The entire thing came together in less than 15 mins, probably the easiest and quickest paneer dish I have ever made. I used pre-fried paneer cubes which made it even quicker but don't let that deter you.
Also check out mushroom kurma recipe, soya chunks korma and mixed vegetable korma recipe.
PS: This is the first picture in the gorgeous pink-orange bowl I got from Kappabashi Street in Tokyo.
Paneer Korma - A Sanjeev Kapoor Recipe
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 2
Adapted from: Sanjeev Kapoor
Ingredients:
1.5 cups of cubed paneer (make paneer at home if you wish)
1 cup of plain yogurt
3-4 cloves of garlic
A pinch of turmeric powder
1" piece of ginger
2 green chillies
1.5 teaspoon of all-purpose flour
1 tablespoon of oil
A few whole black peppercorns
2 bay leaves
4-5 cloves
3-4 green cardamom pods, crushed
1 teaspoon of garam masala
A small bunch of fresh coriander leaves, chopped
Salt to taste
How to Make Paneer Korma:
1. Coarsely grind the ginger, garlic and green chillies. Add this to the yogurt along with turmeric, flour, and salt. Mix well with 1 cup water and set aside.
2. Lightly shallow fry the paneer cubes in some oil until the edges turn golden brown. Drain and set aside. If using frozen paneer, defrost fully before frying.
3. Heat oil in a pan and add the bay leaves, cloves, cardamom and peppercorns. When the spices give out a nice fragrance (1-2 mins), add the yogurt mixture. Cook on low heat for 2-3 mins or until it just starts to boil.
4. Add the fried paneer cubes and chopped coriander. Mix well. Top off with the garam masala, cook until the mixture is heated through (don't boil), and remove from fire. Adjust salt.
The gravy was light and delicious, perfect with rotis. Although it looks bland, it was spicy and just perfect for a hot afternoon in Singapore. I didn't miss the coconut in the gravy at all - for once!
Sathya Sankar
This a wonderful alternative to the usual coconut based kormas, love it!
Appetite Treats
RAKS KITCHEN
Lovely pictures,love the way you have used that IKEA table 🙂
notyet100
U. This is new for me perfect for the weather here,
sugeethscribbles
Hi, My sister is married and settled in Singapore. I want to give her a surprise birthday gift. She is a total foodie. Are there any food outlets/restaurants/chat shops where online food coupons/exclusive gift coupons transferrable for food can be purchased and transferred? Been surfing the net for more than an hour and found none of interest, apart from birthday cakes. Kindly help.
Priya R
lovely kurma Nags... and i was waiting for this bowl to come out and it did 😛 did you chk out my post http://cooklikepriya.blogspot.co.uk/
Sharmilee! :)
Looks so yummy, Love that bowl very much!
Archana Kumar
Nice pic Nags ! Kurma, the south India one has coconut, korma, the North Indian does not ! I realised this some years back when my mil made vegetable kurma with coconut, till then I had only tried the very rich North Indian kormas !!
Nagalakshmi V
that's interesting! I didn't know the difference between north indian korma and south india kuruma!
APARNARAJESHKUMAR
it is it is .. most of the kuruma from south indian add coconut . 99% of the kuruma from north indian they do not add coconut. they just add the curd, and cashew for making it thick.
Again south indian kuruma well go with idiyappam or appam or even for hot rice. very rarely it matches with roti and naan
Veena Theagarajan
I always love the kurma which is yogurt base.. I normally add other vegetables in addition to Paneer
Nice click
Great-secret-of-life.blogspot.com
Amchi
Wow! Looks delectable. Wondering if paneer can be replaced with any other veggie for unfortunate ppl who cannot buymake paneer easily :p
Nagalakshmi V
oh this korma recipe would work wonders with carrots, beans, baby corn, cauliflower, peas etc. Just replace the paneer with a mix of any or all of the above vegetables 🙂
sowmya's creative saga
Nice simple and different..