Paneer Korma Recipe

 

Paneer Korma Recipe | Mughlai Style Paneer Korma

Table of Contents

About Paneer Korma Recipe

Recipe Card

How to make Paneer Korma (Stepwise Photos)

FAQs

 

 

Indulge your taste buds in the luxurious world of Mughlai cuisine with our tantalizing Paneer Korma recipe. This culinary masterpiece seamlessly combines the rich texture of paneer (Indian cottage cheese) with a symphony of aromatic spices, creating a dish fit for royalty. In this SEO-friendly guide, we'll walk you through the art of crafting Mughlai-style Paneer Korma, ensuring a culinary experience that's both delightful and rewarding. 

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Why Choose Paneer Korma?

Paneer Korma is more than just a dish; it's an embodiment of Mughlai sophistication. The velvety smoothness of paneer, coupled with a luscious, nutty gravy, elevates this recipe to a realm of gastronomic excellence. Perfect for special occasions or a gourmet home-cooked meal, Paneer Korma offers a delightful balance of flavours that will leave

Paneer Korma Recipe | Mughlai Style Paneer Korma

Table of Contents

1. About Paneer Korma Recipe
2. How to Make Paneer Korma (Stepwise Photos)
3. FAQs
4. Recipe Card

About Paneer Korma Recipe

Paneer Korma is a delectable Mughlai dish that brings together the richness of paneer (Indian cottage cheese) and the aromatic blend of spices in a creamy gravy. This indulgent recipe is perfect for special occasions or when you want to treat yourself to a restaurant-style dish at home. The Mughlai influence in this recipe is evident in the luxurious use of nuts, aromatic spices, and the creamy texture of the gravy.

Recipe Card

Servings: 4

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Ingredients:

• 250g paneer, cubed
• 1 cup onion, finely chopped
• 1 cup tomato, pureed
• 1/4 cup cashews, soaked
• 2 tbsp melon seeds, soaked
• 1/4 cup desiccated coconut
• 1/4 cup fresh cream
• 1/4 cup yogurt
• 2 tbsp ghee
• 1 tsp ginger-garlic paste
• 1 tsp green chili, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp cardamom powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Cashew-Melon Seed Paste:

   • Soak cashews and melon seeds in warm water for about 30 minutes.
   • Grind them into a smooth paste along with desiccated coconut.

2. Saute Onions:

   • In a pan, heat ghee and sauté chopped onions until golden brown.

3. Add Ginger-Garlic Paste and Green Chilies:

   • Add ginger-garlic paste and chopped green chilies. Sauté until the raw smell disappears.

4. Add Tomato Puree:

   • Stir in the tomato puree and cook until the ghee separates from the mixture.

5. Introduce Spice Mix:

   • Add turmeric powder, red chili powder, and coriander powder. Cook until the masala is well-cooked.

6. Incorporate Cashew-Melon Seed Paste:

   • Pour in the cashew-melon seed paste. Cook for a few minutes until the mixture thickens.

7. Add Yogurt and Cream:

   • Beat the yogurt and add it to the mixture. Stir in the fresh cream.

8. Season and Add Paneer:

   • Season with salt, garam masala, and cardamom powder. Gently add the paneer cubes.

9. Simmer and Garnish:

   • Let the paneer simmer in the gravy for 5-7 minutes until it absorbs the flavors. Garnish with fresh coriander leaves.

10. Serve:

    • Your Mughlai Style Paneer Korma is ready to be served hot with naan or steamed rice.

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      How to Make Paneer Korma (Stepwise Photos)

      Step 1: SoakCashews and Melon Seeds

      
      

      
      

      
      
      

      
      

      Step 2 Saute Onions in Ghee

      
      

      
      

      
      
      
      

      
      

      
      

      
      

      Step 3: Add Ginger-Garlic Paste and Green Chilies

      
      

      
      
      
      
      
      

      
      

      Step 4: Add Tomato Puree

      
      
      
      
      

      
      

      Step 5: Introduce Spice Mix

      
      

      
      
      

      
      
      

      
      

      Step 6: Incorporate Cashew-Melon Seed Paste

      
      

      
      
      
      

      
      

      Step 7: Add Yogurt and Cream

      
      
      
      
      

      
      

      Step 8 Season and Add Paneer

      

      
      
      
      

      
      

      Step : Simmer and Garnish

      
      
      

      
      
      
      
      

      Step 10: Serve

      
      

      
      
      
      
      

      FAQs

      Q1: Can I use homemade paneer for this recipe? A1: Absolutely! Homemade paneer works wonderfully in this recipe, providing a fresh and delicate texture to the dish.

      Q2: Is there a substitute for melon seeds in the cashew-melon seed paste?

      A2: You can use blanched almonds or poppy seeds as an alternative to melon seeds in the paste.

      Q3: Can I make this dish ahead of time?

      A3: Yes, Paneer Korma reheats well, making it a convenient dish for meal planning or special occasions.

      Q4: Can I use low-fat or skimmed milk paneer for a healthier version?

      A4: Yes, you can use low-fat or skimmed milk paneer if you prefer a healthier option. Keep in mind that the texture might differ slightly from regular paneer.

      Q5: What side dishes pair well with Paneer Korma?

      A5: Paneer Korma pairs exceptionally well with naan, roti, paratha, or steamed rice. You can also serve it with biryani for a more elaborate meal.

      Q6: Can I freeze Paneer Korma for later use?

      A6: While it's best enjoyed fresh, you can freeze Paneer Korma in an airtight container for up to 2-3 weeks. Thaw it in the refrigerator before reheating.

      Q7: How can I make the gravy thicker or thinner?

      A7: To make the gravy thicker, simmer it for a longer duration. If you prefer a thinner consistency, add a little water or milk until you achieve the desired thickness.

      Q8: What other vegetables can I add to Paneer Korma?

      A8: You can enhance the dish by adding vegetables like bell peppers, peas, or carrots. Ensure they are cooked to perfection before adding the paneer.

      Q9: Can I make Paneer Korma without cream?

      A9: Yes, you can substitute cream with milk for a lighter version. Alternatively, you can omit it altogether, but the dish may be less rich and creamy.

      Q10: Can I use ghee substitutes in this recipe?

      A10: Yes, you can use vegetable oil or butter as a substitute for ghee. However, ghee adds a unique flavour, so it's recommended for an authentic touch.

      Feel free to adapt the recipe based on your preferences and dietary requirements. Enjoy your cooking!

      
      

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