Paneer Korma/ Special Paneer Korma
Paneer Korma/ Special Paneer Kurma is a popular dish from the Awadhi (Lucknow) cuisine influenced from Mughlai style cooking. It is a specialty dish, with fabulously rich aromatic gravy and fresh soft paneer cubes. Chicken and Mutton korma, Navratan Korma and vegetable korma are all popular varieties of this Mughal dish. Korma means slow braising/ cooking in a smooth rich gravy with aromatic spices, curd, cashew etc. In Kerala, we add little ground coconut to kormas for a rich feel or maybe because we are so addicted to coconut based dishes! In north India, curd and nuts are the main ingredients used to enrich the gravy. I love all Paneer dishes, Matar Paneer, Paneer Butter Masala, Paneer puffs, Paneer Pulao, Paneer Kulcha, Shahi Paneer, Paneer pizza, Paneer cutlets, Palak Paneer.. Yum! All are different and unique and great with Rotis!!
Paneer Korma is really flavorful, with aromatic spices and entice you with its rich, smooth, creamy gravy. I love the tangy onion, curd based gravy and the richness of cashews of Paneer Korma. It is a great dish that goes well with all types of flavored rice and Rotis, Lachha Paratha or whole wheat Naan. So, try this delicious dish of Paneer Korma / Paneer Kurma for a wonderful dinner!!
Time: 20 minutes
|Paneer (Malai Paneer)||: 200 gms|
|Cardamom||: 2 nos.|
|Cloves||: 2 nos.|
|Pepper corns (whole black pepper)||: 8 nos.|
|Onion||: 2 no.|
|Green Chili||: 1-2 nos|
|Ginger Garlic Paste||: 1 ½ tsp|
|Turmeric Powder||: ½ tsp|
|Jeerah/ Cumin Powder||: a pinch|
|Garam Masala||: ½ tsp|
|Tomato||: 1 small.|
|Curd||: 2 tbsp|
|Cashew||: 10 -12|
|Coriander leaves||: little|
Cut the Paneer (Malai Paneer is more soft) into cubes. Sprinkle ghee in a non-stick pan and slightly fry the cubes and keep aside.Heat oil in a pan and add Cardamom and cloves.
Then add sliced onions and slit green chilies. Sauté till limp and add ginger garlic paste. Sauté and add chopped tomatoes and fry for some more time. Once the tomatoes are mashed add turmeric, cumin (jeerah) and Garam Masala powder. Add the cashews and fry for another minute.
In a blender, grind the onion mix with curd and make a smooth paste. Pour this paste to pan and fry for another minute. Add little water, adjust the salt and bring to a boil. Add the fried Paneer cubes and mix well. Cover and cook on low flame for just two minutes.
Add chopped coriander and mix. Turn off the heat and transfer to a serving plate. Sprinkle Coriander leaves. Serve hot with flavored rice or Rotis/ Naan.
- Malai Paneer is softer and tastes better.
- Please adjust the spices according to your taste.
- If the curd is sour, add only 1 tbsp, as tomato is also there.
- You may add Paneer without frying also.
Please try and let me know if you like this Paneer Korma recipe or share with your friends using the share buttons on the side. It will definitely motivate me. God Bless!!