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Paneer Korma

Paneer Korma

Paneer Korma/Kurma can be an excellent side dish for Chapati/Roti/Naan. Korma curries have unique taste involving Kaju/Cashew Nut paste or alternately, the Coconut paste. It is said that Kormas became popular during Mughal period, especially during the Akbar rule. You can make varieties of Korma/Kurma curries – Vegetable Korma/Kurma prepared with multiple vegetables or the popular Navarathan Korma/Kurma which you can prepare with fruits is just two examples. Here Ananda provides a simple and easy Paneer Korma recipe.

 
 
Preparation Time 30-40 minutes
Cooking Time 10-15 minutes
Servings 4  

 

Ingredients
ANANDA GOLD PANEER 100 g
Onion 1
Tomato 1
Green Chillies 2
Ginger + Garlic Paste 1 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1 tsp
Garam Masala Powder 1/2 tsp
Kitchen King Masala Powder 1/2 tsp
Curry Leaves 7-8
Coriander Leaves/Cilantro 1/4 cup
Fresh Cream 2 Tbsp
Oil 2 Tbsp
Salt to taste
Red Chilli Powder 1 tsp

 

Method

  • Chop the Onion into small pieces and Tomato into cube sized pieces. Cut the Paneer also into small cube sized pieces.
  • Grind the Grated Coconut or Cashew Nuts with Poppy seeds with 1/4 cup of water in a mixer grinder to a smooth paste. As I said earlier, Coconut paste is a regular ingredient for Korma/Kurma and if you like, you can replace Coconut with Kaju/Cashew Nut paste to prepare the Korma/Kurma.
  • Heat Oil in a pan. Add Green Chillies, Curry Leaves, chopped Onion, Ginger + Garlic Paste and fry for 2-3 minutes or until the Onion pieces start to look transparent.
  • Then add Turmeric Powder, chopped Tomato, Red Chilli Powder, Paneer and Salt and cook them all for approximately 4 minutes. Keep stirring all the ingredients so that the Masala ingredients blend well with Paneer/Cottage Cheese and the Paneer pieces acquire the spicy taste.
  • Now add the ground Coconut or Kaju paste from step 2 to the pan with 1/2 cup of water and cook the pan contents for 5 minutes.
  • At this stage, add Garam Masala and Kitchen King Masala Powder to the above mixture and cook Korma/Kurma gravy for 2 more minutes.
  • Now finally add Fresh Cream to the pan and stir once. Remove from the flame.
  • Garnish with Coriander Leaves/Cilantro.
 
Korma Paste Ingredients
Grated Coconut 1/4 cup
Or Kaju/Cashew Nuts 9 - 10
Poppy Seeds/Khus-Khus 1 tsp

 

Nutritional Facts
Calories 393
Fat 19.9g
Cholesterol 4mg
Sodium 34mg
Carbohydrate 51.5g
Proteins 9.3g

 

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