The entire thing came together in less than 15 mins, probably the easiest and quickest paneer dish I have ever made. I used pre-fried paneer cubes which made it even quicker but don’t let that deter you.
Also check out mushroom kurma recipe, soya chunks korma and mixed vegetable korma recipe.
PS: This is the first picture in the gorgeous pink-orange bowl I got from Kappabashi Street in Tokyo.
Paneer Korma – A Sanjeev Kapoor Recipe
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2
Adapted from: Sanjeev Kapoor
Ingredients:
1.5 cups of cubed paneer (make paneer at home if you wish)
1 cup of plain yogurt
3-4 cloves of garlic
A pinch of turmeric powder
1″ piece of ginger
2 green chillies
1.5 tsp of all-purpose flour
1 tbsp of oil
A few whole black peppercorns
2 bay leaves
4-5 cloves
3-4 green cardamom pods, crushed
1 tsp of garam masala
A small bunch of fresh coriander leaves, chopped
Salt to taste
How to Make Paneer Korma:
1. Coarsely grind the ginger, garlic and green chillies. Add this to the yogurt along with turmeric, flour, and salt. Mix well with 1 cup water and set aside.
2. Lightly shallow fry the paneer cubes in some oil until the edges turn golden brown. Drain and set aside. If using frozen paneer, defrost fully before frying.
3. Heat oil in a pan and add the bay leaves, cloves, cardamom and peppercorns. When the spices give out a nice fragrance (1-2 mins), add the yogurt mixture. Cook on low heat for 2-3 mins or until it just starts to boil.
4. Add the fried paneer cubes and chopped coriander. Mix well. Top off with the garam masala, cook until the mixture is heated through (don’t boil), and remove from fire. Adjust salt.
The gravy was light and delicious, perfect with rotis. Although it looks bland, it was spicy and just perfect for a hot afternoon in Singapore. I didn’t miss the coconut in the gravy at all – for once!
Anonymous says
February 22, 2013 at 10:34 pmThis turned out nasty..even after following the recipe to the 'T', it tasted bland with just cardamoms hogging the limelight..
Dont try it..
Nagalakshmi V says
February 23, 2013 at 2:59 ami am sorry to hear that.
Jane says
June 5, 2016 at 8:22 pmI have made this many times for large crowds and it is always much praised. I think the flavours are very well balanced. I would certainly suggest trying it.
nags says
June 7, 2016 at 1:01 pmthank you jane!
Rumana Ambrin says
February 1, 2013 at 3:05 pmThs looks very yummy…
Anonymous says
September 4, 2012 at 6:35 pmMy 4 YO LOVES paneer and this would be perfect for her….hope to try ti soon..Lovely clicks!
Sathya Sankar says
August 16, 2012 at 7:44 amThis a wonderful alternative to the usual coconut based kormas, love it!
Appetite Treats
RAKS KITCHEN says
August 16, 2012 at 6:14 amLovely pictures,love the way you have used that IKEA table 🙂
Chitra says
August 16, 2012 at 5:35 amLovely , cute bowl and the dish too 🙂
notyet100 says
August 15, 2012 at 4:09 pmU. This is new for me perfect for the weather here,
Sharmilee! :) says
August 15, 2012 at 1:23 pmLooks so yummy, Love that bowl very much!
sowmya's creative saga says
August 15, 2012 at 8:33 amNice simple and different..
sugeethscribbles says
August 15, 2012 at 7:33 amHi, My sister is married and settled in Singapore. I want to give her a surprise birthday gift. She is a total foodie. Are there any food outlets/restaurants/chat shops where online food coupons/exclusive gift coupons transferrable for food can be purchased and transferred? Been surfing the net for more than an hour and found none of interest, apart from birthday cakes. Kindly help.
Priya R says
August 15, 2012 at 6:04 amlovely kurma Nags… and i was waiting for this bowl to come out and it did 😛 did you chk out my post http://cooklikepriya.blogspot.co.uk/
Archana Kumar says
August 15, 2012 at 5:19 amNice pic Nags ! Kurma, the south India one has coconut, korma, the North Indian does not ! I realised this some years back when my mil made vegetable kurma with coconut, till then I had only tried the very rich North Indian kormas !!
Nagalakshmi V says
August 15, 2012 at 7:10 amthat's interesting! I didn't know the difference between north indian korma and south india kuruma!
APARNARAJESHKUMAR says
August 16, 2012 at 2:06 amit is it is .. most of the kuruma from south indian add coconut . 99% of the kuruma from north indian they do not add coconut. they just add the curd, and cashew for making it thick.
Again south indian kuruma well go with idiyappam or appam or even for hot rice. very rarely it matches with roti and naan
Veena Theagarajan says
August 15, 2012 at 4:26 amI always love the kurma which is yogurt base.. I normally add other vegetables in addition to Paneer
Nice click
Great-secret-of-life.blogspot.com
Amchi says
August 15, 2012 at 4:25 amWow! Looks delectable. Wondering if paneer can be replaced with any other veggie for unfortunate ppl who cannot buymake paneer easily :p
Nagalakshmi V says
August 15, 2012 at 7:21 amoh this korma recipe would work wonders with carrots, beans, baby corn, cauliflower, peas etc. Just replace the paneer with a mix of any or all of the above vegetables 🙂