Paneer Korma Recipe ( Mughlai ) – Paneer Recipes

Paneer korma recipe 
Paneer Korma recipe was in my try list for long time.So I tried it last week for Sendhil & Raksha’s Lunch box as a side dish for roti.Actually I was looking for a paneer korma without coconut.But I found this recipe with curd,cashews & coconut masala in Mughlai style.I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds.It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.The most important thing in this korma is that curd should be fresh & not sour at all else it will spoil the taste of this gravy.So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum.Soon I will try to share a paneer masala korma with tomato base.Now lets see how to make this Indian Paneer Korma recipe with coconut Happy.
Do check out my North Indian style White Paneer Korma Recipe too !
Paneer Korma

Paneer korma recipe

Paneer korma recipe Paneer korma recipe – How to make yummy paneer kurma recipe with coconut

Cuisine: Indian
Category: Side dish For Roti
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

INGREDIENTS
( 1 cup – 250ml)

  • Paneer – 1 cup ( 100gms cut into small cubes)
  • Cooking oil – 2 tbsp
  • Bayleaf – 1 no
  • Cinnamon – 1 inch
  • Cloves – 2 no
  • Cardamom – 1 no
  • Pepper corns – 1/8 tsp
  • Big onion – 1 no
  • Red chilli powder – 1/2 – 1 tsp ( add 1 tsp for spicy taste)
  • Dhania powder – 1 tsp
  • Turmeric powder 1/8 tsp
  • Garam masala powder – 1/2 tsp
  • Salt and water – as needed
  • Sugar – 1/2 to 1 tsp
  • Kasoori methi – 2 big pinches

To grind

  • Grated coconut -1/4 cup
  • Fresh curd – 1/3 cup ( Should use fresh curd)
  • Cashew nuts – 8 nos
  • Ginger – 1 inch piece
  • Poppy seeds/Khus khus -1 tsp
  • Green chilli – 1 no
METHOD


  • Cut the paneer into small cubes or strips and keep them immersed in hot water till use. Grind all the ingredients given under “ To grind” to a smooth paste. Add water to grind if needed. Set aside.
Paneer kurma
Paneer kurma

  • Heat oil in a pan and saute Cinnamon, cloves, bayleaf, cardamom and pepper corns.Add big onions and saute until transparent.Add red chilli powder, turmeric powder, dhania powder, sugar and salt.Mix for few seconds without burning the masala.Now add the ground coconut paste and saute well. Lastly add garam masala powder and mix well.
Paneer kurma
Paneer kurma

  • Add 1 cup of water and boil for few minutes.Check for taste. Add more spice powders if needed. Lastly add the paneer cubes. Crush kasoori methi lightly and add it to the gravy. Switch off the flame and garnish with coriander leaves if  you wish. Enjoy with roti and pulao !
Paneer kurma
Note
  • Make sure you use fresh curd. It should not be sour.Sour curd makes the gravy tangy and tasteless.So please see to it.
  • Add more chilli powder for spicy taste.

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4 thoughts on “Paneer Korma Recipe ( Mughlai ) – Paneer Recipes”

  2. Priya

    This korma i a combination of regular sabzi and korma in one go in terms of ingredients ..With all the rich ingredients it must be so yummy

    Reply
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