Sep 12, 2009

Paneer Korma

Continuing on the Indian theme, I found another dish that seemed pretty interesting. I've had korma in Indian restaurants, but this was a little different. Yogurt makes this dish a really rich and creamy one, but I felt that it overwhelmed the actual taste. In the pan it smelled amazing, but on the tongue the sweet and sour nature of the yogurt blotted it all out.

This recipe comes, again, from, but I'll reproduce it here since there were some necessary alterations.


  • 1/4 cup whole cashew nuts
  • 2 small green chilies
  • 1 cup grated coconut
  • 2 tbsp coriander (minced)
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 fresh curry leaves
  • 1 finely chopped onion
  • Whole garam masala (broken up cinnamon stick, 4-5 pods of cardamon, 3-4 whole cloves)
  • 2 tbsp garlic paste mixed with 1 tspn ginger paste
  • 1 tsp turmeric
  • 1 cup plain yogurt
  • 1 cup paneer (cubed)
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 1 tsp ground pepper

In a large pan, add 2 tbsp cooking oil (I used grapeseed) and bring to medium heat. Add whole garam masala mix. Let this cook for a minute, then add the mustard seeds. When they begin to pop, add the cumin seeds. Let those cook just a little, then add the onion. Add a pinch of salt to the onions and let them fry (disturbing them very rarely) until they've started to brown.

In a separate mixer, combine cashews and grated coconut. Blend this into a smooth paste. Add the garlic and ginger paste to the hot pan and let cook for about 30 seconds. Add the cashew and coconut paste to the onions, along with the coriander and cumin powder, chilies, turmeric and curry leaves. Let some of the moisture cook out of this, being careful not to let it burn.

When the texture of the mixture is no longer very wet (can be molded / formed into clumps) add the yogurt and paneer. Cook this slowly until it has mingled with the spices and is the consistency you like (not too runny, but not too dry either).

Before you serve this, try to make a pass and pull out as much of the cinnamon, cardamon and cloves as you can; they can be nasty surprises!

You can spice this dish a little hotter than you might otherwise because the yogurt does an incredible job of soothing that heat.


  1. This is going to help my paneer craving that I've had for a few days. Yum!

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