Dhaniya Paneer Korma

Name: Dhaniya Paneer Korma
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 200 gm Paneer cubed; 1/2 bunch Fresh Coriander leaves chopped (for dense flavour add; 5 Green Chillies (divided); 1 inch piece Ginger; 1 tbsp Roasted Besan/ Chickpea Flour; 1 cup Curd; 1 Bay Leaf; 1 tsp Peppercorns; 1 tsp Cumin Seeds; 1/2 tsp Garam Masala Powder; 1/2 tsp Red Chilli Powder (optional); 2 tbsp Fresh Cream; As required Salt; as required Oil for frying paneer and tempering; as required Chopped Coriander leaves for garnish

Rajni @Rajjoskitchenn

This recipe of Dhaniya Paneer Korma is a subtly flavoured and mildly spiced dish. The Dhaniya/Coriander leaves lend a wonderful aroma and flavour to the dish. The Paneer is cooked in a Dhaniya/ Coriander leaves, and Curd based gravy. This dish can be paired with any Flatbread of your choice or Rice.

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#paneerrecipes #paneerkorma #corianderrecipes

#Win #Week5 Ebook Challenge

#paneerrecipes #paneerkorma #corianderrecipes

Rajni @Rajjoskitchenn

#Win #Week5 Ebook Challenge

#paneerrecipes #paneerkorma #corianderrecipes

#Win #Week5 Ebook Challenge

#paneerrecipes #paneerkorma #corianderrecipes

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Ingredients

30 minutes

4 people

200 gmPaneer cubed
1/2 bunchFresh Coriander leaves chopped (for dense flavour add
5Green Chillies (divided)
1 inch pieceGinger
1 tbspRoasted Besan/ Chickpea Flour
1 cupCurd
1Bay Leaf
1 tspPeppercorns
1 tspCumin Seeds
1/2 tspGaram Masala Powder
1/2 tspRed Chilli Powder (optional)
2 tbspFresh Cream
As requiredSalt
as requiredOil for frying paneer and tempering
as requiredChopped Coriander leaves for garnish

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Steps

30 minutes

1

Heat oil in a pan and lightly saute the Paneer on both sides until light brown. Set aside. In a blender jar take the Coriander leaves, green chillies, ginger, roasted Besan, salt, and curd and bend to a smooth puree. Set aside.
2

Now heat oil in a pan and add the Bay leaf, Peppercorns, and cumin seeds. Fry for 30 seconds, and add the chopped green chillies and ginger. Fry another 30 seconds, and pour the blended puree into the tempering. Add 1/4 cup water, and keep stirring over a low flame until the gravy begins to thicken.
3

Add the Garam Masala powder and red chilli powder(if using), and let the gravy thicken a little. Add the sauteed Paneer to the gravy and let it simmer for a few more minutes. Add the coriander leaves for garnish and top up with the fresh cream. Stir nicely and turn off the flame. Serve hot with Roti or Rice.