Best Paneer korma Recipe- Learn Under Expert Guide

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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

 

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A comprehensive recipe for preparing the greatest paneer korma is provided below, along with information regarding its nutritional value.

 

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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:

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  • 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

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Instructions:

Marinating Paneer:

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  • 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:

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  • 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.

 

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  • 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.

 

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  • 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:

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  • 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

 

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Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.

 

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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.

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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