How to make Paneer Dhania Korma - Paneer cooked in coriander and yogurt gravy.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Cottage Cheese, Fresh Coriander Leaves (ताज़ा हरा धनिया)

Cuisine : Indian

Course : Main Course Vegetarian

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Paneer Dhania Korma Recipe Card

Paneer Dhania Korma

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Paneer Dhania Korma checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Chutneywale Aloo, Aloo, Paneer and Broccoli Makhni, Chanar Dalna, Lahori Paneer Kofta.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Dhania Korma Recipe

  • Cottage Cheese 600 grams

  • Fresh Coriander Leaves 4 tablespoons

  • Yogurt 1 cup

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Dry ginger powder (soonth) 1/4 teaspoon

  • Green chilli paste 1 teaspoon

  • Salt to taste

  • Refined flour (maida) 1 tablespoon

  • Oil 2 tablespoons

  • Bay leaf 3

  • Black peppercorns 8

  • Green cardamom 7

  • Clove 5

  • Garam masala 1/2 teaspoon


Step 1

Take yogurt, ginger-garlic paste, turmeric powder, dried ginger powder, green chilli paste, salt and refined flour in a bowl and mix well. Add 1 cup water and mix well.

Step 2

Cut the cottage cheese into small cubes. Heat oil in a non-stick kadai and add bay leaves, peppercorns, green cardamoms, cloves and sauté for a while.

Step 3

Add the yogurt mixture and cook on low heat. Chop coriander leaves finely and add to the pan. Add the cottage cheese and mix gently.

Step 4

Add a little salt and mix. Add garam masala powder and mix well. Serve hot.