Paneer Korma Recipe - Mughlai Shahi Paneer Korma Curry
User Reviews
4.3
27 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
3 servings
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Calories
359 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Korma Recipe - Mughlai Shahi Paneer Korma Curry
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Velvety vegetarian Paneer Korma Recipe; an easy and quick Indian cottage cheese curry with almonds, spices and yogurt. Make sure to cook the curry on low heat as this is a curd based curry and over heating can cause curdle.
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Ingredients
- 6 almonds
- 1 Teaspoon poppy seeds white variety
- 1 onion
- 1 tomato
- 1 ½ Tablespoon oil
- ½ Teaspoon Turmeric Ground aka Curcuma
- ½ Teaspoon Red Chili Pepper Ground
- 1 Teaspoon Cumin Seeds Ground
- 1 Teaspoon Coriander Seeds Ground
- ¼ Teaspoon cinnamon ground
- 1 green cardamom pods *see Notes
- 1 small bay leaf
- ¼ Teaspoon Black Pepper Ground
- Pinch salt
- 1 Tablespoon Ginger + Garlic
- 5 Tablespoons yogurt
- 2 Tablespoons table cream
- ½ Cup water
- 7 Ounces paneer aka Indian Cottage Cheese
- Cilantro Fresh to garnish, aka fresh Coriander
Instructions
- 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.
- Add the Oil to a pan and stir fry for a minute all the spices, including, Turmeric, Chili, Cumin, Coriander p., Cinnamon, Cardamom, Bay leaf and Black Pepper. Then quickly add in the almond onion mixed paste, which you prepared earlier, and the Ginger Garlic Paste. Mix and stir cook for one two minutes.
- Reduce the stove heat or even close it and add the yogurt and cream. Mix it all and return to very low heat. At that point keep the curry to cook for 2 minutes on low heat before adding the water. If the yogurt/curd is heated up too much, or the curd will curdle The curry has to simmer over a very low heat for about 20 minutes so that it gains on flavor. (When the curry cools it gets a bit thicker, the poppy seeds almond and ginger make it a bit thicker as well)
- Then add the paneer cubes and cook for another 10 minutes on alower stove heat option.
- Garnish with freshly chopped cilantro. Serve up hot. (I used cut culantro/Mexican long cilantro in the pictures).
Notes
- Try to get white poppy seeds instead of black poppy seeds. The flavors are different. You can't substitute with black poppy.
- Whole Cardamom spice slightly crushed or around ¼ Teaspoon Cardamom powder
- You can also use Cashews instead of Almonds.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
10g
(3%)
Protein
12g
(24%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
61mg
(20%)
Sodium
50mg
(2%)
Potassium
228mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
620IU
(12%)
Vitamin C
8.3mg
(9%)
Calcium
407mg
(41%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 61mg | 20% |
| Sodium | 50mg | 2% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 407mg | 41% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
27 reviews
Good
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