Best Paneer korma Recipe- Learn Under Expert Guide:-The Indian cuisine known as paneer korma is a dish that is both savoury and creamy. It is made with paneer, which is Indian cottage cheese, that is cooked in a thick and aromatic gravy. It is a well-liked vegetarian alternative that is cherished for its velvety consistency and taste that is just delectable.
Best Paneer korma Recipe- Learn Under Expert Guide
A comprehensive recipe for preparing the greatest paneer korma is provided below, along with information regarding its nutritional value.
Ingredients:
For Paneer Marinade:
- 250 grams paneer, cut into cubes
- 1/2 cup yogurt (curd)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For Korma Gravy:
- 2 tablespoons ghee or oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/2 cup cashew nuts, soaked and ground into a paste
- 1/2 cup fresh cream
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 4-5 cloves
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnishing
Also Read:-Spinach, sweet potato & lentil dhal Recipe- Step by Step Guide
Instructions:
Marinating Paneer:
- Salt, ginger-garlic paste, turmeric powder, red chilli powder, and yoghurt should be combined in a bowl and stirred together.
- Introduce the paneer cubes into the marinade and thoroughly coat them. Allow the mixture to marinade for at least half an hour.
Making Korma Gravy:
- Prepare a pan by heating ghee or oil. Incorporate cloves, cardamom pods, bay leaf, cumin seeds, and cinnamon stick into the mixture. As the scent develops, sauté.
- Sauté the chopped onions till they reach a golden brown colour as you add them.
- After the raw scent has been eliminated and the mixture has thickened, add the tomato puree and continue to cook.
- The cashew nut paste should now be added, and the combination should be cooked for a few minutes until the oil separates from the blend.
- Add salt, garam masala, and powdered coriander to the mixture. After a thorough mixing, continue to heat for one more minute.
- After pouring in the fresh cream, whisk the mixture until it is completely incorporated.
- Incorporate paneer cubes that have been marinated, along with any remaining marinade. In order to evenly coat the paneer with the gravy, gently mix it.
- On low heat, cover the pan and allow the paneer to stew in the gravy for five to seven minutes. This will let the flavours to combine and become more pronounced.
- Verify that the gravy has the desired consistency. If it is too thick, you can correct it by adding a small bit of water or cream.
- Immediately after the paneer has been cooked and the gravy has reached the appropriate consistency, the heat should be turned off.
Serving:
- Place the paneer korma in a plate that is suitable for serving.
- Put some chopped coriander leaves on top as a garnish.
- Serve hot with naan, roti, or rice that has been steamed.
Nutritional Information (per serving):
- Calories: 350 kcal
- Carbohydrates: 15g
- Protein: 12g
- Fat: 27g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 800mg
- Fiber: 3g
- Sugar: 6g
Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.
This creamy paneer korma makes a delicious lunch or dinner. Spices can be adjusted to your taste, and peas, carrots, and bell peppers offer nutrition and flavour.
