Paneer Korma Recipe ( Mughlai ) - Paneer Recipes

 

Paneer Korma recipe was in my try list for long time.So I tried it last week for Sendhil & Raksha’s Lunch box as a side dish for roti.Actually I was looking for a paneer korma without coconut.But I found this recipe with curd,cashews & coconut masala in Mughlai style.I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds.It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.The most important thing in this korma is that curd should be fresh & not sour at all else it will spoil the taste of this gravy.So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum.Soon I will try to share a paneer masala korma with tomato base.Now lets see how to make this Indian Paneer Korma recipe with coconut .

Do check out my North Indian style White Paneer Korma Recipe too !

Paneer korma recipe

Paneer korma recipe - How to make yummy paneer kurma recipe with coconut

Cuisine: Indian

Category: Side dish For Roti

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
( 1 cup - 250ml)

Paneer - 1 cup ( 100gms cut into small cubes) Cooking oil - 2 tbsp Bayleaf - 1 no Cinnamon – 1 inch Cloves – 2 no Cardamom - 1 no Pepper corns - 1/8 tsp Big onion - 1 no Red chilli powder - 1/2 - 1 tsp ( add 1 tsp for spicy taste) Dhania powder - 1 tsp Turmeric powder 1/8 tsp Garam masala powder – 1/2 tsp Salt and water - as needed Sugar - 1/2 to 1 tsp Kasoori methi - 2 big pinches To grind Grated coconut -1/4 cup Fresh curd - 1/3 cup ( Should use fresh curd) Cashew nuts - 8 nos Ginger - 1 inch piece Poppy seeds/Khus khus -1 tsp Green chilli – 1 no

METHOD

Cut the paneer into small cubes or strips and keep them immersed in hot water till use. Grind all the ingredients given under “ To grind” to a smooth paste. Add water to grind if needed. Set aside. Heat oil in a pan and saute Cinnamon, cloves, bayleaf, cardamom and pepper corns.Add big onions and saute until transparent.Add red chilli powder, turmeric powder, dhania powder, sugar and salt.Mix for few seconds without burning the masala.Now add the ground coconut paste and saute well. Lastly add garam masala powder and mix well. Add 1 cup of water and boil for few minutes.Check for taste. Add more spice powders if needed. Lastly add the paneer cubes. Crush kasoori methi lightly and add it to the gravy. Switch off the flame and garnish with coriander leaves if  you wish. Enjoy with roti and pulao !

Note

Make sure you use fresh curd. It should not be sour.Sour curd makes the gravy tangy and tasteless.So please see to it. Add more chilli powder for spicy taste.

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Channa Kurma Recipe - Chickpeas Kurma - Kondakadalai Kuruma - Side dish for Roti,Poori

Before going to this recipe,let me tell you,this is not North Indian style Chana masala. This is purely South Indian style kuruma type chana masala (Kondakadalai kurma in Tamil). I followed my Saravana bhavan kurma recipe with small changes and made this korma adding kondakadalai/Chickpeas. You can use black chana as well. It was very flavorful and the addition of chana made it more healthy too.

As suggested by my friend Shalini, I serve this kurma garnished with chopped onions. It adds a great taste and goes well with chapathi, poori & dosa. If you like,  you can mix this kurma with plain rice and enjoy. Soon I will post North Indian restaurant style chana masala.

Do check out my one pot , pressure cooker Chana masala in North Indian style !

Channa Kurma/chickpeas Kurma

Chana Masala / Chana kurma for chapathi/Roti and Parota

Cuisine: Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

White Chana/Kondakadalai - 1 cup ( Soak for 8 hrs) Cooking oil + ghee – 2 tbsp Bayleaf – 1 no Black stone flower/Kalpasi – 1 no Cinnamon – 1 inch,Cloves – 1 no,Cardamom –1 no Cumin seeds – 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) Ginger&Garlic paste - 1/2 tsp Red chilli powder or sambar powder - 1/2 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Kasoori methi – a pinch Salt & water - as needed To grind Grated coconut - 1/3 cup Green chillies - 2 no Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

HOW TO MAKE CHANA / KONDAKADALAI KURMA - METHOD

Wash and soak the chana / kondakadalai over night. Pressure cook for two whistles in low flame. You can also add the soaked chana directly to the kurma and pressure cook it. Both works. Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee.Saute the bayleaf and black stone flower/Kalpasi. Splutter cumin seeds. Add onions, g&g paste and saute till it turns transparent & raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste,turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame. Lastly add the soaked chana( Here I used boiled chana). Mix well and add a 2cups of water. Mix well and add a pinch of kasoori methi and curd. Stir well and pressure cook in low flame for just one whistle. Chana kurma is ready to serve !! Enjoy with chapathi ,poori or parota.It tasted great with dosa too!

