Paneer Korma/Kurma can be an excellent side dish for Chapati/Roti/Naan. Korma curries have unique taste involving Kaju/Cashew Nut paste or alternately, the Coconut paste. It is said that Kormas became popular during Mughal period, especially during the Akbar rule. You can make varieties of Korma/Kurma curries – Vegetable Korma/Kurma prepared with multiple vegetables or the popular Navarathan Korma/Kurma which you can prepare with fruits is just two examples. Here Ananda provides a simple and easy Paneer Korma recipe.
Chop the Onion into small pieces and Tomato into cube sized pieces. Cut the Paneer also into small cube sized pieces.
Grind the Grated Coconut or Cashew Nuts with Poppy seeds with 1/4 cup of water in a mixer grinder to a smooth paste. As I said earlier, Coconut paste is a regular ingredient for Korma/Kurma and if you like, you can replace Coconut with
Kaju/Cashew Nut paste to prepare the Korma/Kurma.
Heat Oil in a pan. Add Green Chillies, Curry Leaves, chopped Onion, Ginger + Garlic Paste and fry for 2-3 minutes or until the Onion pieces start to look transparent.
Then add Turmeric Powder, chopped Tomato, Red Chilli Powder, Paneer and Salt and cook them all for approximately 4 minutes. Keep stirring all the ingredients so that the Masala ingredients blend well with Paneer/Cottage Cheese and the Paneer pieces acquire the spicy taste.
Now add the ground Coconut or Kaju paste from step 2 to the pan with 1/2 cup of water and cook the pan contents for 5 minutes.
At this stage, add Garam Masala and Kitchen King Masala Powder to the above mixture and cook Korma/Kurma gravy for 2 more minutes.
Now finally add Fresh Cream to the pan and stir once. Remove from the flame.
Garnish with Coriander Leaves/Cilantro.