Paneer Korma Recipe

Mughlai Paneer korma ingredients: –

1 cup paneer, cut into 1½ inch square pieces

1 medium onion, finely chopped

1/2 cup(not sour)

1/4 cup fresh or dried coconut

1/2 tsp grated ginger

1 green chilly- seeds extracted and chopped

8 cashew

1 tsp poppy seeds, optional (or cashew nuts)

1 small piece of sharp leaf

1 green cardamom (ilaichi)

2-3 whole black pepper

1/2 tsp red chilly powder

1/4 tsp turmeric powder

1 tsp coriander powder (dhaniya powder)

1 tsp sugar

1½ tbsp oil

2 tbsps finely chopped coriander (dhaniya)

Salt- According to the taste

3/4 cup water


Mughlai Paneer Korma Making Method: –

Mix yoghurt, coconut, ginger, green chilli, cashew and poppy seeds in a small jar of the mixer.

Grind them and make a thin paste. Remove it in a small cup.

Heat 1-tbsps of oil in a heavy frying pan or non-stick wok on medium flame.

– Put paneer pieces in it and roast till they become light brown, Remove them to a plate.

Heat the remaining 1/2 tablespoon oil on medium flame in the same pan.

Put the leaf, green cardamom and black pepper in it, fry them for 10-20 seconds.

– Put chopped onion and let it roast till light brown colour. It will take approximately 1½-2 minutes.

– Add red chilli powder, turmeric powder and coriander powder. Mix well.

– Curd-coconut-cashew paste (made in step-2), add sugar and salt.

– Cook well for a minute, stirring constantly with the spoon.

– Put 3/4 cup water (water) and mix it well.

– Let it cook for about 3 minutes, keep stirring occasionally with a spoon for the avoidance to be sticky.

– Put paneer pieces.

Mix well and let the gravy cook until it becomes thick (gravy), it will take about 4 minutes.

– Turn off the gas and put the vegetable in a serving bowl.

– Decorate and serve paneer korma with fresh green coriander and serve.


Suggestions: –

Keep in mind that curd should not be sour, otherwise the taste of vegetable will be sour.

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