Paneer Kurma | Spicy Paneer Korma Mughlai Style
Paneer Kurma or this Spicy Paneer Korma Mughlai Style is a delicious side dish you can make for mild pulaos or for naans. Planning properly for this gravy makes it easy to make.
Ingredients
For the Gravy
- 500 gms Paneer / Indian Cottage Cheese
- 1/2 cup Onion
- 1 cup Tomato puree
- 1 tsp Ginger Garlic paste
- 2 tsp Red Chili powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 1/2 cup Cream
- 1/4 tsp Kasuri Methi
- A Pinch Turmeric powder
- Salt to taste
- 2 tsp Ghee
- 1 tsp Cooking Oil
- 2 nos Green Chilli
- 2 nos Cardamom
- 1 inch Cinnamon
- 2 nos Cloves
To be ground as paste
- 1/4 cup Cashew Nut roasted
- 1 tbsp Poppy Seeds roasted
- 1/4 cup Coconut grated
Instructions
For the Paste
- Heat a non stick pan and roast the ingredients for the paste, allow to cool.
- Add water and grind to a smooth paste, keep it aside.
For the Gravy
- Heat Ghee, Cooking Oil in a nonstick pan. Add slit green chillies, whole spices and saute well.
- Next add finely chopped Onions, Ginger Garlic Paste and saute well.
- Add tomato puree, salt and turmeric powder, simmer for 5 mins.
- Then add red chili powder, coriander powder, cumin powder and garam masala.
- Add 1 cup water and bring to a boil, simmer to a medium flame and let it cook.
- Now add the ground paste and combine well. Cook till the oil comes out on the sides.
- Add paneer cubes, and continue cooking for a while.
- Finally add the cream and Kasuri Methi and simmer for 5 mins.
- Serve with rice or roti.
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