Paneer Korma or paneer kuruma is an excellent side dish for chapathis. kuruma/Korma is generally a coconut and onion based gravy. Paneer is sauteed and put in this curry and simmered to a semi thick smooth gravy.

Paneer in any form would result in an excellent taste, whether in curries or tikkis or fry. Recipe with paneer will never go flop. Paneer has such a magic to turn out any dish tasteful.

I remember at the age of 12 or 13, i started experimenting in my mom’s kitchen. My dad bought me a book, “50 Paneer recipes”, My only aim at that time was to try out all the recipes from that book and of course my first experiment was with paneer. I still have that book as remembrance along with all my cookbooks because it is also one of the reason what I am today 🙂

To bring in the restaurant touch, grind the sauteed masala and strain them to get a smooth, even texture in the gravy. Its almost the same ingredients for all kormas but only the method of cooking makes each dish unique.

Check out other paneer recipes here

Paneer Korma  – Pictorial directions:

• Melt butter, toast the paneer on both sides. I have cut thin and square pieces of paneer. You can either chop it the same way or can make it into small chops. Toast them and put them in warm water.

  

  

  

• In same pan, melt butter, ass cinnamon, cloves, onions, ginger, garlic and green chillies.
• saute until onions turn pink

  

  

  

• Put in chopped tomatoes and saute for 2 minutes or until mushy.
• put off the stove and add grated coconut, khus khus, fennel seeds. Grind them along with cashews to a fine paste
  

  

  

  

• Melt butter again, add bay leaf and strain the ground masala into the pan.

  

  

  

• add turmeric powder, chilli powder and salt.
• mix well and let it boil.

  

  

• Add a dose of fresh cream and mix it well again.
• Put in the toasted paneer
• Now goes in crushed kasuri methi and saffron threads. Mix well and put off. serve hot with chapathis.

  

  

  

Paneer Korma – Recipe: