add salt to taste and allow to simmer till flavors meld, about 20-25 minutes
5. Stir in heavy cream for extra richness, or some evaporated milk; I usually leave it out
6. Serve warm with home-made naan or paratha or plain brown basmati rice

vegetable korma I

Kormas are like curries, with slightly different and perhaps complex flavor - and can be made with either coconut milk, or yogurt or heavy cream. This recipe here uses coconut milk because I was thinking of a dear friend of mine (you know who you are, old girl) who cannot have dairy products for a while...

Ingredients
1 medium cauliflower, just the florets
1 medium broccoli, florets, and the stalk chopped
1 medium potato, peeled and diced
1 medium carrot, sliced
1 medium onion, sliced thin
1 cup medium-thick coconut milk
salt to taste
1 Tbsp canola oil
cilantro for garnish
for korma paste:
1/4 cup dry or fresh grated coconut
1-2 jalapenos or serrano
1" piece ginger, chopped
4-5 garlic cloves, chopped
1 Tbsp white poppy seeds
1 star anise
2 cardomom pods
2 cloves
2 Tbsp fennel seeds
1-2 indian bay leaves
2 2" piece of chinese/indian cinnamon bark

Preparation:

1. combine the korma paste ingredients in a blender/food processor and grind to a fine paste; set aside
2. heat oil in a pan, add the onions and a pinch of salt, the paste from step 1 above and sauté till onions turns translucent
3. add the potatoes and some water, cover, cook till potatoes are partially done
4. add the other veggies and a little more water, cover and cook till veggies are partially cooked and not mushy
5. add the coconut milk, adjust salt to taste and simmer on medium-low till flavors meld, veggies cook through and the sauce thickens a little
6. off heat, garnish with cilantro; serve warm with rotis/bathuras, or peas and cumin rice, or naan