Paneer Korma is Indian vegetarian curry which goes well with roti, naan or even with rice. Very simple to prepare and delicious.
Paneer or Cottage Cheese is a versatile dairy product and used in desserts, snacks or for main course in South Asia especially in India, Pakistan and Bangladesh. Paneer dishes (Gravy Dishes) goes well with roti, naan or even with rice.
Today, I wanted to prepare vegetarian recipe and I had this fresh Paneer with me. So, decided to prepare something spicy and authentic Indian Paneer recipe, so prepared this korma.
So, let us see how to cook Shahi Paneer Korma , also spelled as kormaa, khorma, kurma or qorma is a dish consisting of meat or vegetables prepared in spiced gravy with yogurt, cream, nuts or seeds paste.
Preparation Time:15 Minutes
Cooking Time: 20 Minutes
- 1 large onion finely chopped
- 2-3 Tablespoons Olive Oil
- 400 grams paneer(Cottage Cheese)
- 1/2 cup Curd(Yogurt)
- 1 Teaspoon Gram masala powder
- ½ Teaspoon Red chili powder
- 1-2 Bay leaf
- 2 to 3 green cardamoms
- 1 Star Anise
- 2 inch cinnamon stick
- 4 to 6 cloves
- 5 Teaspoons Khuskhus(Poppy seeds)
- 1 Tablespoon Ginger Garlic paste
- ¼ cup fresh or dry grated coconut
- Bunch of Coriander leaves(Cilantro) finely chopped
Grind poppy seeds and grated coconut to fine paste using very less water(You can prefer to dry grind poppy seeds first to fine powder and then grind with coconut, or grind together with coconut).
Wash paneer if using store bought, drain the water completely .
Cut the washed Paneer into 1 inch pieces and keep aside.
Heat a Saucepan on medium heat and add Oil.
Add all whole spices and till they are fragrant.
Add ginger garlic paste and fry for few seconds.
Add onions, sprinkle salt and fry on medium high heat till they turn transparent . This will take around 2 minutes.
Add Yogurt and turmeric. Mix well Let it cook for a minute.
Add red chili powder, garam masala powder and few chopped coriander leaves. Mix and cook for a minute on low heat.
Add the ground paste. Mix and cook for three to four minutes on a medium heat, stirring occasionally.
Pour 1/2 cup water and mix well. Adjust salt. Set the flame to medium, cook for around 5 to 7 minutes.
Adjust the consistency according to your preference by adjusting water.
Let it come to boil.
Add paneer cubes to the boiling curry and stir .
Cook for about 2-3 minutes. Don’t Overcook. Sprinkle the remaining coriander leaves and mix.
Remove from the heat and pour in the serving bowl.
Paneer Korma Tastes better when served after 20 to 30 minutes.
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