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Paneer Korma Recipe

Time and servings

Nutrition

Per servings.

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About

A simple and easy North Indian creamy gravy curry recipe made with a blend of spices with additional toppings of Cashew and almond goodness. Paneer Korma, known as Shahi Paneer kurma, is a Mughlai Cuisine adaptation of Chicken Korma curry. It is prepared mainly during the festival seasons or for auspicious occasions. It goes very well with the different types of flatbreads like naan and roti, but not limited to it. However, it can also be a best side dish to different types of rice for lunch and dinner. There are many different types of Paneer Korma recipes across India. The major difference is the South vs. North Indian version. In South India, the recipe is prepared with a combination of spices and herbs, with coconut as its base. Whereas in North India, the gravy base is prepared using tomato and onion. In addition, it is also made with a combination of dry fruits to make it more creamy and rich.

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Ingredients

  • ¼ cup oil
  • 20 cubes paneer
  • 2 onion (sliced)
  • 2 tomato (sliced)
  • 3 tbsp curd
  • 3 tbsp cashew
  • 2 tbsp ghee
  • 1 tsp cumin
  • ½ inch cinnamon
  • 4 cloves
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 2 cup hot water
  • 1 tsp salt

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Instructions

  1. Firstly, in a kadai heat ¼ cup oil and roast 20 cubes paneer.
  2. Once the paneer turns golden brown, keep it aside.
  3. In the same oil fry 2 onions until it turns golden brown.
  4. Cool completely, and transfer to the mixer jar.
  5. Add 2 tomatoes, 3 tbsp curd, 3 tbsp cashew, and grind to a smooth paste. Keep aside.
  6. In a large kadai heat, 2 tbsp ghee. Add 1 tsp cumin, ½ inch cinnamon, 4 cloves and saute on low flame till the spices turn aromatic.
  7. Also add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, and saute till spices turn aromatic. Do not burn the spices.
  8. Further, add in prepared masala paste and cook well.
  9. Cook until the masala paste is cooked well separating the oil.
  10. Add 2 cup hot water, 1 tsp salt and mix well adjusting the consistency.
  11. Boil for 5 minutes or until the oil separates.
  12. Add in fried paneer and cook on low flame.
  13. Finally, enjoy Paneer Korma Recipe with hot steamed rice or roti.

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Step-by-step

1
Firstly, in a kadai heat ¼ cup oil and roast 20 cubes paneer.
2
Once the paneer turns golden brown, keep it aside.
3
In the same oil fry 2 onions until it turns golden brown.
4
Cool completely, and transfer to the mixer jar.
5
Add 2 tomatoes, 3 tbsp curd, 3 tbsp cashew, and grind to a smooth paste. Keep aside.
6
In a large kadai heat, 2 tbsp ghee. Add 1 tsp cumin, ½ inch cinnamon, 4 cloves and saute on low flame till the spices turn aromatic.
7
Also add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, and saute till spices turn aromatic. Do not burn the spices.
8
Further, add in prepared masala paste and cook well.
9
Cook until the masala paste is cooked well separating the oil.
10
Add 2 cup hot water, 1 tsp salt and mix well adjusting the consistency.
11
Boil for 5 minutes or until the oil separates. Add in fried paneer and cook on low flame.
12
Finally, enjoy Paneer Korma Recipe with hot steamed rice or roti.Paneer Korma Recipe

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Video

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Notes

  • Firstly, make sure to grind the masala paste to a silky smooth texture.
  • Also, you can add grated paneer to the gravy to make the curry rich and tasty.
  • Additionally, adding cashews gives thickness to the gravy.
  • Finally, Paneer Korma Recipe tastes great when made less spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-korma-recipe-shahi-paneer-kurma-2/