Paneer Korma – Indian Curry of Mughlai Cuisine
Paneer Korma (पनीर कोरमा) is a spicy Indian curry of Mughlai cuisine is a classic dinner recipe that has its gravy made from curd, coconut and cashew nuts. This easy paneer korma recipe also uses poppy seeds, onion, ginger, and other Indian curry spices to give it spicy yet delectable touch. It is one of the best North Indian dishes that can be enjoyed with any Indian bread or various rice preparations.
- Fresh paneer 200 grams
- Medium onion 1
- Medium tomato 1
- Ginger paste 1 tsp.
- Garlic paste 1 tsp.
- Watermelon seeds (Magaj) 1 tbsp.
- Poppy seeds 1 tbsp.
- Coconut powder 1 tbsp.
- Salt to taste
- Red chili powder 1 tsp.
- Black pepper 4-5
- Cloves 3-4
- Garam Masala Powder 2 Tsp.
- Turmeric Powder 1 tsp.
- Coriander powder 1 tsp.
- Cream 4 tbsp.
- Vegetable oil 8-10 tbsp.
Suggested Read: Paneer Methi Malai, Paneer Pakora, Paneer Manchurian
Heat oil in a pan/kadhai for about 1- 2 minutes.
Cut paneer into small cubes. Fry on medium heat till slightly brown. Turn pieces while frying. Be very careful as it splatters.
Keep the paneer cubes aside.
Next fry cloves and black pepper in the remaining oil. Add finely chopped onion, coconut powder, the paste of poppy seeds, and magaj to it. Continuously fry till the mixture starts separating from the oil.
Add ginger-garlic paste and heat for 2-3 minutes.
Add salt, red chili powder, turmeric powder, coriander powder, garam masala and fry it for approximately 1-2 minutes more.
Add finely chopped tomato to it. Cook it till the mixture thickens.
Then add some water to make a thick gravy.
Bring the gravy to boil and then cook for 4-5 minutes.
Add paneer pieces and heat for 3-4 minutes.
Suggested Read: Matar Paneer Masala, Chilli Paneer Recipe, Paneer Bhurji