Paneer Katli with Green Tomato Korma
This refined take on Paneer Katli was shared with Chef’s Pencil by our Chef of the Week, Sujan Sarkar of Indienne, Chicago.
Delicate slices of paneer are layered with a fragrant malai marinade and a toasted nut mixture, then gently baked and pressed to create a structured yet melt-in-your-mouth composition. It’s paired with a lush, green tomato korma—silky and spiced with ginger, cardamom, and coriander stems—that brings brightness and depth to the dish. Elegant, expressive, and deeply rooted in Indian flavors, this dish exemplifies Chef Sarkar’s progressive approach to modern Indian fine dining.
Enjoy!
Paneer Katli with Green Tomato Korma
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
Photo Credit Neil John Burger
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