Paneer Korma Recipe
Very Easy and Very Delicious
Paneer Korma Recipe is vibrant and spicy gravy
Ingredients
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2 tbsp Almonds
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1/4 Cup Desiccated coconut
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1 tsp White Poppy Seeds
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1/2 tsp Cumin seed
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2 tbsp Ghee
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1/4 tsp Cinnamon Powder
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1 tsp Chili Powder
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1 tsp Garam Masala Powder
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1 tsp Turmeric
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1 Small Bay Leaf
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1/4 tsp Black Pepper Powder
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2 tsp Coriander Powder
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2 Green Cardamoms
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2 OnionRoughly chopped
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2 TomatoesPureed
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1 tsp GingerChopped
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5 tbsp Yogurt
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1 tsp Garlic PasteChopped
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250 grams Paneer/Cottage Cheese
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2 tbsp Fresh Cream
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As per taste Salt
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Coriander LeavesFor garnishing
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2 pinches Saffron powder
Directions
What is Paneer Korma Recipe and how to make Paneer Korma?
Paneer Korma Recipe is a vibrant and spicy gravy made from curd, coconut, and seeds or nuts. It is a north Indian dish of Mughal cuisine which is very easy to prepare and makes a classic dinner paneer recipe. It can be paired with any flatbread or a variety of rice preparations. It has a faintly sweet taste with a slight touch of sourness.
Special Tips to make Paneer Korma
- Make sure that yogurt that is going to use in the curry is not sour otherwise it will make the curry sour.
- If poppy seeds are not available, you can replace them with watermelon seeds, or you can add more cashew nuts. Poppy seeds are usually used for making the gravy thick and more creamy.
- You can add ¼ tsp of honey to make it taste sweet, but that is entirely optional.
Take a hot pan and toast almonds, poppy seeds for a minute thoroughly until they become aromatic. Let it cool down for some time and then transfer it to a grinder jar. Add coconut, roughly chopped onion, ginger and garlic along with it and blend until a smooth paste. And keep it aside.
In the same add, heat some oil and add all the spices - bay leaf, cumin seeds, Turmeric powder, chili powder, coriander powder, Cinnamon, Cardamom, and Black Pepper. Once these spices get fragrant, add onion almond paste and mix it well. Add ginger-garlic paste to it and stir it thoroughly.
Cook this mixture till the onions turn golden and then add tomato puree in it. Cook it on medium flame. Once the oil starts leaving on the edges, add yogurt and stir it well.
Add one cup of water and stir the gravy well to get the right consistency. Add salt to taste in it.
Put this gravy on a gentle simmer for 5-7 minutes and add cubed paneer in it. Gently mix it. Add cream in the mixture and stir it well on low flame. Once the gravy comes on the boil, stir it well and turn off the gas stove.
Garnish it with coriander leaves and saffron powder and serve hot with rice or naan.
Ingredients
| 2 tbsp Almonds | |
| 1/4 Cup Desiccated coconut | |
| 1 tsp White Poppy Seeds | |
| 1/2 tsp Cumin seed | |
| 2 tbsp Ghee | |
| 1/4 tsp Cinnamon Powder | |
| 1 tsp Chili Powder | |
| 1 tsp Garam Masala Powder | |
| 1 tsp Turmeric | |
| 1 Small Bay Leaf | |
| 1/4 tsp Black Pepper Powder | |
| 2 tsp Coriander Powder | |
| 2 Green Cardamoms | |
| 2 Onion | |
| 2 Tomatoes | |
| 1 tsp Ginger | |
| 5 tbsp Yogurt | |
| 1 tsp Garlic Paste | |
| 250 grams Paneer/Cottage Cheese | |
| 2 tbsp Fresh Cream | |
| As per taste Salt | |
| Coriander Leaves | |
| 2 pinches Saffron powder |
