Paneer Korma Recipes

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PANEER KORMA



Paneer korma image

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

3 tbsp vegetable oil
225g block of paneer , cut into 2cm cubes
1 large onion , roughly chopped
thumb-sized piece of ginger , peeled
2 large garlic cloves
5 tbsp korma paste
3 cardamom pods , crushed
70g ground almonds
500ml vegetable stock
150g spinach
100g Greek yogurt
rice or naan breads, to serve (optional)

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

PANEER KORMA



Paneer Korma image

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

30ml (2 tbsp) cashew nuts
60ml (4 tbsp) dessicated coconut
60ml (4 tbsp) water
2 garlic cloves, peeled
2.5cm (1in) ginger, peeled
2 green chillies, washed and stalks removed
15ml (1 tbsp) ghee or butter
450g (1lb) paneer, cubed
2 onions, peeled and finely chopped
2.5ml (½ tsp) cinnamon powder
5ml (1 tsp) chilli powder
5ml (1 tsp) turmeric
10ml (2 tsp) coriander powder
2.5ml (½ tsp) caraway seeds
4 green cardamom pods, crushed
4 large tomatoes, pureed
250ml (1 cup) single cream
Salt, to taste
Coriander leaves, for garnishing

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

SHAHI PANEER KORMA



Shahi Paneer Korma image

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

200 g paneer cheese
1 teaspoon roasted cumin powder
1 medium onion
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons garam masala powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon white pepper powder
8 ounces tomato paste
1/2 cup water
1/2 cup milk
salt

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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