Malai Paneer Korma (Nut-Free)
Tender cubes of paneer in a rich and silky gravy. My kitchen is a nut-free kitchen. Try this nut-free version of the ever popular Malai Paneer Korma that is just as delicious and creamy. #WeekWhite
Malai Paneer Korma (Nut-Free)
Tender cubes of paneer in a rich and silky gravy. My kitchen is a nut-free kitchen. Try this nut-free version of the ever popular Malai Paneer Korma that is just as delicious and creamy. #WeekWhite
Cooking Instructions
- 1
To begin, cube the paneer into bite sized pieces. Place them in a bowl. Add 1 ½ cups warm water with 1 tsp of salt. Cover and keep aside.
- 2
For the white gravy, heat 2 cups of water in a pan. Add in the onions, garlic, ginger, and green chillies with the whole garam masala. In case you feel the onions are red, add in a tablespoon of white vinegar. This ensures the gravy is not pink in color.
- 3
Bring to a boil. Cover with a lid and let it simmer until the onions are cooked.
- 4
Once the onions are cooked, drain off the water. Remove the bay leaf, cardamoms, chillies, and cinnamon. Allow it to cool.
- 5
Add in the dahi and blend into a smooth paste.
- 6
Take 2 tbsp of oil in a pan. Do not allow it to heat. Add in the blended mixture. Add a bit of water into the blender jar to clean it up along with a tablespoon of cornflour. Pour this mixture into the pan. Since we are not using cashew paste, this ensures that the gravy does not curdle.
- 7
Keeping the flame medium to low, saute the gravy mixture for 5-6 minutes or until cooked. Do not let it color. Add in salt to taste.
- 8
Add in the cream and mix well. Cook for a few minutes.
- 9
Drain off the paneer pieces and add them to the gravy. Mix until the pieces are well coated. Cover with a lid and cook for 2-3 minutes.
- 10
The Malai Paneer Korma is ready to serve. Garnish with chopped coriander leaves and crushed black pepper.
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