How to Make Delicious Paneer Korma?

Abhijit Author

By Abhijit

Last Updated Mar 18, 2022

Saved in Veg, veg curry0 Comments


Jump to Recipe
How To Make Delicious Paneer Korma

How to make delicious paneer korma

Korma or qorma is a popular dish that originated in India, containing meat or vegetables braised with curd, cashew paste, and spices to produce thick gravy or sauce. The technique incorporates many different styles of korma. The taste of a korma is based on a mixture of spices, like cardamom, cinnamon, and coriander combined with curd incorporated slowly and carefully with the meat or paneer or any other vegetables. Korma curry is not only super delicious, but also a thing of beauty for its super versatility, as you can make anything like mutton korma, chicken korma, prawn korma or any vegetable korma including paneer korma, jackfruit korma, and it can be served with any kind of rice, roti or bread. Korma is a mild, creamy gravy or curry that is spiced not for heat but for flavor.

Paneer korma is a famous and popular dish of India having a rich and succulent taste that you will enjoy galloping. It can be enjoyed with rotis, parathas, or rice. In this recipe, fried and crunchy paneer cubes are dropped in thick sauce or gravy, mixed in spices and tomato-cashew paste, this is how to make delicious paneer korma.

How To Make Delicious Paneer Korma

How To Make Delicious Paneer Korma?

yummyfoodanddiet.com By Abhijit
Korma or qorma is a populardish originated in India, containing of meat or vegetables braised withcurd, cashew paste and spices to produce thick gravy or sauce. In this recipe, fried andcrunchy paneer cubes are dropped in thick sauce or gravy, mixed in spices and tomato-cashewpaste, this is Howto make delicious paneer korma.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories

Equipment

  • 1 blender
  • 1 kadaior a fry pan
  • 1 Gas Stove
  • 1 Spatula

Ingredients
  

  • 200 gm Paneer Cubes
  • 50 gm Cashew Nuts
  • 4 tbsp Cooking oil
  • 2 Cardamom
  • 1 inch Cinnamon
  • 2 pc Chopped Onion
  • cloves
  • bay leaf
  • 2 tbsp Ginger Garlic Paste
  • 2 pc tomato
  • salt
  • 4 tbsp curd
  • 1/2 tbsp Red Chili Powder
  • 1 tbsp cumin
  • 1 tbsp coriander Powder
  • Chopped coriander leaves

Instructions
 

  • Take a tawa or wok, put jeera or cumin, bay leafand cardamom, cinnamon and cashews, heat the wok and roast for 2-3 minutes andallow them to cool in room temperature. put it in a blender and grind it.Keepaside.
  • Next, add 2 tbsp oil, heat it, then add gratedonion in the same wok and fry it till it turns golden brown and allow it tocool room temperature, keep aside. Blend it with tomao and make a smooth paste.
     
  • In the same wok put the paneer cubes to fry little,only for two to three minute and keep aside. Idea is to remove the raw smell ofthe paneer .
     
  • Take a kadai or a fry pan, add oil and heat it,then add ginger-garlic paste, stir it for two minutes then, again the onion-tomatopaste, stir it for 3-4 minutes.
  • Now you can add the curd and mix it properly,stir it continuously for 3-4 minutes.
  • Now this is the time to add the cashews andother spices powder , red chili powder, coriander powderand salt. Again cook itfor 2 minutes then drop the fried paneer cubes, stir it for a minute and coverthe lid, allow it to cook for 3-4 minutes.
  • Open the lid, see the consistency of the kormagravy, throw some coriander leaves and turn off the gas knob.
  • Take it out from the oven, transfer it toserving plate and serve with rice, paratha or roti.

Main Equipment

Gas stove

A Kadai or a frying pan

A pressure cooker

A blender

Spatula

Ingredients of paneer korma

  • Paneer Cubes-200gm(Indian cottage cheese)
  • Handful of Cashew Nuts
  • Oil For Cooking-2 tbsp
  • Water As Required
  • 1 tbsp coriander Seeds
  • Cardamom-2 black
  • Cinnamon-1 inch
  • Cloves-3-4
  • Bay Leaf-2
  • Chopped Onion-2
  • Salt- As Per Taste
  • Tomato-2
  • Curd-2 Tbsp
  • Ginger Garlic Paste-2Tbsp
  • Red Chili Powder-1/2 tbsp
  • Cumin -1 tbsp
  • Coriander Powder-1 tbsp
  • Chopped coriander leaves for garnishing

Instructions step by step

Take a Tawa or wok, put jeera or cumin, bay leaf and cardamom, cinnamon, and cashews, heat the wok and roast for 2-3 minutes, and allow them to cool at room temperature. put it in a blender and grind it. Keep aside.

Paneer Korma step1

Next, add 2 tbsp oil, heat it, then add grated onion in the same wok and fry it till it turns golden brown and allow it to cool to room temperature, keep aside. Blend it with tomato and make a smooth paste.

Paneer Korma step2
Paneer Korma step3

In the same wok put the paneer cubes to fry a little, only for two to three minutes, and keep aside. The idea is to remove the raw smell of the paneer.

Paneer Korma step4

Take a kadhai or a frying pan, add oil, and heat it, then add ginger-garlic paste, stir it for two minutes then, again the onion-tomato paste, stir it for 3-4 minutes.

Paneer Korma step5

     Now you can add the curd and mix it properly, stirring it continuously for 3-4 minutes.

Paneer Korma step6

Now, this is the time to add the cashews and other spices powder, red chili powder, coriander powder, and salt. Again cook it for 2 minutes then drop the fried paneer cubes, stir it for a minute and cover the lid, allow it to cook for 3-4 minutes.

Paneer Korma step7
Paneer Korma step8
Paneer Korma step9

Open the lid, see the consistency of the korma gravy, throw some coriander leaves and turn off the gas knob.

Paneer Korma step10

Take it out from the oven, transfer it to a serving plate and serve with rice, paratha, or roti.

Paneer Korma step11

You May Also Like

0 Comments on How to Make Delicious Paneer Korma?

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}