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Paneer Korma

 

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paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with 44 amazing images.

shahi paneer kurma is a Mughlai-style paneer dish where paneer cubes are cooked in rich creamy gravy. Learn how to make paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma

Mughlai style paneer korma is a rich and creamy Indian dish that features succulent cubes of paneer (Indian cottage cheese) cooked in a fragrant and flavorful korma gravy. The korma sauce, made with a blend of ground cashews, fried onions, creamy yoghurt and spices like cardamom, cloves, and cinnamon, offers a delightful balance of sweet, savory, and slightly spicy flavors.

The creamy texture of the paneer and the aromatic korma sauce make this dish a popular choice for vegetarians. paneer kurma is an indulgent curry suitable for festivals or special occasions.

This shahi paneer kurma is rich and creamy and goes well with Indian bread. Serve it with naan, tandoori roti or lachha paratha for a hearty meal.

pro tips to make paneer korma: 1. Use malai paneer for the best flavor and texture. 2. Do not over fry the paneer pieces or else they will become rubbery in taste. 3. You can add fresh cream to the sabzi for a richer flavour and taste.

Enjoy paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | with detailed step by step photos.

Paneer Korma recipe - How to make Paneer Korma

Tags

North Indian Vegetarian FoodPunjabi Paneer RecipesSabzis with GraviesTraditional Indian SabzisIndian PartyKadai VegBirthday Party Main Dishes

Preparation Time:    Cooking Time:    Total Time:    Makes 4 servings

Ingredients
Method
For paneer korma
    For paneer korma
  1. To make {span class="bold1"}paneer korma recipe{/span}, combine paneer, a little salt, ¼ tsp turmeric powder and ¼ tsp chilli powder. Apply it well on paneer cubes.
  2. Heat a little oil in a broad non-stick pan, shallow fry them on a medium flame for 2 to 3 minutes until light golden brown in colour.
  3. Remove in a plate and keep aside.
  4. Heat oil and ghee in another deep non-stick pan, add bay leaf, cinnamon, black cardamom, green cardamom, cumin seeds, ginger garlic paste, red chilli garlic paste and coriander stem.
  5. Sauté for a few seconds. Add tomato pulp, turmeric powder, chilli powder, coriander cumin seeds powder, garam masala and sugar.
  6. Mix well and cook on a medium flame for 1 to 2 minutes. Add the masala paste and cook on a medium flame for 3 to 4 minutes.
  7. Add the shallow fried paneer cubes, salt to taste, kasuri methi and ¾ cup hot water.
  8. Mix well and cover and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  9. Add kewra water and garnish with coriander. Mix well.
  10. Serve {span class="bold1"}paneer korma{/span} hot.

Paneer Korma recipe with step by step photos

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  1. paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | then do try other paneer recipes also: 

what is paneer korma made of?
  1. See the below image of list of ingredients for making paneer korma recipe.

how to sauté paneer
  1. To make paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | combine 2 cups paneer (cottage cheese) cubes.
  2. Add a little salt.
  3. Add ¼ tsp turmeric powder (haldi).
  4. Add ¼ tsp chilli powder.
  5. Apply it well on paneer cubes.
  6. Heat a little oil in a broad non-stick pan.
  7. Shallow fry them on a medium flame for 2 to 3 minutes until light golden brown in colour.
  8. Remove in a plate and keep aside.

how to make the masala paste
  1. In a mixer jar, add 1 cup fried onions.The oil from the fried onions helps to infuse the spices in the korma paste, bringing out their full aromatic qualities.
  2. Add ½ cup curd (dahi). The creamy texture of curd adds a luxurious mouthfeel to the gravy, making it smooth and satisfying.
  3. Add 2 tbsp soaked cashew nuts (kaju). Cashews add a subtle, nutty flavor that complements the other spices and ingredients in the Korma. This enhances the overall taste profile of the dish.
  4. Blend into a paste. Keepa side.

