Paneer Katli with Green Tomato Korma. Credit: Neil John Burger
FOR THE MALAI MARINADE
Yogurt: 2 cups
Heavy cream: 1/2 cup
Ginger: 2 tbsp (chopped)
Green chilies: 2
Cilantro stems: 1 bunch
Cashews: 1/3 cup
Garam masala: 1 tsp
Black salt: 1 tsp
Salt: 1 tbsp
White pepper: 1 tsp
Cardamom powder: 1 tsp
FOR THE NUT MIXTURE
Roasted cashews: 1 cup
Roasted pistachios: 1 cup
Malai marinade: 1/2 cup
Ginger: 1 tbsp (chopped)
Green chili: 1 tsp (chopped)
Cilantro stems: 1 tsp (chopped)
FOR THE PANEER KATLI
Nanak paneer: 2 lbs
Butter or cooking spray: for greasing
Prepared malai marinade
Prepared nut mixture
FOR THE GREEN TOMATO KORMA
Oil: 1 tbsp
Cardamom: 1 pod
Cloves: 2
Bay leaf: 1
Butter: 1/2 cup
Green tomatoes: 2 lbs (roughly chopped)
Heavy cream: 1/4 cup
Ginger-garlic paste: 2 tbsp
Green chilies: 2
Coriander stems: 1 bunch
Cashews: 1/2 cup
Salt: 1 tbsp
- 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.
- Preheat the oven to 350°F.
- 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.
- Thinly slice the paneer to a thickness of 2.5 mm.
- Lightly grease a medium-sized tray with butter or cooking spray and line with parchment paper.
- Spread a thin layer of malai marinade on the parchment, followed by a layer of sliced paneer, then a thin layer of the nut mixture.
- Smooth each layer evenly with a spatula.
- Repeat the layering process four times or until the tray is nearly full.
- Bake at 375°F 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 strips, then into diamond shapes.
- 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 purée, 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.
- Reheat the paneer katli in a 375°F 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.
