Creamy Hyderabadi Paneer Korma Recipe

About this recipe

Creamy Hyderabadi Paneer Korma is a rich and aromatic dish that combines soft paneer cubes with a luscious, spiced yogurt-based gravy, infused with cashew paste, coconut, and fragrant Indian spices. This comforting meal is perfect for breakfast, offering balanced flavors and a creamy texture that pairs well with naan, parathas, or steamed rice. Designed to suit a sedentary lifestyle with moderate spice levels, this recipe provides a protein-packed vegetarian option for muscle gain, making it ideal for a united family looking to enjoy a hearty and wholesome start to their day.

Ingredients

• 200 g Paneer
• 200 ml Ghee
• 500 g Onion
• 100 g Cashew Regular
• - Grated Coconut
• 200 g Dahi
• 300 g Ginger Paste
• 25 g Ginger Garlic Paste
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Coriander Leaves
• - Coriander Powder
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt

Instructions

1. 1. Heat ghee in a pan over medium heat and sauté the finely sliced onions until golden brown. Remove half for garnish and keep the rest in the pan.
2. 2. Add ginger paste, garlic paste, and green chili paste to the onions and sauté for 1-2 minutes until the raw aroma disappears.
3. 3. Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder, and cook for another 30 seconds to bloom the spices.
4. 4. Add the cashew paste and grated coconut to the pan, stirring well, and cook for 1-2 minutes until the mixture thickens slightly.
5. 5. Lower the heat and slowly add the whisked yogurt, stirring constantly to prevent curdling. Cook for 3-4 minutes until the gravy becomes creamy.
6. 6. Add the paneer cubes to the pan, gently tossing them in the gravy, and let them simmer for 5 minutes until heated through.
7. 7. Sprinkle garam masala and adjust salt to taste. Simmer for another minute to blend the flavors.
8. 8. Garnish with fresh coriander leaves and reserved fried onions before serving with naan, paratha, or steamed rice.