Hello everyone, You’re most welcome to my blog. In this post, we will tell you How to make the Best Paneer Korma No.1 Recipe.

Paneer Korma is a succulent and delicate gravy dish that can be served with Naan, Paratha, or Jeera Rice. This dish is prepared with cashew nuts, yogurt, and fragrances, which makes it endure surprising.

Paneer korma is an Indian dish where Paneer, aka Indian cheese, is coddled in an ambrosial and succulent Kurmas gravy. It’s mild & delicately seasoned with an air of sweet-snuffing fragrancies like mace, saffron, verdant cardamom, and kewra.

Classically, a korma is a dish where flesh or vegetables are coddled with yogurt or stock. The fashion covers numerous nonidentical styles of korma.

Best Paneer Korma

This korma from India, Pakistan, and Bangladesh is a rich feed dish that’s grabby and uses parcels of yoghurt together with precious flavorings like cardamom, nutmeg, waxed water, saffron, and nuts like almonds and dehydrated fates.

It’s a spare protein that’s mild in the air and low in swab, making it a healthy liberty for all periods. It’s a great weaning food, too.

The flavour of a korma is grounded on the admixture of fragrancies, involving ground coriander and cumin, connected with yogurt kept below ripening temperature and incorporated sluggishly.

The korma phraseology is analogous to other braising ways in that the flesh or vegetable is first twisted hastily or seared, utilizing high heat, traditionally with ghee, and also subordinated to long, tardy cuisine utilizing wettish heat and a minimum of appended liquid.

History of Best Paneer Korma

Mughal Empire Influence The wells of Paneer Korma can be traced to the Mughal Empire, which controlled India from the 16th to the 19th century. The Mughal emperors were known for their love of fine cookery, and their cooks developed a range of rich and delicate dishes involving Korma.

Korma, which means” boil” in Persian, was first a Persian dish that was acquainted with India by the Mughal emperors. The dish was told by intermediary Asian and Persian cookery and punctuated a rich and delicate sauce made with yogurt, nuts, and fragrancies.

Paneer Korma, as we see it at the moment, surfaced as a popular dish in the Indian key during the 19th and 20th centuries. The dish features paneer twisted in a rich and delicate sauce made with yogurt, nuts, and fragrances and is frequently served with basmati rice, chapati, and naan chuck.

Paneer Korma is a popular dish throughout the Indian key, with indigenous variations and acclimations. Some popular variations carry-

– Mughlai Paneer Korma, which features a rich and delicate sauce made with yogurt, nuts, and fragrancies.

– Hyderabadi Paneer Korma, which features a racy and scrumptious sauce made with coconut milk, fragrancies, and sauces.

– Punjabi Paneer Korma, which features a delicate and rich sauce made with yogurt, butter, and fragrances.

Advantages of Best Paneer Korma

1. * High- Quality Protein * Paneer (Indian cheese) is an excellent source of high- quality protein, essential for structure and repairing muscles.

2. * Rich in Calcium * Paneer is rich in calcium, which is essential for maintaining strong bones and teeth.

3. * Good Source of Vitamins and Minerals * Paneer Korma is a good source of colorful vitamins and minerals, involving vitamin D, vitamin B12, and phosphorus.

4. * May support Reduce race Pressure * The potassium content in paneer can support reduce race pressure by balancing out the goods of sodium.

5. * Supports Healthy Digestion * The probiotics present in paneer can support healthy digestion and help with digestive diseases.

6. * May support Ameliorate Bone viscosity * The calcium and vitamin D content in paneer can support ameliorate bone viscosity, reducing the threat of osteoporosis.

7. * Supports a Healthy face * The vitamins and minerals present in paneer can support a healthy face, reducing the appearance of fine lines and crimps.

More Paneer Recipes would you like-

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Best Paneer Korma

Recipe by K.B MarksCourse: ALL RECIPECuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

336

kcal

Total time

minutes

Ingredients

Paneer – 1 kg (cut into cubes)
Curd – 2 cups (whipped)
Cashews – ½ cup (to make paste)
Fresh cream – ½ cup
Onion – 4 large (finely chopped)
Tomatoes – 4 large (make puree)
Ginger-garlic paste – 3 tbsp
Green chili – 4 (finely chopped)
Bay leaves – 2
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Cumin seeds – 1 tsp
Turmeric powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Red chili powder – 1.5 tsp
Kasuri methi – 1 tbsp
Salt – to taste
Oil – 4 tbsp
Ghee – 2 tbsp
Milk – 1 cup
Fresh coriander leaves – for garnishing

Directions

Prepare the paneer. Cut the paneer into 1-1.5 inch cubes. If you want, you can fry the paneer pieces in a little ghee or use them as is.
Make cashew paste – soak the cashews in hot water for 15 minutes. After that, add some water to them in the mixer and make a fine paste.
Prepare the gravy – Heat oil and ghee in a pan. Add bay leaves, cardamom, cloves, cinnamon, and cumin seeds and fry. Now add chopped onion and fry till it turns golden brown.
Add ginger-garlic paste and green chilies and cook for 1-2 minutes. Add tomato puree and cook for 5-7 minutes on medium flame. Add turmeric, coriander powder, red chili powder, and salt to the spices.
Fry well. When the masala starts releasing oil, add cashew paste and fry for 2-3 minutes.
Add curd and cream – Now add whipped curd and cook while stirring continuously so that the curd does not curdle.
After 3-4 minutes, add cream and milk and mix well. Let the gravy cook on low flame for 5-7 minutes.
Paneer and final touch – Now add paneer pieces to the prepared gravy and mix well. Add kasuri methi and garam masala and cook on low flame for 2 minutes. Taste the gravy and adjust the salt and spices as needed. Turn off the gas and garnish with coriander leaves.
Method of serving – Serve Paneer Korma with hot Naan, Lachcha Paratha, Tandoori Roti, or Jeera Rice. Garnish with a little fresh cream on top so that it looks even more attractive.

Notes

Tip: Always take fresh curd so that there is a slight sourness in the gravy.
Magaj (melon seeds) can also be used in place of cashews.
Do not cook the paneer for too long after adding it to the gravy, otherwise, it may become hard.
This recipe can prepare delicious and restaurant-style paneer korma for 10 people!

Best Paneer Korma