Note

Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must. Adjust the quantity of chillies and red chilli powder based on your taste. You can try to replace Red chilli powder with chana masala powder if you have. But adjust the quantity as per your wish.

Try this yummy channa kurma for roti/Parota, enjoy your food !!

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Matar Paneer Recipe-Paneer Recipes

Matar paneer(in Hindi) / Green peas cottage cheese gravy(in English) is a classic Punjabi style masala gravy that is served as a side dish for Roti, Naan, Kulcha & Pulao varieties.I have been making it for years following the recipe of”My dhaba”. Recently I came across this low fat restaurant style recipe in “Saffron Trail” blog.I combined both the recipes & came up with this version.I prepared it for Sendhil & Raksha’s lunch box and packed with chapathi.It came out very well.As it is a low fat version,I have not fried the paneer pieces or used fresh cream here.I loved this gravy a lot.I am sure you will like it too.Do give a try.Lets see how to make this yummy Paneer recipe – Mutter Paneer Masala.

Matar Paneer Recipe

Punjabi Matar paneer recipe - Side dish for roti,naan,kulcha & pulao

Cuisine: North Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer/Cottage cheese - 100 gms ( 1/2 cup) Green peas - a handful Big onion - 2 nos Green chilli - 1 no ( slit) Tomato - 3 nos Cashews - 5 nos Whole garam masala-(Cinnamon - 1 small,Cloves - 1 no,Cardamom - 1 small )  Ginger - 1 inch Garlic - 5 cloves Red chilli powder - 1.5 to 2 tsp Dhania powder - 1 tbsp Turmeric powder - 1/8 tsp Garam masala powder - 1 tsp Salt & water - as needed Curd - 2 tbsp Cooking oil - 1 tbsp Cumin seeds/Jeera - 1/2 tsp Sugar - 1/8 tsp Kasoori methi - 1/2 tsp ( crushed)

METHOD

Boil a cup of water and immerse the paneer pieces till use.Make sure the water is not too hot.Cook the peas in required water.If you are using dried peas,soak it overnight and then pressure cook it before adding to the gravy.Chop the onions & tomatoes.Peel garlic & chop ginger. Heat 2 tsp of oil and saute the cashews,ginger,garlic,whole garam masala like cinnamon, cloves, cardamom ,onions & tomato pieces. Saute everything until tomato turns mushy.Cool & grind them to a smooth paste adding enough water.  ( If you wish, you can add red chilli powder, dhania powder and garam masala powder along with tomato while sauting. But make sure you don't burn the spice powders.) I added all the spice powders in the next step. Now heat 1 tsp of oil in a pan and splutter cumin seeds, saute slit green chilli.Add the ground paste.Add turmeric powder, red chilli powder, garam masala powder, dhania powder & saute until the paste turns thick.Add the boiled peas.Add some water and let the gravy boil till it leaves oil. Lastly add the paneer pieces,sugar , curd & crushed kasoori methi. Boil for a minute & switch off the flame. Do not make the gravy too thick because this gravy thickens over time.So make it semi thick.Serve with roti/naan/kulcha ! Enjoy !

Note

You can skip the whole garam masala while sauting onion,tomato if you don’t want spices to be dominant.It tastes good in either ways. Add more chilli powder to make a spicy gravy.I used medium spice here. You can add fresh cream at the end to make this gravy more rich.You can also fry the paneer pieces in little oil till golden brown and add to the gravy.

Yummy & colorful Matar paneer is ready to serve with roti !Enjoy !

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Shahi Paneer Recipe - How to make shahi paneer at home

Shahi paneer is one of the classic Paneer recipes that is served as a side dish for Naan , Kulcha and roti/chapathi. Recently I tasted shahi paneer masala in a restaurant. It was so creamy , rich, mildly spiced and sweetish too. I loved it very much with butter naan and got tempted to try at home.The one I had in restaurant was pale orange in color. So I was looking for a recipe that matches the same.I found Dassana’s recipe was close to the ones I searched. I made small changes as per my family’s taste buds. It came out perfect as I wished👍. Sendhil & Raksha loved it too. We all relished it with soft chapathi. This gravy can be done with easily available ingredients. Lets see how to make this mildly spiced & creamy Shahi paneer Masala gravy recipe at home with step by step pictures.

