by Tarla Dalal
Added to 471 cookbooks
This recipe has been viewed 136096 times
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.
- Heat the oil in a deep pan, add the onions and cardamom and sauté on a medium flame for 2 minutes.
- Add the tomatoes and 2 tbsp water and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the chilli powder and turmeric powder and cook on a medium flame for a few seconds.
- Add the paneer, cream and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with coriander
Nutrient values per serving
|Vitamin A||476.4 mcg|
|Vitamin B1||-0.7 mg|
|Vitamin B2||-0.7 mg|
|Vitamin B3||-0.6 mg|
|Vitamin C||10 mg|
|Folic Acid||7.7 mcg|
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