Easy Paneer Korma Recipe | Shahi Paneer Kurma—Dhaba Style
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: north indian
Ingredients
- ¼ cup oil
- 20 cubes paneer
- 2 onion (sliced)
- 2 tomato (sliced)
- 3 tbsp curd
- 3 tbsp cashew
- 2 tbsp ghee
- 1 tsp cumin
- ½ inch cinnamon
- 4 cloves
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 2 cup hot water
- 1 tsp salt
Method
- Firstly, in a kadai heat ¼ cup oil and roast 20 cubes paneer.
- Once the paneer turns golden brown, keep it aside.
- In the same oil fry 2 onions until it turns golden brown.
- Cool completely, and transfer to the mixer jar.
- Add 2 tomatoes, 3 tbsp curd, 3 tbsp cashew, and grind to a smooth paste. Keep aside.
- In a large kadai heat, 2 tbsp ghee. Add 1 tsp cumin, ½ inch cinnamon, 4 cloves and saute on low flame till the spices turn aromatic.
- Also add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, and saute till spices turn aromatic. Do not burn the spices.
- Further, add in prepared masala paste and cook well.
- Cook until the masala paste is cooked well separating the oil.
- Add 2 cup hot water, 1 tsp salt and mix well adjusting the consistency.
- Boil for 5 minutes or until the oil separates.
- Add in fried paneer and cook on low flame.
- Finally, enjoy Paneer Korma Recipe with hot steamed rice or roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.