Paneer And Vegetable Korma
A rich, creamy North Indian curry featuring soft paneer cubes and mixed vegetables simmered in a fragrant cashew and coconut gravy.
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Ingredients
- 250 grams Paneer cubes
- 2 cups Mixed vegetables (carrots, peas, beans)
- 1 large Onion, finely chopped
- 1/4 cup Cashew nuts, soaked
- 1 tablespoon Ginger-garlic paste
- 1/2 cup Plain yogurt or coconut milk
- 1 teaspoon Garam masala
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Heavy cream(optional)
- 2 tablespoons Vegetable oil or Ghee
- 1/4 cup Fresh cilantro, chopped
- 2 pieces Green chilies, slit(optional)
Instructions
- 1
Blend the soaked cashews with a little water to create a smooth, thick paste and set aside.
- 2
Heat oil or ghee in a large pan and sauté the onions until they turn translucent and slightly golden.
- 3
Add the ginger-garlic paste and green chilies, stirring for 2 minutes until the raw aroma disappears.
- 4
Add the mixed vegetables and turmeric, sautéing for 5 minutes until they are slightly tender.
- 5
Lower the heat and stir in the cashew paste and yogurt, ensuring the mixture does not curdle.
- 6
Add the paneer cubes and garam masala, then pour in half a cup of water to reach your desired consistency.
- 7
Cover and simmer on low heat for 10 minutes to allow the flavors to meld and the paneer to soften.
- 8
Finish by stirring in the heavy cream and garnishing with fresh cilantro before serving hot.
Nutrition per Serving
345
Calories
14g
Protein
18g
Carbs
26g
Fat
4g
Fiber
6g
Sugar
480mg
Sodium
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