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PANNER KORMA


PANNER KORMA

Paneer Korma is Indian vegetarian curry which goes well with roti, naan or even with rice. Very simple to prepare and delicious.

Paneer or Cottage Cheese is a versatile dairy product and used in desserts, snacks or for main course in South Asia especially in India, Pakistan and Bangladesh. Paneer dishes (Gravy Dishes) goes well with roti, naan or even with rice.


Today, I wanted to prepare vegetarian recipe and I had this fresh Paneer with me. So, decided to prepare something spicy and authentic Indian Paneer recipe, so prepared this korma.

I hope you will give this and try and let me know how it 
turned out.

Panner korma recipes:

prep time:10 min
cooking time:20 min
total time:40 min

recipe:side gravy
cuisines:indian
serves:4 no
Ingredients:
  • panner cubes-500 grams
  • Green peas-1/2 cup
  • Onion chopped-2 no
  • Tomato chopped-2 no
  • Curd-2tbsp
  • Red chilli powder-1tbsp
  • Coriander powder-2tbsp
  • Green chilli-1 n0
  • Turmeric powder-1 tsp
  • Garam masala powder-1tsp
  • Oil as required
  • Salt as per taste
  • Ginger&Garlic paste-1tbsp
For ground paste:
  • coconut grated-1/2 cup
  • Pottukadalai/fried gram-2 tbsp

Spices used:

  • pattai/cinnamon-1 inch
  • Bay leaf-1 no
  • Elaikai-2 no
  • Lavangam-2 no

Method:

  1. To begin making the Tamil Nadu Style Paneer Kurma Recipe, into a blender, add the coconut and pottukadalai. Add very little water and blend to make a smooth paste. Once blended, transfer to a small bowl and keep aside.
  2. Heat a tablespoon of oil in heavy bottomed pan; add all the whole spice and allow it to sizzle for few seconds.
  3. Once that is done add chopped onions and green chilli, saute for a couple of minutes until the onions are tender and the raw smell goes away. Add chopped tomatoes and saute until it softens up.
  4. Once the tomatoes are softened, add ginger&garlic paste and all the spice powders. Saute until the aromas comes out and the masala is well cooked.
  5. Then add curd and green peas mix well.
  6. Add ground coconut paste and mix into the tomato mixture. Sprinkle salt and add 1 cup of water and bring it to a boil.
  7. Slowly drop in the cubed paneer and boil the kurma gravy for another 15 minutes and switch off the heat.
  8. Serve hot by sprinkling some chopped coriander leave on top.
  9. Serve it with hot roti.

pictorial:

1)In a blender take coconut and pottukadalai and grain into fine paste

                                             
2)Make into fine paste
                                              
3)heat oil in a pan and add whole spices and sizzle them
4)Then add green chilli and onions
5)add tomatoes and cook till turns into soft
6)add ginger&garlic paste and salt
7)Then add all spice powder mix well
8)add curd
9)add green peas
10)add ground paste and required water mix well
11)add panner cube and boil it
12)after raw smell gone add coriander leaves
13)Serve it with rotis..

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