Paneer Katli with Green Tomato Korma
Delicate layers of thinly sliced paneer are brushed with a spiced malai marinade and a rich nut mixture of roasted cashews and pistachios, then gently baked and pressed to form a mosaic of texture and flavor.
Ingredients
For the Malai Marinade:
- 2 cups yogurt
- 1/2 cup heavy cream
- 2 tbsp ginger chopped
- 2 green chili
- 1 bunch cilantro stems
- 1/3 cup cashew
- 1 tsp Garam Masala
- 1 tsp black salt
- 1 tbsp salt
- 1 tsp white pepper
- 1 tsp cardamom powder
For the Nut Mixture:
- 1 cup roasted cashew
- 1 cup roasted pistachio
- 1/2 cup malai marinade*
- 1 tbsp ginger (chopped)
- 1 tsp green chili (chopped)
- 1 tsp cilantro stem (chopped)
For the Paneer Katli:
- 2 lbs nanak paneer
- butter or cooking spray for greasing
- prepared malai marinade
- prepared nut mixture
For the Green Tomato Korma
- 1 tbsp oil
- 1 pod cardamom
- 2 cloves
- 1 bay leaf
- 1/2 cup butter
- 2 lbs green tomatoes roughly chopped
- 1/4 cup heavy cream
- 2 tbsp ginger-garlic paste
- 2 green chili
- 1 bunch coriander stems
- 1/2 cup cashew
- 1 tbsp salt
Instructions
For the Malai Marinade:
- In a blender, combine ginger, green chilies, cilantro stems, cashews, and heavy cream. Blend until smooth.
- Transfer the mixture to a bowl and whisk in the yogurt along with the remaining spices.
- Taste and adjust seasoning as needed. Store in an airtight container until ready to use.
For the Nut Mixture:
- Preheat the oven to 350°F/ 175°C. Roast the nuts for about 15 minutes, or until golden and fragrant. Let cool completely.
- Once cooled, pulse the roasted nuts in a food processor until they form a coarse powder.
- In a bowl, mix the ground nuts with malai marinade, ginger, green chili, and cilantro stems. Stir to combine and adjust seasoning to taste.
For the Paneer Katli:
- Thinly slice Nanak Paneer to a thickness of 2.5 mm (0.10 inch).
- Lightly grease a medium-sized tray with butter or cooking spray and line with parchment paper.
- Begin assembling the katli by spreading a thin layer of malai marinade on the parchment, followed by a layer of sliced paneer, then a thin layer of the nut mixture. Use a spatula to smooth each layer evenly.
- Repeat the layering process 4 times, or until the tray is nearly full.
- Bake at 375°F/ 175°C for 8 minutes.
- Immediately after removing from the oven, press the tray with another tray and place a heavy weight on top.
- Allow to cool completely. Trim the edges and cut into 2-inch (5 cm) strips, then into diamond shapes.
For the Green Tomato Korma:
- In a heavy-bottomed pan, heat butter and oil over medium heat. Add cardamom, cloves, and bay leaf; toast lightly until fragrant.
- Stir in ginger-garlic paste and cook for 5-7 minutes, or until the raw aroma fades.
- Add green tomatoes, cashews, green chilies, coriander stems, and salt. Sauté until the tomatoes become translucent.
- Add a splash of water, cover with a lid, and simmer for 20 minutes, or until the tomatoes and cashews have softened.
- Remove from heat and let cool. Discard the bay leaf.
- Blend the mixture into a smooth puree, adding water as needed for a sauce-like consistency.
- In a clean pan, heat a teaspoon of butter. Add the blended korma sauce and finish with cream. Adjust seasoning to taste.
To Finish:
- Reheat the paneer katli in a 375°F/ 175°C oven for 3-4 minutes.
- Warm the green tomato korma in a saucepan.
- Spoon the korma into a deep plate or bowl. Arrange the warm paneer on top.
- Garnish with edible silver leaf.
Notes
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