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.

We have been making Paneer Butter Masala every week for many years now, ever since kids started liking Paneer. Occasionally we end up making a new version of Paneer in gourmet styles. This time I have paired up with Navratana Pulao and both the dishes got so paired well!

I also made this gravy served with Parotta and we all loved it. If you are looking for creamy, gourmet gravy, this is the one!

We are starting a new edition BM#101 where for this week I am making Creamy Gravies. Creamy Gravies are those that have creamed base and fresh cream added.

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Step By Step Pictures for making Paneer Kurma | Spicy Paneer Korma Mughlai Style

Paneer Kurma | Spicy Paneer Korma Mughlai Style

Ingredients Needed:

500 gms Paneer
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 non Cloves

To be ground as paste

1/4 cup Cashew nut roasted
1 tbsp Poppy seeds roasted
1/4 cup Coconut grated

Method to make

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 chilies, 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.

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.

• CourseMain Dish - Gravies
• CuisineMughlai Cuisine
• By Cook MethodStovetop
• OccasionHoliday Special, Weekend Special
• By DietKid Friendly, Protein Rich
• Dish TypeGravy Side Dishes, Paneer Dishes
• KeywordGourmet Gravies for Pulao, Rich Gravy for Rice

Ingredients

For the Gravy

• 500gms Paneer/ Indian Cottage Cheese
• 1/2cup Onion
• 1cup Tomato puree
• 1tsp Ginger Garlic paste
• 2tsp Red Chili powder
• 1tsp Coriander Powder
• 1/2tsp Garam Masala Powder
• 1tsp Cumin Powder
• 1/2cup Cream
• 1/4tsp Kasuri Methi
• A Pinch Turmeric powder
• Salt to taste
• 2tsp Ghee
• 1tsp Cooking Oil
• 2nos Green Chilli
• 2nos Cardamom
• 1inch Cinnamon
• 2nos Cloves

To be ground as paste

• 1/4cup Cashew Nutroasted
• 1tbsp Poppy Seedsroasted
• 1/4cup Coconutgrated

Instructions

For the Paste

1. Heat a non stick pan and roast the ingredients for the paste, allow to cool.
2. Add water and grind to a smooth paste, keep it aside.

For the Gravy

1. Heat Ghee, Cooking Oil in a nonstick pan. Add slit green chillies, whole spices and saute well.
2. Next add finely chopped Onions, Ginger Garlic Paste and saute well.
3. Add tomato puree, salt and turmeric powder, simmer for 5 mins.
4. Then add red chili powder, coriander powder, cumin powder and garam masala.
5. Add 1 cup water and bring to a boil, simmer to a medium flame and let it cook.
6. Now add the ground paste and combine well. Cook till the oil comes out on the sides.
7. Add paneer cubes, and continue cooking for a while.
8. Finally add the cream and Kasuri Methi and simmer for 5 mins.
9. Serve with rice or roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Posted in: Indian Cook