Looking for simple, delicious and satisfying vegetarian recipe? Well, don’t you think you are asking for everything all in one dish? Don’t worry! We have it here for you just as you said to pamper your senses with this delicately delicious dish. Not to forget, its main ingredient is highly nutritious? So, that’s an icing on the cake just for you. Yes, you’ve read it right! Paneer, called as cottage cheese is an excellent source of calcium, vitamin D and rich source of protein, vitamin B complex and minerals which is proved to be beneficial in several ways for your body. So, are you ready to reap the full benefits of Paneer with this utterly butterly delicious Indian paneer korma recipe? Believe me, preparing such an amazing dish for your family, kids, friends or relatives in dinner could be the most captivating things you would ever do to pamper your loved ones.
You may come across several online Indian paneer korma recipe but every cook has a different way of using ingredients and cooking procedure wherein you may find a few recipes been complicated. Here, at cooksafari.in, we have the simplest, quick yet mother-watering recipe for you. This is one those classic dinner recipe that has its gravy made from curd, coconut and cashew nuts. (Coconut however is optional). To give it a spicy and appetizing touch, you can also add poppy seeds, onion, ginger and other Indian curry spices in this tempting paneer korma recipe.
This north Indian dish can be enjoyed with any of the Indian breads or rice preparations. So, let’s have a look how to cook this wonderful Indian paneer korma recipe.
Cooking Time: 20 Minutes
1 cup fresh Paneer (Cottage Cheese), cubed into 1 ½ -inch pieces
1 medium Onion, finely chopped or grated
½ cup curd (Yogurt) (not sour)
¼ cup fresh or dry grated coconut (optional)
½ tsp. grated ginger
1 Green Chilli, seeded and chopped
7-8 cashew nuts
1 tsp. Poppy seeds (khus khus)
1 small piece of Bay Leaf
1 Green Cardamom
2-3 Black peppercorns
½ tsp. Red chilli Powder
¼ tsp. Turmeric Powder
1 tsp. Sugar
1 ½ tbsp. cooking oil
2 tbsp. finely chopped coriander leaves
Salt to taste
¾ cup water
In a small jar of grinder, add yogurt, ginger, green chilli, cashew buts and poppy seeds.
Grind them to make a thick paste and transfer it to a bowl.
Heat 1 tablespoon oil in a non-stick pan and once the oil is hot, add paneer cubes to shallow fry them until light brown. Remove them to a plate when done.
Heat remaining ½ tablespoon oil in the same pan on medium flame. Add bay leaf, green cardamom and black peppercorns; stir them for 10-20 seconds. Add chopped onion and saute until light brown.
Add red chilli powder, turmeric powder, coriander powder and mix well.
Now add yogurt-cashew-coconut paste, sugar and salt to it.
Stir well and cook for a few minutes. Add ¾ cup water and cook for not more than 3-4 minutes. Keep stirring in between to prevent sticking.
Add paneer cubes and cook until the gravy turns thick. Turn off the flame and transfer curry to a serving dish. Adorn with coriander leaves and serve hot with chapatti or rice.