Spicy Tawa Paneer And Vegetable Korma Recipe

About this recipe

Spicy Tawa Paneer and Vegetable Korma is a delightful Indian lunch dish that combines the smoky flavors of grilled paneer with a rich, aromatic vegetable korma. Paneer cubes are marinated and seared on a tawa, giving them a crisp exterior, while the vegetable korma is simmered in a mildly spiced coconut gravy balanced with fragrant spices. This dish is perfect for a united family lunch, offering a balanced profile of protein and vegetables, and a medium spice level to please all palates.

Ingredients

• 200 g Paneer
• 200 g Dahi
• 200 ml Mustard Oil
• 500 g Onion
• 200Ml Kara Coconut Milk Classic (200ml)
• 20 g Cardamom Powder
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Mix yogurt, red chili powder, turmeric powder, and garam masala in a bowl to create a marinade. Coat the paneer cubes in this mixture and let them sit for 15 minutes.
2. 2. Heat 1 tbsp oil on a tawa (flat griddle) over medium heat. Grill the marinated paneer cubes until golden and slightly crisp on all sides. Set aside.
3. 3. In a pan, heat 1 tbsp oil and add cumin seeds. Once they splutter, add the chopped onion and sauté until golden brown.
4. 4. Add the tomato puree, coriander powder, and ground cardamom to the pan. Cook for 5-7 minutes until the mixture thickens and the oil separates.
5. 5. Add the mixed vegetables to the pan and cook for 10 minutes, stirring occasionally. Add coconut milk and salt, then simmer for another 5 minutes until the vegetables are tender.
6. 6. Add the grilled paneer cubes to the korma and gently mix. Allow the dish to simmer for 2-3 minutes to combine the flavors.
7. 7. Garnish with fresh coriander and serve hot with naan or steamed rice.