Paneer Korma recipe, Indian Vegetarian Recipes (2024)

FAQs

What is paneer korma made of? ›

Paneer korma is an Indian dish where Paneer, aka Indian cheese is simmered in a fragrant and delicious kurma gravy. Korma also known as kurma is a South Asian curried dish where meat or vegetables are cooked in a curry base made with nuts, seeds, yogurt, coconut and spices.

North Indian Korma is made with yogurt, nuts, seeds & brown onion paste. Sometimes you will also see recipes made with boiled onion paste like this Navratan Korma. South Indian Korma (known as Kurma) is made with coconut, seeds, sometimes nuts and no brown onion paste. Optionally yogurt is used.

Paneer is already cooked.

So it's not essential that you cook it prior to adding to curry. Some people like a golden brown colour on the outside. If you like, you can shallow fry, deep fry, or grill paneer before adding it to a curry. This will create a golden crust on the outside.

Hence, korma has a yoghurt/cream-based mildly spicy gravy with a simmered centre component. Shahi korma, Mughalai korma, Hyderabadi korma, and Kashmiri korma are prime examples. On the other hand, curry is usually spicier and thicker than korma. It is similar to a pre-cooked sauce loaded with herbs and spices.

In the battle of spice dynamics, Korma employs a more subdued approach, relying on fragrant notes to create a nuanced backdrop. Tikka Masala, on the other hand, marches forward with a vibrant array of spices, where cumin, coriander, and paprika join forces to conquer taste receptors with their fiery embrace.

It has a slightly sweet taste due to the turmeric and coriander, although it is not as sweet as Korma and is acidic. You'll also notice a slight smokey flavor. Despite their similar appearances, the two have distinct textures; Chicken Tikka masala is drier than Korma.

Korma defies strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce that's seasoned with aromatic spices. It often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds.

Korma or qorma (Urdu: قورمہ; Hindi: क़ोरमा; Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.

10 minutes makes it extra soft and crumbly!

Why put paneer in water after frying? ›

After frying, if the paneer becomes hard, let the raw paneer soak in normal water for 10 minutes. This is because cooking extracts the paneer moisture making it hard or rubbery to eat. On the other hand, putting the paneer in water keeps it soft and gives the necessary moisture (if lost while cooking).

Top tip: If you find your paneer can get a bit dry or chewy when fried or cooked, you can soak it in water for 10 minutes so it retains more moisture while cooking.

Paneer korma is a mild and slightly sweet curry dish, thanks to its cashew and/or coconut content. Its origins lie in the Indian subcontinent and hails from the Mughlai cuisine.

Low in Carbohydrates: Paneer tikka is low in carbohydrates, making it ideal for those on low-carb diets or trying to control their blood sugar levels. Vitamin-Rich: The spices and herbs used in the marinade can provide a variety of vitamins and antioxidants to the dish.

How Many Calories Are Present? Chicken is the best option for consuming fewer calories. 100g of chicken has 165 calories whereas 100g of paneer contains 265-320 calories.

Korma defies strict definition, but this Mughlai dish typically involves meat or vegetables braised in a relatively mild velvety yogurt sauce that's seasoned with aromatic spices. It often carries a nutty undertone from blended almonds, cashews, coconut, or poppy seeds.

Paneer has a mild, milky flavour and a dense crumbly texture that goes beautifully well with strong spicy flavours used in many classic Indian dishes. Because it won't melt like other cheeses, chunks of it can be stirred into soups or curries and remain intact.

It features a rich, creamy gravy made with a base of yogurt or cream and aromatic spices. The Chicken is simmered in this luscious sauce, allowing the flavors to meld together and create a harmonious taste. Chicken Korma tends to have a slightly nutty essence because of ingredients like almonds, cashews, or coconut.

Paneer Tikka Masala is a North Indian dish of grilled paneer (Indian cheese) served in a spicy gravy known as Tikka masala. It is a vegetarian version of the world famous Chicken Tikka Masala.