Restaurant Style Paneer Korma | Paneer Kurma Recipe

Restaurant Style Paneer Korma | Paneer Kurma

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

Restaurant Style Paneer Korma | Paneer Kurma is a spicy and healthy dish.

Restaurant Style Paneer Korma | Paneer Kurma is a lip-smacking dish for dinner or lunch. It is easy to make for any party menu. In addition, this is a nice idea to make sabji. Cashes and fried onion with paneer give a nice texture to a creamy gravy. Moreover, you can prepare this dish with easily available ingredients from your kitchen. So, try this unique recipe in your kitchen and don’t forget to share your feedback with us in the comment section.

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This recipe was prepared 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 Restaurant Style 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

  • Oil - 2 tbsp
  • Cumin Seeds / Jeera - 1/2 tsp
  • Bay Leaf / Tej Patta - 1
  • Cinnamon Stick / Dalchini - 1/4
  • Clove / Laung - 1
  • Cardamom / Elaichi - 1
  • Ginger / Adrak - 1 Inch grated
  • Tomato Puree / Tamatar Ki Puree - Of 2 tomatoes
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Salt - As per taste
  • Coriander Powder / Dhaniya Powder - 1 tsp
  • Water - As required
  • Dry Fenugreek Leaves / Kasuri Methi - 1 tsp
  • Coriander Leaves / Hara Dhaniya - A handful + For garnishing
  • All Spice Mix Powder / Garam Masala - 1/2 tsp
  • Cottage Cheese / Paneer - 1 Cup diced
  • FOR PREPARING KORMA PASTE :
  • Oil - For frying
  • Onion / Pyaz - 2 Sliced
  • Cashew / Kaju - 7 to 8
  • Water - As required
  • Curd / Dahi - 1/2 Cup
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Soak cashews in the water. Then strain them.
  2. Heat oil in a pan for frying. Add onion and fry it for 3 to 4 minutes on low to medium flame till the onion becomes dark brown. Keep stirring occasionally.
  3. Once done, turn off the flame and take it out on a plate. Let it cool down.
  4. Then transfer it to a grinding jar. Add soaked cashews and curd. Grind it for a few seconds by adding water. Keep it aside.
  5. Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon stick, clove, cardamom, and ginger. Mix well and add tomato puree. Mix well.
  6. Then add turmeric powder, red chilli powder, coriander powder, and salt. Mix well.
  7. Saute it for 1 to 2 minutes on medium flame. Stir it continuously.
  8. Add a little water and mix well. Cover the pan with a lid and cook it for 2 to 3 minutes on medium flame. Keep stirring occasionally.
  9. Now add the prepared korma paste and mix well. Add dry fenugreek leaves by rubbing between your palms, coriander leaves, all spice mix powder, and paneer. Mix well.
  10. Once done, turn off the flame and garnish it with coriander leaves. Take it out in a serving bowl.
  11. 'Restaurant Style Paneer Korma | Paneer Kurma' is ready to be served.

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