Paneer Korma Recipes
PANEER KORMA
Paneer korma is a thick and creamy curry made from Indian cheese and korma curry paste. This korma curry is mild and sweet - ideal for curry beginners!
Provided by Michelle Minnaar
Categories Main Course
Time 1h15m
Yield 4
Number Of Ingredients 19
Steps:
- Cover the cashew nuts with water for 1 hour so that they soften up.
- Drain, then blitz them together with the coconut and water in a food processor until a paste is formed. Add a splash of water, if necessary. Set aside.
- Place the garlic, ginger and chillies in a food processor and blend until everything is finely chopped. Set aside.
- Fry the paneer in the ghee until browned and set aside.
- In the same pan, continue to gently fry the onions, then stir in the fresh garlic paste and cook for another 3 minutes.
- Add the remaining spices to the mix and fry for another 3 minutes.
- Pour in the fresh tomato puree, give it a good stir and let the sauce reach a bubbling point. Let it slowly simmer for 10 minutes.
- Stir in the cashew nut paste and let the sauce simmer for another 5 minutes.
- Pour in the cream and cook for another 5 minutes.
- Stir in the fried paneer cubes and let it heat through for 5 minutes.
- Serve immediately with rice or naan. Garnish with coriander leaves and sliced red chillies. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 439 calories, Sugar 13 g, Sodium 236 mg, Fat 29.6 g, SaturatedFat 18.6 g, Carbohydrate 37.4 g, Fiber 7.5 g, Protein 10.3 g, Cholesterol 39 mg
PANEER KORMA
Cook this recipe inspired by saag paneer in just 30 minutes. It's a flavourful veggie curry that's heady with fresh ginger and cardamom. Serve with rice or naan breads
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium-high heat. Add the paneer cubes and fry for 5 mins, turning regularly, so each side is golden brown. Remove with tongs and put on a plate lined with kitchen paper.
- Put the onion, ginger and garlic in a food processor with a splash of water and blitz until completely smooth. Heat the remaining oil in the frying pan over a medium-low heat. Add the onion mixture and a pinch of salt, and fry for 10 mins or until lightly golden. Add the korma paste and cardamom, and fry for 1 min. Stir in the ground almonds and fry for 1 min to make a thick paste.
- Add the stock, bring to a simmer and cook for 5-10 mins, uncovered, or until reduced a little. Add the spinach to the sauce and cook for 5 mins. Stir through the yogurt and paneer, and season generously. Serve with rice or warm naan breads.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
SHAHI PANEER KORMA
Make and share this Shahi Paneer Korma recipe from Food.com.
Provided by anitacita
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut paneer into small cubes. Fry on medium heat till slightly brown. Set aside.
- Over medium heat fry cumin. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato paste, water, and spices. Bring to a boil.
- Stir milk into the skillet with the paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.
Nutrition Facts : Calories 86.6, Fat 1.7, SaturatedFat 0.8, Cholesterol 4.3, Sodium 476, Carbohydrate 16.6, Fiber 3.5, Sugar 8.2, Protein 4.1
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- Toast your Almonds and Poppy seeds for a minute in a hot pan on all sides until you get the fragrant, good smelling aroma. Let the toasted almonds and poppy seeds cool, then transfer to a small spice/chutney blender jar together with the onion and tomato cut into rough chunks. Blend to a fine paste and keep aside.
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