Teresa's Recipes
Malai Korma
Malai Korma is a luxurious and creamy Indian curry that showcases the rich flavors of paneer in a velvety white gravy. Traditionally made for special occasions, this dish is a testament to the opulent Mughlai cuisine that fuses ingredients such as cashews and fresh cream to create a divine dish that's perfect for celebrations. The combination of spices and the touch of green chilies adds depth to its flavor, making each bite a delightful experience. This dish pairs beautifully with naan or fragrant basmati rice, allowing you to savor every last drop of the creamy sauce.
Ingredients
- 2 tablespoons Ghee
- 2 large, finely chopped Onions
- 4 cloves, minced Garlic
- 1 inch, minced Ginger
- 2, slit lengthwise (adjust to taste) Green chilies
- 1/2 cup, soaked in warm water Cashews
- 400 grams, cubed Paneer
- 1 cup Milk
- 1/2 cup Fresh cream
- to taste Salt
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 35g
- Carbs: 20g
- Protein: 15g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Begin by soaking the cashews in warm water for about 10 minutes, then drain and grind them into a smooth paste using a little water if necessary.
- In a heavy-bottomed pan, heat the ghee over medium heat. Once hot, add the finely chopped onions and sauté until they turn golden brown, stirring occasionally.
- Add the minced ginger, garlic, and slit green chilies to the pan. Sauté for an additional 2-3 minutes until fragrant.
- Stir in the cashew paste and cook for 2-3 more minutes, allowing the flavors to meld.
- Introduce the paneer cubes to the pan, gently mixing them into the gravy to ensure they are well coated.
- Pour in the milk and add salt to taste. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, stirring occasionally until the gravy thickens.
- Finally, reduce the heat and stir in the fresh cream, mixing until completely incorporated. Remove from heat.
- Serve the Malai Korma hot, garnished with additional cream if desired, alongside soft naan or steamed basmati rice.
Tips
- For a nuttier flavor, toast the cashews lightly before soaking.
- Feel free to adjust the spice level by increasing or decreasing the number of green chilies.
- For a vegan version, substitute paneer with tofu and use coconut cream instead of dairy cream.