Looking for a dish thatβs both rich and comforting? Episode 5 of my Restaurant Special Series features the indulgent πππ§πππ« ππ‘π¨π«π¦π from Khyber Mumbai. Soft paneer cubes are immersed in a creamy gravy made with khoya, cashew paste, and fresh cream, delivering a perfect blend of sweetness, richness, and a luxurious, melt-in-your-mouth texture
The velvety texture of the gravy combined with the crunch of roasted cashews makes each bite absolutely irresistible. Paired with roomali rotis, parathas, or naans, itβs the ideal dish for any festive celebration or special occasion.
Khyber Mumbaiβs Paneer Khorma is more than just a mealβitβs a true indulgence. The luxurious flavours and smooth, creamy texture elevate your dining experience, making it a standout dish that will leave everyone asking for more.
| Course | Main |
| Servings | 4 Person |
| Preparation Time | 10 minutes |
| CookΒ Time | 20 minutes |
Ingredients for the Paneer Korma
|
|
| 250 gms | Paneer, cut into cubes |
| ΒΌα΅Κ° cup | Ghee |
| Β½ cup | Khoya or mawa (unsweetened) |
| 1 cup | Milk |
| Β½ cup | Cashew paste |
| 1 tbsp | Milkmaid |
| ΒΌα΅Κ° cup | Cashews coarsely crushed once. |
| Β½ cup | Cream (Amul fresh cream) |
Instructions for the Paneer Korma |
|
| 1 | Heat 1 tbsp ghee in a pan. SautΓ© the paneer cubes in a pan slightly and keep aside. Season a bit with salt. |
| 2 |
Heat 1 tbsp ghee in a pan and roast the crushed cashews until golden brown and keep it aside. |
| 3 |
Heat the remaining ghee in a khadai on a low flame. Now add the mawa and sautΓ© it for 1-2 minutes. Do not let it turn brown. |
| 4 |
Add in the milk and boil for 3-4 minutes stirring continuously. Add in the cashew paste and milkmaid and stir until the gravy is a little thick. Now add in the fresh cream and bring the gravy to a boil. |
| 5 |
Once the gravy is prepared, add in the sauted paneer cubes and cashews. Bring to a boil once and serve. Taste and add salt. Serve with roomali rotis, parathas or naans. |
Notes:
1. This dish has a semi sweet flavour. Hence it doesn’t require salt.
2. Preferably served with other spicy dishes and black dal. This dish has its own unique flavour.
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