Paneer Korma

Recipe by
Total Time:
45-60 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 3/4 cup - Paneer
  • 1 - medium sized onion
  • 1 - medium sized tomato
  • Turmeric powder a generous pinch
  • 1 tsp - Red chilli powder
  • 1/2 tsp - Garam masala| 1.5 tbsp - Fresh cream
  • 1 tbsp - Coriander leaves
  • Salt to taste
  • To temper:
  • 3 tsp - Oil
  • 1/4 inch piece - Cinnamon
  • 2 - Cloves
  • 1 - small bay leaf
  • 1 tsp - Maze
  • To grind to a paste:
  • 1/2 cup - Fresh grated coconut
  • 8 - Cashews
  • 1/2 tsp - Poppy seeds
  • 1 tsp - Fennel seeds
  • 2 Green chillies
  • 1/4 inch piece - Ginger
  • 5 - Garlic pods

How to Make Paneer Korma

  • Grind the ingredients listed under 'to grind' to a fine paste. Set aside.
  • Toast the paneer in ghee/oil till golden brown and set aside.
  • In a pan, heat oil. Add the ingredients listed under 'to temper'.
  • Then add onions. Saute till golden brown.
  • Then add tomato. Saute till mushy and raw smell leaves.
  • Add the coconut paste, add 1 cup of water, turmeric, red chilli powder and garam masala powder and allow it to boil for 5-10 mins or until oil separates.
  • Add cream and cook for 2 mins.
  • Add toasted paneer, give a quick stir, sprinkle coriander leaves and serve.
  • Recipe courtesy: Sharmi's Passions

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