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    PaneerKorma

    watch the jar ↓

    A pale blue bowl of creamy pale-green paneer korma with a swirl of cream and chopped coriander, cinnamon sticks beside it400+ cooks
    • Total time:30min
    • Your hands-on time:15min you
    • Longest hands-free stretch:10min free

    How upliance makes paneer korma, step by step

    Outside the jar · your mixer
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Paneer korma. Done.
    15 min15 min
    1. upliance, upliance

      This cooks it.

      • SAUTÉ
      • STIR
      • SIMMER
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, sautés, stirs and simmers, and the screen tells you what to drop in next. Scroll to watch it make paneer korma from above.

    2. You, 10 min

      Soak cashews, cube paneer

      +−What's on you?

      First, put 20 cashews in 100 g hot water to soften. While they soak, peel 2 onions and cut them in half, peel 6 garlic cloves, pull the stem off 1 green chilli, and wash 5 coriander stems with the roots trimmed. Dice 20 g capsicum small and cut 200 g paneer into cubes.

    3. A glass jar of smooth pale-green cashew and coriander paste
      You, 3 min

      Blitz paste in your mixer

      +−Why the mixer?

      This recipe grinds its korma base in a regular mixer jar, not in upliance. Drain the cashews and blend them with the onions, garlic, green chilli, coriander and 30 ml water till completely smooth. That paste is what makes the gravy nutty and creamy.

    4. You, 30 s

      Drop 1 of 2

      +−What goes in

      2 tbsp refined oil, all of the cashew paste and 20 g diced capsicum. Leave the crown off the lid. upliance weighs each one as it lands.

    5. Line drawing: crown lifted off the lid
      upliance, 5 min

      Sautés the cashew paste

      +−Why sauté it?

      Raw onion paste tastes sharp. With the crown off so the moisture escapes, upliance sautés the paste, stirring the whole time so the cashews don't catch, till it smells cooked and turns a shade deeper.

    6. You, 1 min

      Drop 2 of 2

      +−What goes in

      200 g paneer cubes, 50 g curd, 50 g cream, 50 ml water, ¾ tsp salt and ¼ tsp black pepper powder. That's the last drop.

    7. upliance, 10 min

      Simmers & stirs itself

      10MIN FREEwarm the naan
      +−What's the jar doing?

      upliance folds the curd and cream through the paste, then simmers the paneer with the crown off, stirring every couple of minutes, till the gravy is thick, creamy and pale gold. Ten minutes to warm the naan or put the rice on.

    8. You, 1 min

      Coriander on. Serve.

      +−Finish

      Spoon the korma into a bowl, scatter 2 stems of finely chopped coriander over it and eat it hot with naan or rice.

    Your 30 minutes, split

    You: 15 min
    soak · cube · blend paste · 2 drops
    upliance: 15 min10 free
    sauté · stir · simmer
    upliance: a steel jar on a smart base with a touchscreen

    You: 15 min. upliance: 15 min.

    Get upliance
    Full recipeIngredients by drop and every step+−

    Soft paneer cubes in a mild, creamy gravy of cashews, onion and fresh coriander, finished with curd and cream. Nutty, gentle and ready in about half an hour. Pair it with naan or rice.

    North Indian. Veg main course. Serves 2. About 30 min start to finish; about 15 min of it is you. Cooked 400+ times on upliance.

    Ingredients (2 servings)

    Cashew pastesoaked, then ground in your mixer

    • Cashews 20
    • Hot water for soaking100 g
    • Onion peeled, cut in 22
    • Garlic peeled6 cloves
    • Green chilli top stem removed1
    • Coriander leaves roots removed, washed5 stems
    • Water for grinding30 ml

    Drop 1sautéd in the jar

    • Refined oil 2 tbsp
    • Cashew paste from aboveall of it
    • Capsicum diced20 g

    Drop 2simmered ~10 min

    • Paneer cut in cubes200 g
    • Curd 50 g
    • Cream 50 g
    • Water 50 ml
    • Salt ¾ tsp
    • Black pepper powdered¼ tsp

    To serve

    • Coriander leaves fine-chopped2 stems

    Steps

    1. Prep (you, ~10 min). Soak 20 cashews in 100 g hot water. While they soften, peel and halve the onions, peel the garlic, pull the stem off the green chilli, wash the coriander, dice 20 g capsicum and cut 200 g paneer into cubes.
    2. Paste (you, ~3 min, in your mixer). Drain the cashews and grind them with the onions, garlic, green chilli, 5 coriander stems and 30 ml water into a smooth paste.
    3. Drop 1 (you, 30 s). Put the oil, all of the paste and the diced capsicum into the jar. Keep the crown off the lid.
    4. upliance, 5 min. It sautés the paste, stirring the whole time, till it smells cooked and no longer raw.
    5. Drop 2 (you, ~1 min). Add the paneer, curd, cream, 50 ml water, salt and black pepper.
    6. upliance, ~10 min. It mixes everything in, then simmers the korma with the crown off, stirring every couple of minutes, till thick and creamy. This is your free time: about 10 minutes.
    7. Serve (you, 1 min). Spoon into a bowl, top with chopped coriander and serve hot with naan or rice.
    More recipesCooked 400+ times on upliance