Paneer Korma Recipe | Restaurant Style Paneer Korma Recipe

PANEER KORMA RECIPE |

STARTUP COOKING

Paneer korma is a Mughlai style paneer dish where paneer cubes are cooked in a rich onion based curry. If you are bored of regular paneer recipes, then here is a creamy, rich and flavorful of paneer . This curry has a thick gravy made of cashews, yogurt along with a melange of whole spices.

Paneer is an essential part of Indian cuisine and it is loved by all. If you are a vegetarian, this recipe is must to try, I am sure everyone will lick their fingers after eating this yummy curry. The Aroma of this dish comes from the goodness of saffron strands.

This Mughlai style paneer korma recipe tastes great with chapathi, roti, naan or parathas. Follow my step by step photo recipe to prepare Paneer Korma. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Try my other paneer recipes

RECIPE FOR PANEER KORMA

Coarse : Lunch / Dinner

Cuisine : North Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 25 min

Total Time : 35 min

INGREDIENTS

to roast and grind

4 cloves

1 inch cinnamon stick

6 black pepper corn

3 green cardamom

1 black cardamom

12 cashews

1/2 cup fried onion

for korma

3 tbsp ghee

3 tbsp oil

350 g paneer cubes (~ 1.5 cup )

1.5 tbsp ginger garlic paste

2 green chilli – finely chopped

1 cup curd / yogurt

1/2 tsp turmeric powder

2 tsp kashmiri red chilli powder

1 tbsp coriander powder

1/2 tsp cumin powder

salt to taste

1/8 tsp saffron strands

– check more paneer recipes

– more gravy recipes for chapathi/roti/naan

PROCEDURE

dry roast cloves, cinnamon stick, green cardamom, black cardamom, cashews and black pepper corn in low medium flame for 2-3 minutes

add in to the mixer grinder along with fried onion and grind to a smooth paste with little water and set aside

for paneer curry, heat oil and ghee in a pan

add finely chopped green chilli and ginger garlic paste

saute well for few minutes until the raw smell goes

add ground masala paste and cook for 3 minutes in low medium flame

add yogurt / curd, turmeric powder, kashmiri red chilli powder, cumin powder and salt

mix well and cook for 5 minutes until the oil starts to separate

once the oil starts to separate, add paneer cubes and saffron soaked water

mix well

cover and cook in low medium flame for 5 minutes, the oil and ghee starts to float on top of the curry

if the curry is too thick, add another 1/2 cup water and cook for another 5 minutes

garnish with freshly chopped coriander leaves

serve hot with chapathi, naan, fried rice, etc.,

NOTES

fry the paneer cubes in a tsp of ghee, before adding into the curry, personally i dont like it
for more creamy curry, add fresh cream and mix well before garnishing
if you dont have cashews replace with blanched almonds
adjust green chillies as per your taste

more gravy recipes for chapathi