Custom Search

Tuesday, 15 April, 2008

Paneer Kheema Korma

Yesterday, I went and bought two litres milk from one of the big shops. When I made tea with it, I did not like the taste of it, so now I had a problem of finishing up this milk. After thinking for a while, thought of making some paneer with it. I made the paneer and kept it under the heaviest of things (my marble chappati stone), but after two hours also the paneer did not become solid and I could not cut small pieces from it. I had a crumbly paneer but the quality of the paneer was good.

I had to make something good out of this. How can I throw this away? Took some ideas from my older post and made my own Panner Kheema Korma.

  1. 200 gms paneer kheema
  2. 1 medium sized onion cut into small pieces
  3. 5 garlic cloves cut into small pieces
  4. 1 inch ginger cut into small pieces
  5. 1 tblsp tomato puree
  6. 1 tsp. turmeric powder
  7. 1 tsp. chilli powder
  8. 1 tsp. coriander powder
  9. 2 tsp. garam masala
  10. 1/2 cup plain yogurt
  11. 1/2 cup green peas
  12. salt to taste
  13. coriander leaves for garnish
  14. 2 tblsp. oil


  • In a heavy bottomed pan, heat oil and saute the onion, garlic and ginger until slightly brown.
  • Add the turmeric powder, chilli powder, coriander powder and garam masala and saute on slow fire for 2 minutes.
  • Add the tomato puree and saute for 1 more minute. Now add the green peas, salt and half a cup of water and let it cook for 5 minutes (until the peas are done and water has evaporated).
  • Now add the paneer kheema and saute for another 2 minutes. Add the plain yogurt at the end and cover and cook.
  • Garnish with coriander leaves.
  • Serve it hot with rotis.

Shahi Chicken Korma

Mughals invaded India in the 16th century. Unlike other invaders the mughals settled in India and brought along with them their culture and cuisine. Mughals were basically a warrior group and made great contributions to architecture in India.

Mughlai cuisine is very rich and was especially prepared in the royal kitchens. They introduced the use of milk, cream, butter, nuts, dry fruits and exotic spices in curries in India. The use of these ingredients gave the unique aroma and taste to the cuisine. Mughlai food is cooked throughout India but is more common in the Northern parts. The Kababs, Kormas, Koftas, Biriyanis, pulaos and parathas all fall under the category of Mughlai cuisine. The spices used in this type of cooking are either ground or used whole.

Today, I am giving you the recipe for Shahi Chicken Korma.


  1. 4 chicken breasts (deboned) cut into pieces
  2. 2 onions cut small
  3. 1 inch long ginger cut small
  4. 5 garlic cloves cut small
  5. 1 tsp. turmeric
  6. 1 tsp. chilli powder
  7. 1 tsp. coriander powder
  8. 1/2 cup cashewnut and almond mix (ground to a paste)
  9. 1 cup plain yogurt
  10. 2 tsp. chicken masala or garam masala
  11. 3 tblsp. oil or ghee (as per your own taste)
  12. salt to taste
  13. Coriander leaves chopped for garnish


  • Marinate the chicken pieces for half an hour in plain yogurt, salt and turmeric.
  • Heat ghee in a heavy bottomed pan and fry the onions, ginger and garlic till light brown.
  • Add chilli powder, chicken masala and coriander powder to the above mixture and let it simmer for 5 minutes.
  • Add the cashew nut and almond paste and let it simmer for 2 more minutes. Don't let it stick to the bottom.
  • Add the chicken pieces and marination, cover and cook on low fire. If needed add 1 cup of hot water and stir. This depends on how much water is given out by the chicken when cooking.
  • Adjust salt as per taste.
  • When done, garnish with coriander leaves.
  • Serve hot with rotis or rice.