Tandoori Paneer And Chickpea Korma Recipe

About this recipe

Tandoori Paneer and Chickpea Korma is a delightful fusion of smoky marinated paneer and creamy chickpea curry, enhanced with a medley of Indian spices for a balanced, medium-spiced flavor. The paneer is marinated in a tangy yogurt-based tandoori mix and grilled to perfection, while the korma boasts a rich, nutty, and aromatic gravy with tender chickpeas. This high-protein dish is perfect for a wholesome family breakfast, offering a satisfying and nutritious start to your day.

Ingredients

• 200 g Paneer
• 200 g Dahi
• - Tandoori Seasoning 50g
• - Red Chilli Powder
• 200 ml Mustard Oil
• 200 ml Ghee
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 400G Chtoura Foods Boiled Chickpeas In Brine
• - Dairy Milk
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 1 Kg Kissan Tomato Puree
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, mix yogurt, tandoori masala, chili powder, turmeric powder, and a pinch of salt. Add paneer cubes and coat well. Marinate for 20 minutes.
2. 2. Heat mustard oil in a pan and grill the marinated paneer cubes on medium heat until golden on all sides. Remove and set aside.
3. 3. In the same pan, heat ghee and sauté the chopped onion until golden brown. Add ginger-garlic paste and cook until aromatic.
4. 4. Add tomato puree, coriander powder, and garam masala to the pan. Cook until the oil separates from the mixture, about 5-7 minutes.
5. 5. Stir in the cashew paste and cooked chickpeas. Mix well and cook for 2-3 minutes.
6. 6. Add milk and adjust salt. Simmer the korma for 5 minutes, stirring occasionally, until the gravy thickens.
7. 7. Add the grilled paneer to the korma and gently mix to coat the paneer in the gravy. Cook for another 2-3 minutes.
8. 8. Garnish with fresh coriander leaves and serve hot with naan, paratha, or steamed rice.