Paneer Korma


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Pamper your senses with this aromatic and rich korma of soft, succulent paneer cubes in a tangy onion-tinged tomato gravy. The accents of cardamom and the abundance of fresh cream make the Paneer Korma a true luxury. Serve hot with any puri, roti or pulao of your choice, to make a special occasion much more special.

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Makes 4 servings
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Ingredients

Method
  1. Heat the oil in a deep pan, add the onions and cardamom and sauté on a medium flame for 2 minutes.
  2. Add the tomatoes and 2 tbsp water and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the chilli powder and turmeric powder and cook on a medium flame for a few seconds.
  4. Add the paneer, cream and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve hot garnished with coriander
RECIPE SOURCE : PaneerBuy this cookbook
2 reviews received for Paneer Korma
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
loves cookingApril 30, 2014

It's unlike traditional north Indian subzis but still worth a drool. The gravy is creamy with just the right seasoning.You should try if you are looking for a light and non-greasy North Indian meal.

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Helpful reviews for this recipe
Reviewed February 09, 2013by Cooking enthusiast

Paneer and tomatoes make the perfect combination in this lovely vegetable.

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Reviewed April 30, 2014by loves cooking

It's unlike traditional north Indian subzis but still worth a drool. The gravy is creamy with just the right seasoning.You should try if you are looking for a light and non-greasy North Indian meal.

Was this review helpful?   


Report this Reported by 1 member
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