Friday, July 8, 2016



As you would know by now, I am fond of paneer (cottage cheese) and lose no opportunity to try out new dishes using this ingredient so popular in vegetarian homes in India. Elsewhere in this blog you will find recipes for Methi Paneer, Paneer Kolhapuri, and Paneer Jhalfrezi.

Today's recipe for Paneer Korma is adapted from the one shared by my friend Usha Bhat in a food group she manages in which I am a member.

We thoroughly enjoyed this dish which can be served as a side with the main meal and also goes well with rotis, naans etc.

  • Paneer, 200 gms
  • Onion, large -sized, 1
  • Ginger Garlic Paste, 1 tsp
  • Chilli Powder, 1 and 1/2 tsp, or to taste
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 and 1/2 tsp
  • Garam Masala, 1/2 tsp
  • Tomato, large-sized, 1
  • Capsicum, medium-sized, 1
  • Curry Leaves, a few
  • Poppy Seeds (Khus Khus), 1 tsp 
  • Coconut Gratings, 1/3 cup
  • Cashewnuts, 6
  • Salt, to taste
  • Oil,  1 and 1/2 tbsp


Cut the paneer into cubes
Finely chop the onion
Chop the tomato and capsicum
Soak the cashewnuts and khus khus in a little warm water for about 10-15 minutes
In a mixer, grind together coconut gratings along with the soaked cashewnuts and khus khus to a smooth paste using required amount of water


Heat oil in a thick-bottomed kadhai and when it gets hot add the finely chopped onion
Saute on medium flame for about 2 minutes or till they become a little golden in colour
Add the ginger garlic paste  and saute
Add the chilli powder, turmeric powder, coriander powder and garam masala
Mix well and fry for a few minutes
Next add the chopped tomato and saute till it becomes soft and mushy
Add the chopped capsicum and curry leaves and saute for a minute
Now add the paneer cubes, salt, and the ground coconut-cashewnut paste
If you would like to have more gravy, adjust the thickness of the korma by adding required amount of water
Mix well and bring it to a boil
Serve with hot rotis or chapatis.

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