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Slow-Cooked Paneer Korma
A slow-cooked Indian paneer korma with onion, potatoes and cauliflower, finished with curry leaves, ghee and cumin seeds, served with naan.
Ingredients
Instructions
Cube the paneer and season it, then saute over medium-high heat until well browned, about 5 minutes.
Add the onion, potatoes and cauliflower, cooking until softened, about 7 minutes.
Stir in the curry leaves, ghee, cumin seeds and coriander powder for 3 minutes.
Warm the naan separately.
Let everything simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the naan, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
