Paneer Korma Recipe at Home
Paneer Korma Recipe is one of the classic Mughlai recipes wherein onions and cashews are fried in ghee and made to paste by adding curd. Learn how to make a paneer korma recipe with our step by step image instructions along with tips and a video.
Based on the spices we add, the colour of the recipe depends. Also when we add yoghurt or fresh cream, the recipe turns mild colour. Adding coconut milk in gravy will not only enhance the flavour of the recipe but also gives texture.
To lower the spiciness of the recipe, we have added green chillies at the end so that its spiciness is not released completely. This recipe tastes great as a side dish when accompanied with roti and pulao recipes.
In North India, people like to eat paneer and potato recipes with rich gravy accompanied by naan bread. As we all know, korma recipes are made with a rich blend of spices. When it comes to Mughlai recipes, gravy is made by adding dry fruits to give it rich flavour and texture.
Tips to make the perfect paneer korma recipe:
- We can add almonds and coconut/ coconut milk while making cream.
- Our version of the recipe is mild spice, if you love eating less spice then remove green chillies.
- We need to cook gravy till oil oozes out, moreover, if you are making gravy using coconut paste then it should be cooked properly.
- Curd added in this recipe should not be sour, paneer cubes will absorb its sourness.
- Apart from cashew, almond and coconut few restaurants add poppy seeds for making gravy.
You may also like to check other paneer recipes:
Restaurant Style Paneer Masala,
Paneer Makhani and
Paneer Korma Recipe at Home
PaneerKorma Recipe is one of the classic Mughlai recipes wherein onions and cashews are fried in ghee and made to paste by adding curd.
Ingredients
- Paneer – 250 gms.
- Oil – 5 tbsp.
- Onions – 1 cup
- Cashew – 3 tbsp.
- Tomatoes – 1 cup
- Water – required
- Curd – 2 tbsp.
- Cinnamon sticks – 3 No.
- Cloves – 7 No.
- Green cardamoms – 2 No.
- Mace Japatri – 2 No.
- Black peppercorns – ½ tbsp.
- Bay leaves – 2 No.
- Ginger garlic paste – 1 tbsp.
- Salt – 1 tbsp.
- Turmeric powder – ¼ tbsp.
- Red chilli powder – 1 ½ tbsp.
- Coriander powder – 2 tbsp.
- Cumin/ jeera powder – ½ tbsp.
- Kasuri methi – 1 tbsp.
- Green chillies – 3 No.
- Coriander leaves – 1 tbsp.
Instructions
- In a pan add 3-4 tbsp. oil and fry onions when they turn soft add cashew and fry for a few seconds and transfer to another plate. Let them cool.
- While onions are being cooled, let’s make tomato puree by adding tomatoes to a mixer grinder. Transfer to another bowl.
- Once onions are cooled, transfer them to the same grinder and make a coarse paste.
- Add little water and curd to make a soft paste. This paste brings gravy and enhances the flavour of our recipe.
- Add a little more oil to leftover oil in the pan and fry cinnamon sticks, green cardamoms, black peppercorns, cloves, japatri and bay leaves.
- Put ginger garlic paste and sauté for a while till its raw flavour is cooked.
- Add tomato paste and cook for a minute. Add onion paste and cook till oil oozes out.
- Sprinkle turmeric powder, coriander powder, red chilli powder, jeera, Kasuri methi and salt. Mix all spices.
- Cook for a few seconds and add 2 cups of water to bring gravy.
- Once the gravy starts boiling add paneer cubes and mix.
- Although the paneer is soft, it takes 2-5 minutes to absorb flavours, so cook with the lid covered.
- In the end, add green chillies and garnish paneer korma recipe with coriander leaves.
Recipe Video
How to make paneer korma recipe:
1. Heat little oil in a pan and add onions. Fry for a while, add cashews and transfer to another plate once they change their colour. Keep aside.
2. Add tomatoes to a mixer grinder and make a soft paste of it. Transfer to another bowl and keep aside.
3. Once fried onions cool, transfer them to the same mixer grinder and run for one round. Add little water and curd to make a soft paste.
4. Add a little more oil in the pan and add cinnamon sticks, cloves and green cardamoms.
5. Put japatri, black peppercorns, bay leaves and ginger-garlic paste. Sauté for a while till the raw flavour is cooked.
6. Add tomato paste and cook for a while till oil oozes out. Similarly, add the onion-cashew paste and cook for a while till the oil oozes out.
7. Sprinkle salt, turmeric powder, red chilli powder and coriander powder.
8. Add jeera powder, Kasuri methi and mix well. Cook for a while when oil oozes out add 2 cups of water.
9. Put paneer cubes and mix. Cook for 5 minutes with lid covered. Add slit green chillies and garnish Paneer Korma Recipe with coriander leaves. Serve hot.
