Dhaniya Paneer Korma

30 Minutes

Serves 4 people

Author: Rajni Ram

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Paneer or Cottage cheese is a acid set cheese got from cow or buffalo milk. It is a non- aged cheese made by curdling milk, disposing the whey, and collecting the fat, which is paneer. It is a rich source of milk protein. Paneer was introduced to India by the Persian and Afghan rulers in the 16th century, it is said. Paneer is a rich source of Calcium, iron, Mangesium, and also makes one feel full for longer.

Paneer is a savior in many ways than one. Do you agree? You want something easy-paneer to the rescue, or want something special for a get together-paneer to the rescue. Paneer is a regularly stocked item in my fridge. Sometimes I do make Paneer at home when I have an excess of milk.

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.

Why you should try this recipe- Dhaniya Paneer Korma is very easy to cook and take under 30 minutes. Isn’t that perfect for workdays? an under 30 minute Curry to carry in your lunchbox or a quick cook after getting home from work, sounds perfect to me. Healthy, nutritious and homecooked.

This recipe has no onion or garlic, therefore can be made on days when you want a simple Satvik meal. Comes together with everyday ingredients available in the pantry. This dish will also be a hot favourite at the next dinner/lunch you host. A different dish from the regular Paneer dishes we usually serve.

How Much Coriander leaves to use- While I used about half a bunch, if you like Coriander flavour then you can add upto 1 bunch, which is approximately 200 gm.

How To Make Paneer at Home– Boil approximately 2 litres milk. When the milk is hot and boiling, turn off the flame, and squeeze juice of half a lemon. Stir with a ladle. You will see the milk curdling. Now squeeze juice of the remaining half of the lemon and continue to stir. Keep stirring until all the protein rises to the surface, and all the watery whey settles at the bottom. Now separate the paneer floating on the top and put it in a sieve. Pour some clean room temperature water for any remains of the lemon to wash away. Now tranfer this to a clean cloth and hang it for all the water to drip away. After about an hour or two transfer the Paneer to a working board or kitchen counter and knead it well, putting pressure with your palms. As you knead you will see your palms turning greasy. Stop at this stage. You can also add 2 tsp Maida before kneading the Paneer. This helps in absorbing any excess moisture, and to make well shaped Paneer cubes. Now transfer the kneaded Paneer to a square shaped container, and put it in the fridge for couple of hours or until further use. Cut into cubes when required and use.

While you are here I request you to take a look at other Paneer and Curry recipes like- Mava Paneer Curry, Paneer Makhni, Palak Paneer Koftas(steamed), Goan Style Lobia Curry, Mixed Vegetable Curry, South Indian Style Vegetable Kurma, and more…

Ingredients

Paneer 200 gm cubed
Fresh Coriander leaves 1/2 a bunch chopped (for dense flavour add up to 200 gm)
Green Chillies 5 (divided)
Ginger 1 inch piece
Roasted Besan/ Chickpea Flour 1 tbsp
Curd 1 cup
Bay Leaf 1
Peppercorns 1 tsp
Cumin Seeds 1 tsp
Garam Masala Powder 1/2 tsp
Red Chilli Powder 1/2 tsp (optional)
Fresh Cream 2 tbsp
Salt as required
Oil for frying paneer and tempering
Chopped Coriander leaves for garnish

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.
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.
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.

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. 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. 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.

Notes:

To make roasted Besan/ Chickpea flour- add 2tbsp Besan to a kadai, and slow roast it. The flame should be low, and the flour has to be stirred constantly. If left unattended, the flour will burn and leave a bad taste in the curry. If this happens accidently, make a fresh batch of roasted flour.
Do not add plain Chickpea flour without roasting, it will give a raw taste to the curry.
More cream can be added towards the end if you prefer.
For denser flavour add more coriander leaves, however I recommend you try it with half a bunch first, and then add more the next time.