Shahi Paneer Recipe - Restaurant style

Shahi paneer recipe - Yummy Side dish for Naan, Kulcha and roti

Cuisine: North Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Paneer - 100 gms Salt & water -- as needed Kasoori methi - a big pinch Fresh cream - 2 tbsp Fresh yogurt/curd – 1/4 cup (whisked) To boil & cook Big onion - 2 nos Ginger- 2 inch piece Garlic - 7-8 cloves Cashewnuts - 5nos Badam- 3 nos Melon seeds - 1 tsp (optional) To temper Refined cooking oil or Butter - 1.5 tbsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Bayleaf - 1 no Red chilli powder - 3/4 tsp Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Sugar - 1/4 tsp

HOW TO MAKE SHAHI PANEER - METHOD

Take some water in a bowl and add the chopped onions, ginger, garlic, cashews and badam.Boil well and allow it to cook for 10 minutes till onions cooked nicely. Drain the excess water in a bowl. This is called stock. Grind the onion mixture to a smooth paste adding little water. Cut the paneer into small cubes and put it in the stock. Heat oil in a kadai and saute the whole spices. Add the ground onion paste and mix well till it starts to thicken. Add red chilli powder, dhania powder and garam masala powder. Mix well and let the raw smell goes off. Lastly add the whisked curd and some stock. Mix well & let it boil in slow flame for 10-12 minutes.You will get a nice aroma. Once the gravy thickens add little more stock and bring it to your desired thickness. Add fresh cream, crushed kasoori methi and soaked paneer. Mix well and switch off the flame. This gravy thickens as time proceeds. So add water or stock accordingly. Enjoy with roti,kulcha or naan !

Note

Add more chilli powder & garam masala powder based on your taste Adding melon seeds is optional.

Enjoy this creamy gravy with roti,naan or kulcha !

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Punjabi Kadhi Pakora Recipe - How To Make Kadhi Recipe

Punjabi dahi kadhi with pakora recipe – I have tried it once when I made Punjabi thali and that was very long back.Recently I watched this authentic Punjabi kadhi recipe in you tube video by Chef Harpal Singh Sokhi.I got tempted and tried it along with easy dal palak.I will share dal palak recipe soon.The chef had explained so well that I was able to clearly understand the difference between Gujarati , Punjabi and Maharashtrian kadhi recipes.I was happy that I tried one of the best kadhi recipes.It was very nice & we loved with pakora.I did not add fenugreek leaves/Methi in pakora as mentioned in the original recipe.Instead I made it very simple using onions.So here you go Punjabi Kadhi recipe with pakora – Lets see how to make it.

Punjabi kadhi Pakora

Punjabi kadhi pakora recipe - Authentic recipe with stepwise pictures

Cuisine: North Indian

Category: Gravies

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

For pakora Big onion - 1 no Gram flour/Besan - 1/4 cup Red chilli powder - 1/2 tsp Carom seeds - 1/4 tsp Asafetida/Hing - a pinch Turmeric powder - a pinch Cooking soda - a pinch Salt - as needed Water - very little to sprinkle For kadhi Sour curd - 1 cup Besan flour - 2 tbsp Ginger+garlic+green chilli paste – 1 tsp( inch ginger,4 cloves garlic,2 chilli) Red chilli powder - 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To temper for kadhi Cooking oil or mustard oil - 2 tbsp Fenugreek seeds - 1/8 tsp Red chilli - 1 no Pepper corns - 1/4 tsp Cloves - 1 no Big onion - 1 no ( finely chopped) Ginger - 1 inch piece (-do-) Curry leaves - few Coriander leavs - to garnish

METHOD

Slice the onions thinly.Mix all the ingredients in a bowl for making pakora.Do not add water.Mix all the ingredients well and leave it aside for 10 minutes.After 10 minutes,onions leave water.So mix it well and if required sprinkle 1 tbsp of water.Lastly add the cooking soda and mix well.Heat oil in a kadai and sprinkle the pakora in oil. Deep fry both the sides.Remove when the pakora turns golden brown.Drain in a tissue paper.If you want thick pakoras,add more water.I made it thin and crispy.So I used less water. Whisk the sour curd to a thick paste.To this add salt,turmeric powder,red chilli powder,besan flour ,G&G&G paste and 2 cups of water.Mix without lumps. Heat oil in a kadai and splutter methi seeds,cloves,pepper corns,curry leaves,red chilli. Saute the onions,ginger bits and add the curd mixture.Let it boil for few minutes.Kadhi will thicken.So add some water if needed and boil the kadhi for more time. The raw smell of besan should go off completely.So boil the mixture in medium flame for 10-12 minutes.The color of kadhi will darken as it boils.Adjust the consistency as per your wish.Add the fried pakoras at the end and switch off the flame.Garnish with coriander leaves.Serve hot with plain rice. Enjoy !

