Hola Everyone !!!
Are you a great fan of Cookbooks? Do you maintain Dairies for recipes? Well I do. Recently I have started to collect Cook Books as I wish to try some amazing recipes whenever possible.Few days back during my visit to a book store a small palm size cookbook of 200 Curries by Sunil Vijayakar caught my attention. There are many recipes from all parts of the world and includes both vegetarian and Non vegetarian. I was tempted to try Paneer Korma recipe from this book. It turned out so well and my family loved every bit of it.I tweaked the original recipe a little to suit my Palate.
As a part of our 80th #Foodiemonday # Bloghop Theme #CookbookCooking my contribution is Paneer Kurma. Paneer is so versatile and can be used in various recipes.Paneer is an all time favourite in my house.It takes about 20 mins to prepare the ingredients and 30 mins cooking time.
Recipe for Paneer Kurma:
2 Tbsp Sunflower Oil
8 Shallots Finely Chopped
1Tbsp CuminPowder /Jeera Powder
1 Tbsp Coriander Powder /Dhania Powder
1 Tsp Turmeric /Haldi (1 have used 1/4 tsp as turmeric powder is home made)
1 Tsp Chilli Powder
1 Tsp Garam Masala
4 Ripe Plum Tomatoes roughly chopped
2 Tsp Crushed Garlic
2 Red Chillies,deseeded and finely sliced
2 Tbsp Tomato Puree
1 Tsp Sugar
150 Ml Water
200 Ml Fresh Cream
450 Gms Paneer (bite size cubes)
200 Gms Fresh Bengal Gram crushed (original recipe call for green peas)
Coriander to Garnish
Pappadome to serve (I have skipped this)
Heat the oil in a heavy Bottom pan, add the shallots and stir fry for 2-3 mins. Add the ground spices and stir fry for one minute.
Add the tomatoes, garlic,chillies ,tomato puree,sugar and water and bring to boil.Reduce the heat and simmer, uncovered for 15-20 mins.
Stir in the cream,paneer and crushed fresh bengal gram and let it simmer gently for abpout 5-8 minutes or untill the bengal gram has cooked.
Season well,remove from the heat ,garnish with fresh coriander and serve with Crisp Pappadoms / Roti / Naan / Rice.
- I have substituted green peas with fresh Bengal Gram
- You can use fresh Cream instead of Store bought. I have used Amul cream.
- Chilli powder can be adjusted to suit your palate.
24 thoughts on “Paneer Korma”
Superb share Pree! Loved the idea of crushed Bengal gram instead of green peas.
Thank you Pushpita.Yes adding bengal gram enhanced the taste.
Looks lovely. Thanks for sharing Preethi 🙂
Thank you Priya.
Looks so tempting
… Will give it a try real soon
Thank you Neha.
It looks so tempting..yummy paneer curry !!
Thank you Jolly.
The paneer kurma looks awesome
Thank you Alka.
Looks so yummy!
I love cook books Preethi and I have nearly 3 old diaries full of recipes. Years back when magazines and books were the only source of recipes, I had jotted down so many. Love the handbooks… I was gifted a Hamlyn handbook on desserts and cupcakes. Paneer korma looks so creamy and delicious.
The kurma looks so tempting and the gravy looks yummy.
Paneer kurma looks so tempting Preethi. Superb share. Loved it.
deliciously yummy treat….
Great idea! Thanks for sharing!
Glad you liked it.Most welcome.
The recipe looks fab!!! Hozz this book Preethi? Have came across it many a times but still somehow reluctant to buy it.. Is it worth buying?
Paneer is one of my top 5 favourite foods for SURE! My favourite paneer dish is saag paneer 🙂 Thanks for the post – love your blog! Great photography, too. I want this now!
Thank you Cindy.I am so Glad you like Paneer.Thanks for liking my blog too.