how to make paneer korma
  1. Heat 1 tbsp oil in another deep non-stick pan.
  2. Add 1 tbsp ghee. Ghee has a distinct aroma that adds depth and complexity to the dish.
  3. Add 1 bay leaf (tejpatta).
  4. Add 1 cinnamon (dalchini).
  5. Add 1 black cardamom (badi elaichi).
  6. Add 1 green cardamom (elaichi).
  7. Add ½ tsp cumin seeds (jeera).
  8. Add 1 tbsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic are both known for their strong, pungent flavors. When combined, they create a dynamic base that adds depth and richness to the korma sauce.
  9. Add 1 tbsp red chilli garlic paste. The red chili paste adds the characteristic heat and spiciness to the dish. The garlic in the paste contributes a strong, pungent flavor that enhances the overall taste of the korma.
  10. Add 2 tsp finely chopped coriander (dhaania) stalks.Coriander stems add a depth of flavor to paneer korma. They provide a distinct, earthy aroma that complements the creamy texture of the dish.
  11. Add 1 cup tomato pulp. Tomato pulp adds a depth of flavor and a touch of sweetness to paneer korma. It also helps to balance the richness of the dish, providing a bright, tangy and creamy sauce.
  12. Sauté for a few seconds.
  13. Add ¼ tsp turmeric powder.
  14. Add 1 tsp chilli powder. Chili powder in Paneer Korma provides heat and depth of flavor. The amount of chili powder used will depend on your personal preference for spiciness.
  15. Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
  16. Add ¼ tsp garam masala.
  17. Add ½ tsp sugar.
  18. Mix well and cook on a medium flame for 1 to 2 minutes.
  19. Add the masala paste.
  20. Cook on a medium flame for 3 to 4 minutes.
  21. Add the shallow fried paneer cubes.
  22. Add salt to taste.
  23. Add ½ tbsp kasuri methi. Kasuri methi has a strong, earthy aroma and a slightly bitter taste. These qualities enhance the overall flavor of the paneer korma, giving it a complex and nuanced taste.
  24. Add ¾ cup hot water.
  25. Mix well.
  26. Cover and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  27. Add ¼ tsp kewra water. It imparts a pleasant, floral aroma that complements the rich, creamy taste of the korma sauce.
  28. mix well.
  29. Garnish with 2 tbsp finely chopped coriander (dhania).
  30. Serve paneer korma recipe | Mughlai style paneer korma | shahi paneer kurma | hot.
  31. A creamy and flavorful dish with tender paneer cubes in a rich, aromatic cashew-based gravy. Perfect for a special occasion or a comforting weeknight meal.

pro tips to make paneer korma
  1. Use malai paneer for the best flavor and texture.
  2. You can add fresh cream to the sabzi for a richer flavour and taste.
  3. Do not over fry the paneer pieces or else they will become rubbery in taste.
Nutrient values per serving
Energy407 cal
Protein12.3 g
Carbohydrates13.3 g
Fiber0.9 g
Fat33.8 g
Cholesterol4 mg
Vitamin A635.2 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.3 mg
Vitamin C16.1 mg
Folic Acid16.2 mcg
Calcium432.9 mg
Iron0.8 mg
Magnesium28.1 mg
Phosphorus274.1 mg
Sodium11.3 mg
Potassium142.1 mg
Zinc0.4 mg
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Reviews

Paneer Korma
 on 10 Apr 17 06:44 PM
5

Superb recipe! So simple and absolutely delicious! My family loved it. Thanks!
Tarla Dalal
13 Apr 17 12:20 PM
   Thanks Aussie Girl. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Paneer Korma
 on 08 Apr 17 07:06 PM
5

Paneer Korma
 on 30 Apr 14 02:06 PM
5

It's unlike traditional north Indian subzis but still worth a drool. The gravy is creamy with just the right seasoning.You should try if you are looking for a light and non-greasy North Indian meal.
Paneer Korma
 on 09 Feb 13 11:33 AM
5

Paneer and tomatoes make the perfect combination in this lovely vegetable.