Paneer Korma Recipe

Name: Paneer Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 shallots, chopped; 1 cubic inch ginger, minced; 2 tablespoons ghee or 2 tablespoons butter; 1 teaspoon dried chili pepper flakes; 1 teaspoon garam masala; ½ teaspoon cardamom powder; ½ teaspoon ground coriander; 4 plum tomatoes, chopped coarsely; ½ cup cashews, chopped; 200 g paneer cheese (or pressed cottage cheese); ⅓ cup yoghurt

Servings: persons

3 shallots, chopped
1 cubic inch ginger, minced
2 tablespoons ghee or 2 tablespoons butter
1 teaspoon dried chili pepper flakes
1 teaspoon garam masala
½ teaspoon cardamom powder
½ teaspoon ground coriander
4 plum tomatoes, chopped coarsely
½ cup cashews, chopped
200 g paneer cheese (or pressed cottage cheese)
⅓ cup yoghurt

1
Fry the ginger and shallots in 1 tbps of ghee, on medium heat, until it begins to brown slightly.
2
Add the masala, cardamom, coriander, chili flakes, and then add the tomatoes and cashews.
3
Heat for one minute.
4
Pour mixture into a food processor, and blend until smooth.
5
Add remaining tbsp of ghee to the pan, pour the mixture back into the pan, along with the paneer, diced into 1/2 cubic inch pieces.
6
Stir until heated through.
7
Add the yoghurt and blend.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 shallots, chopped, 1 cubic inch ginger, minced, 2 tablespoons ghee or 2 tablespoons butter, 1 teaspoon dried chili pepper flakes, and more.

Yes, Paneer Korma falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneer Korma

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