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Paneer Korma Achaari

Indian Cottage Cheese in a thick Korma sauce that is hot,spicy, sour and just tatntalises the senses.

Paneer Korma Achaari
5 mins
Preparation Time
10 mins
Cooking Time
Serves 2


  • Onion - 1 finely chopped
    Dry red chillies- 2
    Paneer - 1 packet
    Turmeric - 1/2 tsp
    chilli powder - 1/2 tsp
    GInger paste - 1/2 tsp
    Garlic - 1 tsp
    Yoghurt - 1/4 cup beaten
    Kalonji or Nigella seeds - 1 tsp
    Mustard seeds- 1 tsp
    Salt to taste
    Oil - for cooking


Chop the onions finely. If cooking without onions, omit this step.

Beat the yoghurt and add the turmeric, chilli powder, ginger – garlic paste.

Let the paneer marinate in this for 30 minutes.

Heat oil in a wok and fry onions till brown. Keep aside.

Heat 2 tsp oil again and add red chillies. Add kalonji (nigella) seeds. Fry for 2 minutes till fragrant. Add mustard seeds. When they start popping, add the paneer and fry for 2 minutes.

Add the rest of the marinade. Add salt to taste.

Fry till the paneer is covered in a thick sauce. Once cooked, add the fried onions (optional)

Serve hot. Remember paneer tastes best when piping hot, because it is so incredibly soft!