This paneer korma may be meatless, but it is as luxurious as can be. Korma has its roots in Mughlai cooking and can be traced back to the 16th century in the city of Lucknow, the capital of the northern state of Uttar Pradesh. It was here in the artistic and cultural hub of the Mughal Empire, that korma was perfected. Classically, a korma is a curry or stew of vegetables cooked with yogurt, cream, and spices. This is a reinterpretation of the white korma topped with silver leaf said to be served by Shah Jahan at the inauguration of the Taj Mahal. A few drops of vetiver (khus) and a bit of rose water add a complex aroma to the curry but are not essential to the recipe, nor is the silver foil leaf that finishes the dish. Please note that the flavor of toasted ground almonds is different from almond flour. When toasting the almonds, make sure to get them to a nice dark brown. And let the temperature of the yogurt remain low, so it’s just at a simmer and doesn’t curdle.

　　This recipe was excerpted from ‘Masala’ by Anita Jaisinghani. Buy the full book on Amazon.

　　

Ingredients

Serves 4–6

　　

Ginger purée

1 lb. fresh ginger

　　About 1 cup water

　　

Paneer korma

1½ lb. paneer, cut into 2x1⁄2" wedges

　　1⁄2 cup ghee

　　1⁄2 cup thick Greek-style plain yogurt

　　1 tsp. black cumin seeds, lightly crushed

　　1 tsp. coriander seeds, lightly crushed

　　1 Tbsp. minced garlic

　　1⁄2 cup toasted ground almonds

　　2 tsp. ground white pepper

　　2 cups heavy cream

　　2 Tbsp. ginger purée

　　3 to 4 drops vetiver essential oil (optional)

　　1 tsp. rose water (optional)

　　2 tsp. sea salt

　　1⁄2 tsp. ground cinnamon

　　1⁄2 tsp. ground mace

　　3 or 4 silver foil leaves (optional)

　　Chopped pistachios or sliced almonds for garnish

　　

Make the ginger purée

Step 1

Cut the ginger into ½"–1" pieces—if any of the skin appears tough, slice it off and discard it, but otherwise leave the peel on. Pour the water into the bowl of a blender, then add the chopped ginger. Blend in short intervals, turning the mixture around with a spatula to get at all of it, until puréed. Store in an airtight container in the refrigerator, where it will keep for up to 2 weeks. Use the purée with the liquid unless specified otherwise.

　　

Make the paneer korma

Step 2

Preheat the oven to 400°F.

　　

Step 3

Coat the paneer wedges in 2–3 Tbsp. ghee and 2–3 Tbsp. yogurt and then spread on a baking sheet. Roast in the oven for 10–15 minutes, until the edges are lightly browned. Remove from the oven and set aside.

　　

Step 4

Heat the remaining ghee in a small stockpot over high heat and pop the cumin seeds and coriander seeds. Add the garlic, cook for a few seconds. Then add 1 cup water, the ground almonds, white pepper, heavy cream, ginger purée, optional vetiver and rose water (if desired), and salt. Bring to a boil, then decrease the heat to low, cover, and simmer for 4–5 minutes, until the sauce is smooth and fragrant.

　　

Step 5

In a small bowl, whisk the remaining yogurt with the cinnamon and mace and gently add it to the sauce, keeping the heat on the lowest setting. Slide the roasted paneer in and simmer, covered, for another 4–5 minutes, or until the paneer is heated through. Turn the heat off and let it rest. Just before serving, spread the optional silver leaf, if desired, on top and garnish with nuts.

　　Cook’s note:

　　To toast and grind almonds, place whole almonds on a baking pan and toast in a 400°F oven for 10–12 minutes, or until dark brown. Then let cool and grind in a coffee grinder.

　　Reprinted with permission from Masala by Anita Jaisinghani, copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Ten Speed Press or Amazon.