Korma means to braise meat in ghee or oil. There are many kinds of Korma curries in India, and all of them involve using nuts (either almonds, or pistachios, or cashews). My Korma curry using Rupen's Korma Sauce is a moonlight colored coconut, cream, and almond sauce. This curry is mild, and I use the most popular Indian fresh cheese 'Paneer' that is available at an Indian store, and sometimes at high-end grocery stores.
Serves: 4
Ingredients
3 Tablespoons ghee or unsalted butter
8 oz Paneer cheese, chopped in 1-inch cubes
1 cup frozen green peas, thawed
1 bottle Rupen's Korma sauce
Instructions
In a medium-sized sauce pot over medium heat, melt ghee or butter.
Add paneer, and saute on 2 sides until golden brown. This should take about 7 minutes, 3 minutes or so on each side, and then they will flip to cook the other side.
Add green peas and Korma sauce. Mix. Cover and cook for 10 minutes. Serve.
Leave a comment