Home - Cuisine - Paneer Korma
 Paneer Korma 
  • 1/2 kg Cottage cheese
  • 3 large Onions
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala
  • 1/2 cup Oil
  • 2 tablespoons Cashew nuts
  • 1 tablespoon Poppy seeds
  • 8-9 Cardamoms (green)
  • 2 cups Milk
  • Salt (As per taste)
Cube the paneer. Finely chop the onions. Grind the cashewnuts and poppy seeds to a coarse powder.
In a deep bottomed pan heat some ghee or oil. Fry the ginger–garlic paste to a golden brown colour. Add the onions and fry to a brown colour. Add the powdered poppy, cashews and the rest of the masala powders. Sauté for a few minutes. Add the milk. Cook on a low flame till the milk thickens. Add the paneer pieces and salt. Cook over medium heat till the oil or ghee separates.

Garnish with coriander leaves. Serve hot with rotis/naans.

Other Details
Serves: 4 Time: 30 mins.

Rating: Not rated yet.

Category: Main Course | State: Punjab | Submitted by: System


No comments yet.

Browse the whole Glossary

 Quick Links
Browse recipes according to Indian states
Browse recipes according to courses

 Conversion Calculator