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07 December 2012,22:29 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Grind poppy seeds with cashews, coconut, red chilies, ginger, garlic, coriander seeds and cardamom with curd to a paste.
  • Heat oil and add onions with turmeric . Cook till onions turn golden brown.
  • Add the cashew-curd paste. Cook on low heat for 3 minutes.
  • Add french beans, peas and carrots with enough water, salt and garam masala . Boil for about 5 minutes.
  • Finally add in paneer and pineapple. Boil for at least 1 minute.
  • Garnish with grated paneer and chopped coriander and serve hot.


  • 300 grams paneer - cut into small cubes and fried till golden 
  • 100 grams shelled peas 
  • 2 slices of tinned pineapple - cut into pieces
  • 2 small carrots - cut into round slices
  • 4-5 french beans - cut into diagonal pieces
  • 50 ml IDHAYAM sesame oil 
  • 2 onions - chopped finely 
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • Salt to taste
  • 1 tablespoon poppy seeds - soaked and drained
  • 150 ml curd
  • 2 tablespoons cashews
  • 2 tablespoons grated coconut 
  • 2 whole dry red chilies
  • ½ " piece ginger 
  • 3-4 flakes garlic 
  • 2 teaspoons coriander seeds 
  • Seeds of 4 green cardamom

5 comments for “Paneer and Vegetable Korma”

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    Posted 20 April 2013 at 03:27:28

    I loved this dish. Will cook it tonight. Thanks ! :)

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