Grated Paneer Korma Recipe

Grated Paneer Korma is a rich and creamy Indian dish made with grated paneer (Indian cottage cheese) cooked in a flavorful and aromatic gravy. The paneer is simmered in a blend of spices, onions, tomatoes, and cashew paste, resulting in a luscious and indulgent curry. This dish is perfect for special occasions or when you want to treat yourself to a delicious vegetarian meal.

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15minstotal
15m.total
Grated Paneer Korma
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Ingredients for Grated Paneer Korma Recipe

  • 50 gram Grated Paneer
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Cloves
  • 1/4 inch Cinnamon Stick
  • 1/2 Onions, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/2 Tomatoes, Chopped
  • 1/2 tablespoon Cashew Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Water As Needed
  • as required Fresh Coriander Leaves For Garnish

Directions: Grated Paneer Korma Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
  • STEP 2.Add finely chopped onions and cook until golden brown.
  • STEP 3.Add ginger-garlic paste and cook for a minute.
  • STEP 4.Add chopped tomatoes and cook until they turn soft.
  • STEP 5.Add cashew paste, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
  • STEP 6.Add grated paneer and cook for a few minutes.
  • STEP 7.Add water to adjust the consistency of the gravy and simmer for 5-7 minutes.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

  • To make cashew paste, soak cashews in warm water for 15 minutes and blend until smooth.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • For a richer flavor, you can add a tablespoon of fresh cream or yogurt to the gravy.

Storage and Serving

  • Grated Paneer Korma can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the korma with naan, roti, or steamed rice for a complete meal.
Nutrition
value
619
calories per serving
41 g Fat30 g Protein33 g Carbs2 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    30g
  • Carbs
    33g
  • Fiber
    2g

MacroNutrients

  • Carbs
    33g
  • Protein
    30g
  • Fiber
    2g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    681mg
  • Iron
    2mg
  • Vitamin A
    373mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    160mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    530mg
  • Selenium
    36mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp