Recipe for Paneer Korma

Paneer (cottage cheese) is so versatile as a main ingredient of so many varied dishes. I like very much eating its many dishes. I also like giving twists to original recipes and end up making some new-fangled savor. Here is also one recipe of Paneer which has got a new tang adding few more ingredients keeping its base ingredients of gravy intact. Its base ingredients of gravy are only derived from Chef Sanjeev Kapoor’s Method of cooking; otherwise whole new recipe is in our front changing its way of preparation. Who can cook better than a Master Chef like Sanjeev Kapoor, but I have tried giving my miniature effort of modifying it a little. Can’t I?

I have tried to give some tangy and crunchy flavor to cottage cheese too instead of leaving them plain. For that I have prepared a marination like coating which you’ll get to know in recipe method. To thicken gravy more I have added Poppy seeds/ Khas- Khas paste. This dish is a bit tangy because of yogurt and lemon juice used (but to avoid much tangy flavor, use plain yogurt, not very sour). This tangy flavor s getting balanced by spices used and ginger- garlic- chilli paste added. Gravy is thick coating all diced cottage cheese. So it can be said overall a well balanced spicy tangy delicious curry of Paneer is ready to savor your appetite. Let move on to know its recipe-

Paneer Korma
Paneer Korma


Time Taken- 20 min

Servings- 4

Category- Main Course


Cottage Cheese (Paneer) – 250 g

Yogurt– 1 cup

All purpose flour/ refined flour- 1 tbsp

Ginger- garlic Paste- 1tbsp

Green chilli paste- 1 tbsp

Poppy seeds/ Khas- Khas Paste- 1 tbsp (soak poppy seeds for ½ an hour and then grind)

Turmeric- ½ tsp

Bay leaves– 2

Black Peppercorns– 10

Green cardamom– 6

Cloves- 4

Garam Masala– 1 tsp

Salt- to taste

Oil- 2 tbsp

Coating for Cottage cheese-

Lime juice– of ½ lemon

Cumin Powder- 1 tsp

White Pepper Powder– ½ tsp

Garam masala- ½ tsp

Corn starch- ¾ tbsp

Salt- to taste

Oil- for frying

Steps to follow-

  1. Dice cottage cheese and pour lime juice over them and muddle up.Paneer Korma
  2. Sprinkle cumin powder, ground white pepper, garam masala & salt ( little amount as we already have it in gravy) and mix well
  3. Now coat all the diced cottage cheese in corn starch and fry until golden brown. Take out in a tray along with corn granules (that can be added in gravy to include tanginess) and keep aside.
  4. Take yogurt in a bowl and beat it well.
  5. Add in all purpose flour, chilli paste, ginger- garlic paste, turmeric & salt (to taste or as required in gravy) and mix.
  6. Heat 2 tbsp of oil in a skillet and sauté Bay leaves, Black Peppercorns, Green cardamom, and cloves.
  7. Add Yogurt mix that was kept aside along with 1½ cups of water.
  8. When it starts boiling add coated cottage cheese and sprinkle garam masala. Again bring it to boil and cook until gravy thickens.
  9. Serve hot with rice or rotis.

    Paneer Korma
    Paneer Korma

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