Recipes/Paneer Korma

Paneer Korma

Presented by: Paula Nemzek from KCTS 9 Cooks

Serves 6

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 tablespoons curry powder
  • 1 teaspoon minced fresh ginger
  • 4 cloves garlic, minced
  • 2 Yukon Gold potatoes, small dice
  • 4 carrots, diced
  • 1 fresh jalapeno pepper, seeded and finely chopped (optional)
  • 3 tablespoons ground roasted unsalted cashews, or use almond meal
  • 1 15-ounce can tomato sauce
  • 1 teaspoon salt
  • 1 red bell pepper, chopped
  • 11/3 cups coconut milk (about 1/3 cup short of a whole 13.5-ounce can)
  • 2 cups frozen green peas
  • 3/4 pound paneer cheese, cubed
  • roughly chopped cashews for garnish (optional)


Preparation

Heat oil in a large nonstick skillet over medium-high heat. Stir in the onion and curry, and cook until onions start to become translucent. Reduce heat to medium, mix in ginger and garlic, and continue cooking 1 minute. Mix in potatoes, carrots, jalapeno, ground cashews and tomato sauce. Season with salt and curry powder. Continue cooking for 15 minutes, stirring often. Stir red bell pepper and cream into the skillet. Cover and simmer for 10 additional minutes, or until potatoes are tender. Stir in peas and cheese until just heated. Adjust seasoning to taste. Garnish with chopped cashews and serve over basmati rice.

Note: Paneer is a mild, slightly chewy Indian cheese that holds its shape well and doesn’t melt. You can easily make your own!

Paneer Ingredients

Makes 4 Cups Cubed Cheese

  • 1 gallon homogenized milk
  • 1 cup vinegar

Preparation

Boil milk in a large saucepan. Add vinegar, which will separate the milk into solids and whey. When curds begin to form, turn off the heat and stir gently until curds are formed and the vinegar smell begins to dissipate. Place a generous double layer of cheesecloth over a large fine mesh strainer or colander and pour the mixture over so the whey drains out. Rinse the cheese with water, tie cheese up in the cloth and place a heavy (10-pound) weight on top for between 30 minutes and 2 hours to squeeze out the excess water. You’re done! Keep refrigerated in an airtight container, at least 30 minutes before cutting into cubes. Recipe may be halved. You may use lemon juice in place of the vinegar; be sure to rinse well to remove any sour lemon taste.

Comments

07/21/13

It is also my question whether there is a basic default recipe that I can use for my first henna, that I can base future experiments on?

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