Paneer pista korma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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Ingredients

  • 1 kg paneer
  • 125 gm - shelled pista/pistachio
  • 5 cloves of garlic, chopped
  • 1 inch piece ginger, chopped
  • 1 large onion, finely chopped
  • 1 large tomato, chopped
  • 6-7 green chillies
  • 1/2 cup - cream
  • 1/4 cup - yoghurt
  • 1/2 cup - vegetable stock
  • 1 tsp fennel seeds (saunf)
  • 2 bay leaves
  • A pinch of turmeric
  • 1/2 tsp - pepper powder
  • 1/2 tsp - garam masala powder
  • 3 tbsp - chopped coriander leaves
  • 1 tbsp - chopped mint leaves
  • Ghee
  • Salt to taste

How to Make Paneer pista korma

  • Boil the pista in water for 8 mins, drain and set aside to cool.
  • Rub off the skin from the pista.
  • Grind the pista with the green chillies.
  • Add the cream and blend mixture to a paste in a blender.
  • Beat the yoghurt and keep aside.
  • Cut paneer into 4 x 4 cm squares, 5 mm thick. Keep aside.
  • Heat the ghee in a non-stick wok and fry onions until light brown in colour.
  • Add the ginger, garlic, turmeric, garam masala, pepper, fennel seeds, bay leaves and fry for 2-3 mins.
  • Add the pista mixture and fry for 2-3 mins.
  • Add the paneer gently and saute for 6-7 mins on low heat.
  • Add beaten yogurt, tomato, salt to taste and the vegetable stock.
  • Mix well and cook for 5-7 mins.
  • Serve sprinkled with chopped coriander and mint leaves.

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