Pista Badam Korma
Pista Badam Korma is a creamy Indian curry using pistachios and almonds. It's a rich main dish that's surprisingly easy to pull together for a fancy weeknight.
Ingredients
- 0.75 cup raw cashews
- 0.5 cup raw almonds
- 0.25 cup raw pistachios
- 0.5 cup hot water (for soaking nuts)
- 300 grams paneer
- 2 tablespoons cooking oil
- 1 medium onion
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon cardamom powder
- 0.25 cup plain yogurt
- 0.5 cup water (for gravy)
- 0.5 teaspoon salt
- 2 tablespoons fresh cream
- 1 tablespoons fresh cilantro leaves
Instructions
- Soak 0.75 cup raw cashews, 0.5 cup raw almonds, and 0.25 cup raw pistachios in 0.5 cup hot water for at least 30 minutes, or until softened. This helps in making a smooth paste.
- While the nuts are soaking, cut 300 grams paneer into 0.75 inch cubes. Finely chop 1 medium onion. Blend the soaked nuts with their soaking water until you get a very smooth paste. If needed, add 1-2 tablespoons more water to get a fine consistency.
- Heat 2 tablespoons cooking oil in a large pan or pot over medium heat. Once hot, add the finely chopped 1 medium onion and cook for 6-8 minutes, stirring occasionally, until the onion turns golden brown and translucent.
- Add 1 teaspoon ginger paste, 1 teaspoon garlic paste, and 1 finely chopped green chili to the pan. Cook for 1-2 minutes, stirring constantly, until the raw smell disappears.
- Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala, and 0.25 teaspoon cardamom powder to the pan. Stir for 30 seconds to allow the spices to bloom. Be careful not to burn them.
- Add 0.25 cup plain yogurt to the pan, stirring continuously to prevent it from curdling. Cook for 2-3 minutes until the yogurt is well incorporated and the oil starts to separate from the sides.
- Now, add the smooth nut paste to the pan. Mix well and cook for 5-7 minutes, stirring frequently, until the paste thickens and begins to release its aroma. Add 0.5 cup water and 0.5 teaspoon salt, mixing thoroughly to form a smooth gravy.
- Add the paneer cubes to the gravy and gently stir to coat them. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the paneer to absorb the flavors. Stir once or twice to prevent sticking.
- Stir in 2 tablespoons fresh cream. Cook for another 1-2 minutes until heated through. Do not boil after adding cream.
- Transfer the Pista Badam Korma to a serving bowl. Garnish generously with 1 tablespoon fresh cilantro leaves. Serve hot with naan, roti, or steamed basmati rice.