Paneer Korma Recipe

  • January 30, 2019
  • By Admin: admin
  • Comment: 0

Looking for simple, delicious and satisfying vegetarian recipe? Well, don’t you think you are asking for everything all in one dish? Don’t worry! We have it here for you just as you said to pamper your senses with this delicately delicious dish. Not to forget, its main ingredient is highly nutritious? So, that’s an icing on the cake just for you. Yes, you’ve read it right! Paneer, called as cottage cheese is an excellent source of calcium, vitamin D and rich source of protein, vitamin B complex and minerals which is proved to be beneficial in several ways for your body. So, are you ready to reap the full benefits of Paneer with this utterly butterly delicious Indian Paneer Korma recipe? Believe me, preparing such an amazing dish for your family, kids, friends or relatives in dinner could be the most captivating things you would ever do to pamper your loved ones.

Paneer Korma
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This north Indian dish can be enjoyed with any of the Indian breads or rice preparations. So, let's have a look how to cook this wonderful Indian paneer korma recipe.

Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Korma, Paneer, Paneer Korma
Servings: 2 People
  • 1 Cup Paneer (Cottage Cheese) cubed into 1 ½ -inch pieces
  • 1 Medium Onion finely chopped or grated
  • ½ Cup curd (Yogurt) (not sour)
  • ¼ Cup fresh or dry grated coconut (optional)
  • ½ tbsp Ginger Grated
  • 1 Green Chilli Seeded and Chopped
  • 7-8 Cashew Nuts
  • 1 tbsp Poppy Seeds (khus khus)
  • 1 Bay Leaf
  • 1 Green Cardamom
  • 2-3 Black Peppercorns
  • ½ tbsp Omjeegaichhap Red Chilli Powder
  • ¼ tbsp Omjeegaichhap Turmeric Powder
  • 1 tbsp Sugar
  • 1 ½ tbsp Cooking Oil Omjeegaichhap Kachi Ghani
  • 2 tbsp Coriander Leaves chopped
  • Omjeegaichhap Salt to taste
  • ¾ cup water
  1. In a small jar of the grinder, add yogurt, ginger, green chili, cashew nuts, and poppy seeds.

  2. Grind them to make a thick paste and transfer it to a bowl.

  3. Heat 1 tablespoon oil in a non-stick pan and once the oil is hot, add paneer cubes to shallow fry them until light brown. Remove them to a plate when done.

  4. Heat remaining ½ tablespoon oil in the same pan on medium flame. Add bay leaf, green cardamom and black peppercorns; stir them for 10-20 seconds. Add chopped onion and saute until light brown.

  5. Add Omjeegaichhap Red Chilli Powder, Omjeegaichhap turmeric powder, Omjeegaichhap coriander powder and mix well.

  6. Now add yogurt-cashew-coconut paste, sugar and salt to it.

  7. Stir well and cook for a few minutes. Add ¾ cup water and cook for not more than 3-4 minutes. Keep stirring in between to prevent sticking.

  8. Add paneer cubes and cook until the gravy turns thick. Turn off the flame and transfer curry to a serving dish. Adorn with coriander leaves and serve hot with chapatti or rice.

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