Introduction – Hello friends, I am Rajeev Sharma, welcome you all to my Khana Khilana Recipe blog. Today we will tell you about a recipe that seems non-veg by the name but is vegetarian. Paneer Korma is a creamy delicious vegetarian Mughlai dish. You all must have heard the word Korma or Khurma and you all must have eaten dishes with this name. Khurma and Korma are both Arabic words where Khurma means dates and only sweet dishes are prepared from dates and Korma means delicious meat gravy. Korma and Khurma, both these dishes have their origins in the ancient Mughal era. The speciality of Korma is that it is made in two ways, one is white gravy which is made in a creamy white gravy and the other is fried onions made in a mildly spicy gravy with a mixture of tomatoes and aromatic spices.
The ancient Mughal emperors, who were known for their lavish taste and hospitality to their special guests in their court, their special cooks introduced this new style of cooking, which was later gradually adopted in different regions of India. Paneer Korma, a vegetarian version of the royal dish like meat korma, is made in a white gravy, often with cashew or almond paste, which gives this delicious dish a velvety texture and a great taste that attracts our taste buds.
If you go with your family to a three-star or five-star hotel for lunch or dinner, you will find various types of Indian paneer dishes on the menu card like kadhai paneer, shahi paneer, matar paneer, etc. But paneer korma, a creamy quintessential dish in Indian cuisine, works effectively in seamlessly combining the rich flavours of Indian food with the influences of Mughlai cuisine by bringing the creamy flavour with the aromatic appeal.
This classic creamy vegetarian dish has made a place for itself in India and worldwide, becoming a favourite delicacy of both vegetarians and non-vegetarians. Paneer, and white gravy, serve as its main ingredients, providing a soft, melt-in-the-mouth texture that makes the thick, sumptuous korma gravy a perfect accompaniment. In short, paneer korma is not just a dish; it is a testament to the art of cooking from the Mughal era heritage of India. The creamy, soft, paneer’s texture and aromatic flavour make it a favourite dish that has been giving unforgettable taste to our generations.
If you are a lover of delicious Indian dishes or a great foodie, this paneer korma recipe will give you a memorable experience that reflects the perfect art of traditional Indian cooking. Making veg paneer korma is an art that requires the right balance of aromatic whole spices and other ingredients to achieve that delicious flavour. The soft paneer pieces are marinated in a mixture of black pepper powder, red chilli powder and salt so that they absorb the flavour of these spices before cooking.
The white delicious gravy contains a delicate mixture of onion, ginger, and garlic, which is cooked on a slow flame with a mixture of cumin, coriander, turmeric and garam masala. The addition of ground cashews along with milk thickens the gravy and also gives a subtle sweetness that balances the flavour of the spices in the gravy and makes the dish delicious. To make the Paneer Korma recipe, onion and whole spices are cooked in milk till they become soft. When the milk gets cooked and thickens with the spices, then after cooling it, make a fine paste in the mixer grinder jar.
Paneer is cut into big pieces, and put in a bowl, salt, black pepper powder, and red chilli powder are added and marinated for a minute. Spices like coriander powder, red chilli powder, salt, garam masala, etc. are fried in cooking oil and then gravy is prepared by adding the ground paste. Once the gravy is ready, shallow fried paneer pieces are added and after letting it boil once, the flame is turned off. Once paneer korma is ready, it is served hot with roti, naan, paratha or pulao. So let’s make this deliciously creamy recipe.
Preparation Time – 10 – 15 Minutes
Cook Time – 30 – 35 Minutes
Total Time – 50 Minutes
Servings – 4 Servs
Cuisine – Indian
Paneer Korma Ingredients:
- 400 gm – Paneer
- 1 ltr – Milk or coconut milk
- 250 gm – Onion (chopped)
- 75 gm – Cashew
- 100 gm – Butter
- 200 gm – Cooking oil
- 2 inch – Ginger
- 15 cloves – Garlic
- 2 – Green chili
- 1/2 teaspoon – Cumin seeds
- 4 – Green cardamon
- 6 – Cloves
- 1 inch – Cinnamon (cassia)
- 2 teaspoons – Coriander powder
- 1 teaspoon – Red chilli powder (as per taste)
- 1/2 teaspoon – Turmeric powder (optional)
- 1 teaspoon – Salt (as per taste)
- 1/2 teaspoon – Black pepper powder
- 1/3 teaspoon – Garam masala
- 1/3 teaspoon – Cumin powder (roasted)
- 1 tablespoon – Green coriander leaves
- 1 teaspoon – Fennel seeds
- 1/2 teaspoon – Degi red chilli powder
Step 1
First of all, in a large non-stick pan, we will put one litre of pure milk to boil and as soon as the milk becomes a little warm after 2 minutes, then add chopped onion, chopped ginger, chopped green chillies, long green cardamom, mace, cinnamon, cashews, fennel seeds, garam masala, red chilli powder, chopped garlic, 2 teaspoons of butter and keep stirring with a slotted spoon until the milk comes to a boil.
Step 2
When the milk starts boiling properly, cover it with a lid slow down the flame and let the milk boil. Now we will cut our paneer and marinate it. We will cut 400 grams of paneer into one-inch thick one-and-a-half-inch long pieces. Place all the pieces on a plate and press the paneer lightly with kitchen paper or a kitchen towel so that the water from the paneer dries up.
