Delicious Indian vegetarian dish made with paneer (cottage cheese) and a creamy sauce.
Paneer korma is a popular Indian dish on the restaurant menus and can also be easily made at home with simple ingredients.
It is a part of the Mughal cuisine, which originated in the medieval period in the Indian subcontinent.
This simple and tasty paneer korma is a vegetarian Indian dish that consists of paneer (cottage cheese) cooked in a creamy and aromatic sauce.
The sauce is made with yogurt, besan and spices. It is a mild and slightly sweet curry that can be served with rice varieties or breads.
PANEER KORMA RECIPE
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minutesThis simple and tasty paneer korma is a vegetarian Indian dish that consists of paneer (cottage cheese) cooked in a creamy and aromatic sauce. The sauce is made with yogurt, besan and spices. It is a mild and slightly sweet curry that can be served with rice varieties or breads.
Ingredients
400 grams of paneer cubes
4 tablespoons of ghee (clarified butter or vegetable oil)
1 big onion, thinly sliced
2 small tomatoes, pureed
2 to 4 green chilies, split (depending on your spice level)
2 teaspoons of ginger-garlic paste
½ teaspoon of turmeric powder
2 teaspoons of Kashmiri red chili powder
1 tablespoon of coriander powder
¼ teaspoon of black pepper powder
½ teaspoon of garam masala powder
½ cup (measured in a 250 ml cup) of well-beaten yogurt
2 tablespoons of besan (gram flour, chickpea flour)
1 and a ½ cup of water measured in a 250 ml cup
1 teaspoon of sugar, brown sugar or jaggery powder
Salt to taste
2 tablespoons of finely-chopped fresh coriander leaves
Whole spices
8 to 10 green cardamom pods
4 cloves
1 teaspoon of cumin seeds
½ teaspoon of fennel seeds
3 to 4 star anises
Directions
- Heat 2 tablespoons of ghee in a thick-bottomed pan over a medium heat.
- Add the paneer cubes and fry them for 10 minutes or until all the sides are light golden.
- Remove the paneer cubes and keep them covered.
- Heat the remaining ghee in a thick bottomed vessel over a medium temperature.
- Add the whole spices and stir – fry for one minute.
- Add the onion slices and sauté for 10 minutes or until the onion pieces become light golden brown.
- Add the tomato puree and sauté for 2 minutes
- Add the split green chilies and sauté for one minute.
- Add the ginger-garlic paste and sauté until the raw smell is completely gone.
- Reduce the temperature of the stove to low.
- Add the turmeric powder, Kashmiri red chili powder, coriander powder and the pepper powder and
- sauté for 2 minutes.
- Mix together the besan and the yogurt and add into the onion mixture.
- Mix well.
- Add the water and mix well.
- Increase the temperature of the stove to medium.
- When it starts boiling, cover the vessel and cook for 5 minutes over a low heat, stirring occasionally.
- Add salt and mix, cook for another 2 minutes keeping the lid open.
- Add sugar, brown sugar or jaggery powder and mix.
- Cook for one more minute, keeping the lid open.
- Add the fried paneer.
- If the gravy is too thick, add some warm water.
- Cover and cook for another 5 minutes on a low heat, occasionally stirring it gently.
- Add the garam masala powder and mix. Cook for one more minute,
- keeping the lid open.
- Add the coriander leaves.
- Switch off and serve.
Note
- Can be served with rice varieties, chapati, roti etc..
- Can be served to 4 people.
