paneer korma

Paneer Korma is a Mughlai style Paneer dish where paneer cubes are cooked in a rich onion based gravy. This Indian curry is rich and creamy and goes well with breads. Here is how to make Paneer Shahi Korma recipe.

Paneer Korma Recipe

Clove

Cinnamon

Black Peppercorns

Green cardamom

Black cardamom

10-12 Cashew Nuts

Browned Onion

300 g Paneer

tbsp Ghee

tbsp Vegetable Oil

tsp Ginger Garlic Green Chilli Paste

Yogurt (Whisked with 1 tsp maida)

tbsp Coriander Powder

tsp Kashmiri Red Chilli Powder

tsp Turmeric Powder

tsp Cumin Powder

Salt

10-12 strands Saffron (Soaked in 2 tbsp water)

Kewra Essence

Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant.

Add them in a blender along with fried onion and add  1/4 cup water to make a smooth paste.

To roast and grind to a paste

Heat oil and ghee in a pan.

Add panner cubes and fry until they are browned.

Remove the cubes from the pan and keep aside.

Add the masala paste and ginger garlic green chili paste in the same pan and fry for 3-4 minutes on medium heat.

Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder, salt and 1/2 cup of water and fry for 3-4 minutes.

Add saffron soaked in water and kewra essence and mix well.

Add the fried paneer cubes and mix well.

Now add some water if the curry is too thick and cook for some more time.

Garnish with fresh coriander and serve hot.

For the curry

Indian cottage cheese known cooked in a onion tomato based gravy along with poppy seeds and coconut paste. Mildly spiced gravy that can be served with rice based dishes or Indian breads like roti , naan and phulka

Paneer Korma | Paneer Kurma

paneer

onions (fine chopped (1 large))

tomatoes (chopped (2 medium))

turmeric

ginger garlic paste

garam masala

coriander powder

red chili powder

mint leaves (fine chopped or 2 tablespoons coriander leaves)

bay leaf

cumin seeds (or shahi jeera)

green cardamoms

star anise

cinnamon piece

cloves

water

cashew nuts

coconut

Skip this step if you want to use coconut milk in the recipe. Add cashews or poppy seeds to a grinder jar and make a fine powder first. Add fresh coconut  and repeat grinding. Pour 6 to 8 tbsps water to make a smooth paste. If required add a little more water.

Heat a pan with oil on a medium heat. Once the oil is slightly hot, add whole spices - bay leaf, star anise, cumin, cloves, cinnamon and cardamoms.

When the spices begin to sizzle, add ginger garlic paste and fry till it turns slightly aromatic for about 60 seconds. Do not over fry, it can make the gravy bitter.

Add onions, sprinkle salt and fry till they turn transparent or golden.

Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If required splash a bit of water and cook covered until the tomatoes turn mushy.

Next add red chili powder, garam masala, coriander powder and mint leaves or coriander leaves. Carefully saute for two to three minutes without burning.

Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally. It must begin to release a nice aroma of coconut and poppy seeds. [If using coconut milk stir it together with ¾ cup water]

Pour water (or diluted coconut milk) and mix well. Bring this to a boil and reduce the heat, cook till the gravy thickens &amp; you see specks of oil floating on the korma. Keep stirring occasionally.

Once the curry reaches a desired thick consistency, add paneer and gently stir.

Turn off the heat. Let paneer korma rest for a while so it absorbs the flavors. Serve with rice, roti or naan.

Stovetop Paneer Korma

Perform all the steps following the instant pot saute mode, except for adding the coconut paste or coconut milk. Reserve this for adding later. Also you will use only 1 cup water for cooking the gravy.

Pressure cook for 5 mins and wait for 2 mins. Release the pressure manually.

Stir in the ½ to ¾ coconut milk or the coconut paste. If you think your korma is too thick, pour little boiling water. Taste test and add more garam masala and salt if required.

Let cook on saute mode until aromatic and thick for 3 mins.

Turn off the IP and add paneer. Cover paneer korma with a lose lid and serve after 10 mins. Garnish with coriander leaves.

Instant pot Paneer korma

Top 2 paneer korma recipes from across the web

The most viewed paneer korma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paneer Korma Recipe

Paneer Korma | Paneer Kurma

Top 2 paneer korma recipes from across the web

The most viewed paneer korma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paneer Korma Recipe

Paneer Korma | Paneer Kurma

The most viewed paneer korma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine