Name: Paneer Korma Mughlai Shahi Paneer Korma Curry Recipe
Total time: 20 min
Yield: 3
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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.

How to make Paneer Korma Mughlai Shahi Paneer Korma Curry Recipe

Pavani

Crawler

Indian

<p>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.</p>

Vegetarian

Almonds

Poppy seeds white variety

Onion

Tomato

Turmeric ground aka curcuma

Chili powder

Cumin ground

Coriander seeds ground

Cinnamon ground

Green cardamom

Small bay leaf

Black pepper

Salt

Ginger + garlic

Yogurt

Cream

Water

Paneer aka indian cottage cheese

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.

step 1

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.

step 2

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 cook on very low heat for about 5-7 minutes so that it gains flavor. (when the curry cools it gets a bit thicker, the poppy seeds almond and ginger make it a bit thicker as well).

step 3

Then add the paneer cubes and cook for another 3 minutes on low heat before you garnish with fresh coriander (cilantro).

step 4

step 5

Masala Herb