Paneer Korma recipe | Shahi Paneer Korma

24 Oct Paneer Korma recipe | Shahi Paneer Korma

Last Updated on October 24, 2023 by blessmyfoodbypayal

Paneer Korma recipe | Shahi Paneer Korma with step wise pictorial and video method.

WHAT IS PANEER KORMA?

PANEER is an Indian Cottage Cheese and KORMA means an indian dish (originally made with meat) marinated in curd.

A rich and creamy gem, Paneer Korma is a delightful blend of succulent paneer in a luxuriant onion barista and curd based gravy.

The taste of this dish is great enough to capture your heart with it’s outstanding appeal.

ORIGIN OF PANEER KORMA

Paneer Korma is the vegetarian take of Popular Mutton Korma which finds it origin in Mughlai cuisine of North India.

Mughals were known for their culinary expertise who brought with them the art of slow-cooking, aromatic spices, and a love for rich, indulgent gravies. And as such they gave us many of the delicious mughlai dishes.

Paneer Korma is one such timeless classic that continues to win hearts and taste buds, not just in India but across the world.

INGREDIENTS NEEDED FOR MAKING PANEER KORMA

In creating this culinary masterpiece, you really do not need much of the alien ingredients and everything is well within your pantry. Just have a look:

PANEER : This is one of the most loved and most cooked indian ingredient. Right to savoury to sweet, it cooks everything.

This protein rich product is so commonly available in India, though it is not tough at all to make it home. Here’s the recipe for the same.

This mild cheese serves as the perfect canvas for the flavors of the korma to shine.

ONION BARISTA: This is nothing but just an onion which is fried till brown. You will find it’s recipe here in this blog. Though that one is a deep fried version whereas for the present recipe, we have air fried the onion.

CURD: Curd needs to be fresh and not sour.

Rest are the spices which bring the essence of the paneer korma in the real sense of the term.

Common spices include cloves, cardamom, cinnamon, garam masala and bay leaves, which infuse the gravy with warmth and depth.

NUTS : The creaminess of the dish is achieved through the use of cashews and yogurt. These ingredients add a luscious texture and a subtle nuttiness to the dish.

SERVING SUGGESTIONS

Paneer Korma pairs wonderfully with steamed rice, fragrant biryanis or a variety of Indian bread, such as naan, roti or paratha.

So let’s travel to the artistry of Indian cuisine, where the simplest of ingredients are transformed into culinary masterpiece named paneer korma.  

STEP WISE PICTORIAL RECIPE OF PANEER KORMA RECIPE

MAKING OF ONION PASTE

1. Take 15 cashews and 1 tsp poppy seeds in a small bowl.

2. Add 2 tbsp boiling hot water and soak both the ingredients for 25-30 minutes.

3. Add 1/2 cup onion barista, 4 tbsp curd, 2 green cardamoms and soaked cashews and poppy seeds, alongwith soaking water in a blender jar.

4. Blend to a fine paste and keep aside.

FRYING PANEER

5. Add 2 tbsp oil and 2 tbsp butter in a heavy bottomed pan.

6. Add 400 gram paneer, which is cut into big chunks.

7. Sprinkle pinch of salt, pinch of turmeric powder, pinch of red chilli powder and 1 tsp kasuri methi.

8. Fry the paneer on high heat from both the sides till brown.

9. Take the paneer out in some plate or tray.

MAKING OF PANEER KORMA

10. After frying paneer, there’s some oil+butter is left in the pan. If the quantity is too much for you, take some out, otherwise proceed.

11. Add 1 bay leaf, 1 tsp caraway seeds (shahi zeera), 1 green chilli, 10-12 black pepper corns, 1 black cardamom, 2 cloves and 1 tbsp ginger garlic paste.

12. Saute till ginger garlic paste turns slightly brown.

13. Add onion paste.

14. Then add 1/4 tsp turmeric powder, Kashmiri Red chilli powder to taste & 2 tsp coriander powder.

15. Mix and add 2 tbsp water if the masala is too dry.

16. Cook till onion paste starts leaving the sides of the pan and begins to separate oil.

17. Add 3/4 cup water.

18. When water begins to boil, add 1/2 cup onion barista/fried brown onion after crushing it, fried paneer, 1 tsp garam masala, salt to taste, 1 tsp sugar and 1/4 tsp kewra water. Mix.