Step 3
Put the Paneer pieces in a bowl and add some salt, some red chilli powder and some black pepper mix the Paneer pieces well and keep it aside for 10-15 minutes. Remove the lid from the milk stir it once with a slotted spoon and put the lid on it again. Now we will roast our Paneer pieces a little.
Step 4
Place a non-stick flat pan over the flame and add two tablespoons of butter and two tablespoons of cooking oil in it. When the butter melts and becomes hot, add the paneer pieces marinated for 15 minutes and fry them till they turn golden on both sides on high flame.
Step 5
When the Paneer pieces are golden and shallow fried from both sides, put them in a big bowl with half a litre of water, add half a teaspoon of salt, half a teaspoon of turmeric and half a teaspoon of red chilli powder and mix it and put it in the water.
Step 6
Now we will remove the lid from the milk and pick up some onion on a spoon and see when the onion melts well and the milk also reduces a bit after cooking, then we will turn off the flame and remove the cinnamon piece that is inside it and grind this gravy after it cools down. When the gravy cools down completely, put it in a mixer grinder jar and grind it finely. After grinding the gravy finely, we will cook the gravy.
Step 7
Place a non-stick pan over the flame and put one tablespoon of butter and 2 tablespoons of cooking oil in it. When the peas start melting, put 1 teaspoon of coriander powder, half a teaspoon of red chilli powder and salt according to taste and mix well. After stirring for 10 seconds, put the ground gravy in it and cook it while stirring with a spoon.
Step 8
Place a non-stick pan over the flame and put one tablespoon of butter and 2 tablespoons of cooking oil in it. When the peas start melting, add one teaspoon of coriander powder, half a teaspoon of red chilli powder and salt according to taste and mix well. After stirring for 10 seconds, pour the ground gravy into it and add one tablespoon of finely chopped coriander and 1/2 teaspoon of roasted cumin powder and cook it while stirring with a spoon. While cooking the gravy, keep it thick as per your taste.
Step 9
When the gravy is cooked and reaches the right texture, we will add the paneer pieces soaked in water after removing them from the water mix them carefully with a slotted spoon let them boil and then turn off the flame.
Step 10
When the gravy is cooked and reaches the right texture, we will add the paneer pieces soaked in water after removing them from the water mix them carefully with a slotted spoon and let them boil on a slow flame for 2 to 3 minutes and then turn off the flame.
Step 11
Now take out this prepared Korma in a serving bowl and on top of it we will add red chilli tempering, keep a small deep spoon on the flame and put one teaspoon of butter in it, when the butter melts and gets heated well, then put red chilli powder in it and after mixing it well, turn off the flame and pour this tempering over the Korma in the serving bowl, garnish it by adding two-four finely chopped coriander leaves. So our delicious creamy Paneer Korma is ready. Serve it hot with roti, naan, paratha or pulao.
You May Also Like↴
Afghani Chicken Recipe https://khanakhilanarecipe.in/2024/05/Afghani-Chicken-Recipe.html
Tips And Notes
1 – While preparing the gravy of paneer korma, we should add salt to it very carefully because we add salt to paneer even while marinating it. So, keep in mind that there should not be excess salt in paneer korma.
2 – Before frying the paneer, the pieces of paneer should be lightly pressed from above with a kitchen towel or kitchen paper. By doing this, the kitchen towel will absorb the extra water and the paneer will fry quickly.
3 – You can cut paneer in the shape of your choice but for whichever dish you want to fry paneer in, you should always cut paneer in thick pieces. After frying the paneer, put it in water mixed with turmeric, salt and chilli. By putting it in water, the paneer remains soft and does not become hard to eat.
Faq
Q: What is required to make Paneer Korma?
Ans: The main ingredients for making paneer korma are milk, onion, some whole spices and paneer. However, some people also like to make it with barista onion, curd and tomato gravy.
Q: How to store Paneer?
Ans: Although fresh paneer should always be used in food, if you have more paneer and you want to store it, then put water in a big vessel, add some salt to it mix it, dip the paneer in it and keep it in the refrigerator for two to three days.
Q: How much paneer should be eaten in a day?
Ans: Paneer is a good source of calcium and protein which is beneficial for our bones. Generally, a healthy person should eat 150-200 grams of raw paneer or any vegetable in a day. But if you have any digestive problems, then consult your doctor before eating paneer.
You May Also Like↴
Fruit Custard Recipe https://khanakhilanarecipe.in/2024/06/Fruit-Custard-Recipe%20.html
Summer Drinks https://khanakhilanarecipe.in/2024/06/Summer-Drinks.html
In Conclusion
You May Also Like ↴
Sheer Khurma Recipe https://khanakhilanarecipe.in/2024/06/Sheer-Khurma-Recipe.html
Laccha Paratha Recipe https://khanakhilanarecipe.in/2024/06/Laccha-Paratha-Recipe.html
Paneer Korma / Nutrition Value
Amount Per Serving 200 gm (one)
Calories➡ 311 kcal
Fat➡ 24.6 gm
Carbs➡ 9.8 gm
Protein➡ 14.8 gm

Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
Pingback: Bread Pakoda - From Kitchen to Table: Exploring the World of Flavors