Paneer Korma | Paneer Kurma Recipe

Paneer Korma | Paneer Kurma

  • Prep Time
    35 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Paneer Korma | Paneer Kurma is a restaurant style delicious curry.

Paneer Korma | Paneer Kurma is a quick and easy dish. It is a spicy and rich in taste side dish. This sabji is easy to prepare for lunch or dinner. You can serve this unique dish with the main course of your choice like rice, roti, naan, or paratha on special occasions. In addition, you just need cashews, paneer, tomato, onion, and some spices to prepare this amazing dish. So, try this amazing recipe in your kitchen and share feedback with us.

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This is Recipe No. 5 Of Daily Lunch Ki Sabji Ko Tasty Kaise Banaye Using Catch Spices Series by a lovely Mom: Shveta Sheth

Tips and Suggestions by Mom Chef:

  • Water can be added to adjust the consistency of the sabji.

For more such exciting recipes like Paneer Korma | Paneer Kurma, please click on the following links:

  1. Chana Masala Without Onion Garlic
  2. Coconut Sooji Custard Cake In Kadhai
  3. Aloo Shimla Mirch Ki Sabzi

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Ingredients

  • FOR SAUTEED PANEER :
  • Oil - 2 tbsp
  • Cottage Cheese / Paneer - 1 Cup diced
  • Turmeric Powder / Haldi Powder - 1/4 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
  • FOR PREPARING KORMA PASTE :
  • Oil - 3 to 4 tbsp
  • Onion / Pyaz - 2 Sliced
  • Cashew / Kaju - 1/4 Cup
  • Curd / Dahi - 1/2 Cup
  • Hot Water - As required
  • FOR PREPARING PANEER KORMA :
  • Oil - 2 tbsp
  • Cloves / Laung - 2 to 3
  • Cinnamon / Dalchini - 1 Small stick
  • Bay Leaf / Tej Patta - 1
  • Cumin Seeds / Jeera - 1/2 tsp
  • Green Chilli / Hari Mirchi - 1 Slited
  • Tomato Puree / Tamatar Puree - Of 2 tomatoes
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Coriander Powder / Dhaniya Powder - 1 tsp
  • Catch All Spice Mix Powder / Garam Masala - 1/2 tsp
  • Salt - As per taste
  • Catch Shahi Paneer Masala - 1 tsp
  • Catch Ginger-Garlic Paste / Adrak-Lahsun Paste - 1 tsp
  • Coriander Leaves / Hara Dhaniya - A handful + For garnishing
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR SAUTEED PANEER :
  2. Heat oil in a pan. Add paneer and mix well. Then add turmeric powder and red chilli powder. Mix well.
  3. Saute it for 2 to 3 minutes on medium flame till the paneer becomes light golden brown. Stir it occasionally. Once done, turn off the flame and keep it aside.
  4. FOR PREPARING KORMA PASTE :
  5. Soak cashews in the hot water for 30 minutes. Then strain them.
  6. Heat oil in a pan. Add onion and saute it for 7 to 8 minutes on low to medium flame till the onion becomes golden brown. Keep stirring occasionally.
  7. Once done, turn off the flame and let it cool down. Then transfer it to a grinding jar. Add soaked cashews and curd. Grind it for a few seconds to prepare its paste.
  8. FOR PREPARING PANEER KORMA :
  9. Heat oil in a pan. Add cloves, cinnamon stick, bay leaf, cumin seeds, green chilli, and tomato puree. Mix well.
  10. Then add turmeric powder, red chilli powder, coriander powder, Catch all spice mix powder, salt, and Catch Shahi Paneer Masala. Mix well.
  11. Now add Catch ginger-garlic paste. Mix well. Cover the pan with a lid and cook it for 2 to 3 minutes on medium flame till the oil separates. Keep stirring occasionally.
  12. Add the prepared korma paste and mix well. Add a little water to adjust the consistency. Mix well.
  13. Then add coriander leaves and mix well. Now add sauteed paneer and mix well.
  14. Once done, turn off the flame. Garnish it with coriander leaves. Take it out to a serving bowl.
  15. 'Paneer Korma | Paneer Kurma' is ready to be served.

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