19. Put a lid and let it simmer for 5 minutes on low heat so that paneer absorbs all the flavours.

Paneer Korma is ready. Enjoy.

NOTES

1. You can skip poppy seeds if don’t have.
2. In place of cashews, you can use blanched almonds or melon seeds or all the three i.e. cashews, almonds and melon seeds together in small quantities.
3. Onion barista is nothing but simply a fried onion. Cut and deep fry onion till brown. You can make onion barista in microwave as well by using just 1 tbsp of oil.
4. Instead of caraway seeds (shahi zeera), you can use regular cumin seeds as well. 

PANEER KORMA RECIPE | SHAHI PANEER KORMA 

Paneer Korma recipe | Shahi Paneer Korma

blessmyfoodbypayal

Paneer korma recipe is a creamy Indian dish with soft cheese, onion barista and aromatic spices, truly a vegetarian delight.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

FOR MAKING ONION PASTE

• 1/2 cup onion barista/fried brown onion
• 4 tbsp curd
• 2 green cardamoms
• 15 cashews
• 1 tsp poppy seeds
• 2 tbsp hot water

FOR FRYING PANEER

• 2 tbsp oil
• 2 tbsp butter
• 400 gram paneer (Cut into big chunks)
• Pinch of salt
• Pinch of red chilli powder
• Pinch of turmeric powder
• 1 tsp kasuri methi

FOR MAKING PANEER KORMA

• 1 Bay leaf
• 1 tsp caraway seeds (shahi zeera)
• 10-12 black pepper corns
• 1 black cardamom
• 2 cloves
• 1 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• Kashmiri Red chilli powder to taste
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 green chilli
• Salt to taste
• 1 tsp sugar
• 1/4 tsp kewra water
• 1/2 cup onion barista/fried brown onion
• Onion paste
• Fried paneer
• 3/4 cup water

Instructions

 

MAKING OF ONION PASTE

• Take 15 cashews and 1 tsp poppy seeds in a small bowl.
• Add 2 tbsp boiling hot water and soak both the ingredients for 25-30 minutes.
• Add 1/2 cup onion barista, 4 tbsp curd, 2 green cardamoms and soaked cashews and poppy seeds, alongwith soaking water in a blender jar.
• Blend to a fine paste and keep aside.

FRYING PANEER

• Add 2 tbsp oil and 2 tbsp butter in a heavy bottomed pan.
• Add 400 gram paneer, which is cut into big chunks.
• Sprinkle pinch of salt, pinch of turmeric powder, pinch of red chilli powder and 1 tsp kasuri methi.
• Fry the paneer on high heat from both the sides till brown.
• Take the paneer out in some plate or tray.

MAKING OF PANEER KORMA

• After frying paneer, there's some oil+butter is left in the pan. If the quantity is too much for you, take some out, otherwise proceed.
• Add 1 bay leaf, 1 tsp caraway seeds (shahi zeera), 1 green chilli, 10-12 black pepper corns, 1 black cardamom, 2 cloves and 1 tbsp ginger garlic paste.
• Saute till ginger garlic paste turns slightly brown.
• Add onion paste.
• Then add 1/4 tsp turmeric powder, Kashmiri Red chilli powder to taste & 2 tsp coriander powder.
• Mix and add 2 tbsp water if the masala is too dry.
• Cook till onion paste starts leaving the sides of the pan and begins to separate oil.
• Add 3/4 cup water.
• When water begins to boil, add 1/2 cup onion barista/fried brown onion after crushing it, fried paneer, 1 tsp garam masala, salt to taste, 1 tsp sugar and 1/4 tsp kewra water. Mix.
• Put a lid and let it simmer for 5 minutes on low heat so that paneer absorbs all the flavours.
• Paneer Korma is ready. Enjoy

Notes

You can skip poppy seeds if don't have.

In place of cashews, you can use blanched almonds or melon seeds or all the three i.e. cashews, almonds and melon seeds together in small quantities.

Onion barista is nothing but simply a fried onion. Cut and deep fry onion till brown. You can make onion barista in microwave as well by using just 1 tbsp of oil.

Instead of caraway seeds (shahi zeera), you can use regular cumin seeds as well.

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