Paneer korma


  1. 1 cup cottage cheese
  2. 1 onion, grated
  3. 1/2 cup curd
  4. 1/2 cup dry grated coconut
  5. 1/2 tsp grated ginger, 1 green chilli chopped.
  6. 4 cashew nuts
  7. 1 bay leaf , 1 green cardamom, 2-3 black peppercorns.
  8. 1/2 tsp red chili powder, 1 tsp coriander powder,  1/4 tsp turmeric powder.
  9. 2 tbsp ghee
  10. 2 tbsp finely chopped coriander leaves.
  11. 3/4 cup water.
  12. Salt to taste.


  • Add yogurt, coconut, ginger, green chilli, and cashew nuts in a small chutney jar of the grinder.
  • Grind them to make a thick paste. Transfer it to a small bowl and keep aside until required.
  • Heat ghee in a pan over medium flame. Add paneer cubes and shallow fry them until light brown. Transfer them to a plate.
  • Heat ghee in the same pan ver medium flame. Add bay leaf, green cardamom and black peppercorns.  Saute them for 10-20 seconds.  Add chopped onion and saute until light brown. It will take approx 2 minutes.
  • Add red chilli powder, turmeric powder, coriander powder and mix well.
  • Add yougurt coconut and cashew nut paste and salt.
  • Stir well and cook for a minute add 3/4 cup water and mix well. Cook for approx 3 minutes.
  • Add paneer cubes, mix well and cook until gravy turns thick of for approx. 5 minutes.
  • Turn off the flame transfer curry to a serving bowl.
  • Garnish with fresh coriander leaves.  

Leave a Comment

Open chat
Instant Query