Monday, 12 November 2012

Paneer korma

I cook a fair amount of Indian food, but have yet to find a way to photograph most of it in a way that makes it look terribly appetising. Thus the above picture, that shows something vaguely yellow in a gloopy sauce. But don't let that put you off, as this Shahi-style paneer korma is really rather delicious and quite quick to make.
Shahi-style Indian food usually uses ground nuts and cream, so is pretty indulgent, but as the nights draw in I feel that a little indulgence is no bad thing. So here's my version of some classic Indian comfort food.

Recipe (enough for 2 as a main course):

One block of paneer (c.250g)
1 small onion
A thumb-sized piece of ginger
2 cloves garlic
1 dried bay leaf
0.5 tsp chilli flakes
1 tsp tumeric
1 tsp ground corriander
1 tsp ground cumin
1 tsp garam masala
0.5 tsp salt (or enough to season)
0.5 tblsp tomato purée
1-2 tblsp ground almonds
Around 50ml double cream
1-2 tblsp plain oil
A few tbslp of water, if needed

Firstly chop up the paneer into small-ish cubes, and sprinkle over the turmeric until the paneer is reasonably well coated. Heat the oil in a flat bottomed pan, and when it's hot carefully place the paneer and any extra turmeric in. Cook the paneer for a few minutes on each side until it's lightly browned and golden, with a bit of a 'crust'. When it's done, take the paneer out and set to one side. Make a paste from the onion, ginger and garlic (by mechanical means for convenience). The smoother it is the smoother your finished sauce will be, but as you can see from the photo above it's not essential. Fry the paste in the remaining oil in the pan for a few minutes, along with the bay leaf and chilli. If the pan is too dry, add a little extra oil. Put in all the ground spices, and carry on cooking for a few more minutes before adding the ground almonds. Once these are lightly toasted, put in the tomato purée  and if needed pour in a little water to create a thick paste. Once everything has been heated through for a few more minutes, add the cream and salt to season. Mix well to form a thick sauce, and then put the paneer cubes back in the pan to heat through. You can adjust the thickness of the sauce by adding more cream (or water) if you want too.

Serve with some plain boiled rice and steamed vegetables to balance out the richness of the cheese and cream.


meemalee said...

I have the same problem photographing Burmese food :)

I know this paneer korma will be gorgeous though *bookmarks*

TheFastestIndian said...

I think I may have excelled myself with this effort! I've always thought your Burmese stuff looks lovely though. Hope you enjoy the korma, and I'm reminded that I must try your noodle dish again too! xx