Note

Add more water as per the consistency u like.But Punjabi kadhi is meant to be thick compared with other state kadhi. Pakora can be made adding chopped methi leaves too. While tempering addition of ginger & methi seeds are very important.So don’t skip it. Add more water in the pakora mixture if u want thick pakoras.I made it thin and crispy.so I used less water.

Enjoy Punjabi Kadhi Pakora with plain rice.It tastes yummy !

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Paneer Pasanda Recipe-Paneer Recipes

Paneer pasanda recipe was in my try list for years.I got fascinated by the title and bookmarked few recipes long back.Last week I shared homemade naan recipe.I made this paneer pasanda as the side dish for naan.It was an awesome combo.We all loved it.I heard it’s a good accompaniment for Zafrani pulao too.This time I combined Vahchef and Chef Harpal Singh’s Recipes and came up with this version.I don’t say it’s an easy to make gravy like other paneer gravies.The procedure is a bit lengthy but the end result makes you forget all those pains.This gravy tastes very rich.You can make it for parties or get together.The stuffed paneer tasted very soft.So Raksha had 3 of them.I am happy that I got an yummy gravy to add in my paneer recipes list.Lets see how to make this rich and creamy paneer pasanda for roti/Naan/Pulao.

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Saravana Bhavan Kurma Recipe - Hotel Vegetable Kurma For Parotta, Roti With Video

Any South Indian would love to try a recipe if its titled as “Saravana Bhavan Hotel Style”. I am no exception to this. I have tasted Saravana Bhavan hotel vegetable kurma for parotta in Chennai before marriage. I love try all the recipes of it that I come across in my fellow bloggers blog. 

Recently I saw this Saravana bhavan hotel style mixed vegetable kurma recipe for parotta and chapathi in Amudha’s blog. I tried it for Sendhil’s lunch box to pack with roti by following an easy one pot method. It smelt and tasted very similar to most of the hotel style vegetable kurma. I loved it very much. I packed this kurma and soft Chapathi for his lunch box & I had it with some store bought frozen parotta for my breakfast. It tasted great for both. So you can make this kuruma as a side dish for roti and parotta as well. If you don’t have all the vegetables in hand, just try adding potato, peas and make it as potato kurma. Kids would love this combo. 

Try this recipe and don’t forget to smell your hands after you finish eating this kurma. It would be awesome !! Ok, lets see how to make this most popular, super flavorful Saravana Bhavan Hotel Style mixed vegetable kurma with video and step by step photos and video.

Check out my Saravana bhavan hotel white kurma and  hotel style coconut chutney recipe too.

Also have a look at my collection of 20 kurma varieties for chapathi, poori, idli and dosa.

Saravana Bhavan Hotel Veg Kurma

Saravana bhavan hotel style vegetable kurma recipe for Chapathi/Roti and Parotta.

Cuisine: Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Mixed vegetables - 1 cup ( 1 carrot, 5 beans, a handful of peas, 1 potato) Bayleaf - 1 no Black stone flower/Kalpasi - 1 no Cumin seed/Jeera - 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) G&G paste - 1/2 tsp Red chilli powder - 1/4 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Salt & water - as needed Cooking oil + ghee – 3 tbsp To grind Grated coconut - 1/3 cup Green chillies - 2 nos Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

HOW TO MAKE HOTEL SARAVANA BHAVAN KURMA - METHOD

Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee. Saute the bayleaf and black stone flower/Kalpasi. Add cumin seeds,onions , gg paste and saute till it turns transparent and raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste, turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame. Lastly add the finely chopped vegetables and peas. Mix well and add a 1.5 cups of water.  Mix well and add curd. Mix well and pressure cook in low flame for just one whistle. Sarvana bhavan style mixed vegetable kurma is ready to serve !! Enjoy with chapathi or parota. It tasted great with dosa too! NB: As per the actual recipe, vegetables has to be cooked before adding the masala. But I made everything in one shot. Still the taste was great.

Note

Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must. I did not add mint leaves as I din’t have it. Don’t forget to add it if you have them. It adds a nice flavor to this kurma. Adjust the quantity of chillies and red chilli powder based on your taste. I used fresh green peas here. If you are using dried peas, soak it overnight in required water. Some hotel kurma recipes called for using water + milk in equal ratio. But I never use milk as I don't want to mix curd & milk together. So you can try this for variations if you like.

Try this yummy Mixed vegetable kurma for roti/Parota. Take the credits from your family members and enjoy !!

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Very Good Recipes Tags: saravana bhavan kurma recipe, Saravana bhavan parota kurma recipe, Parotta kurma, Parotta kurma recipe, Hotel parota kurma recipe, hotel kurma, Saravana bhavan hotel style recipes, Mixed vegetable kurma recipe, Vegetable kurma recipe, Side dish for roti

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