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Home / Recipes / Restaurant Style Malai Paneer In Korma Gravy.

Photo of Restaurant Style Malai Paneer In Korma Gravy. by Jaya Rajesh at BetterButter

Restaurant Style Malai Paneer In Korma Gravy.

Jaya Rajesh
10 minutes
Prep Time
25 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Restaurant Style Malai Paneer In Korma Gravy. RECIPE

This restaurant style korma curry is sure to enrich your dinning experience at home.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Simmering
  • Frying
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 5

  1. For koftas :
  2. 250 gms fresh cottage cheese crumbled
  3. 250 gms potatoes boiled and mashed
  4. 1/4 tsp pepper powder
  5. salt according to taste.
  6. 3 tbsp corn flour plus more for coating.
  7. oil for deep frying.
  8. For Korma Gravy :
  9. 1/2 cup onion
  10. 4 medium sized tomatoes
  11. 3 cloves of garlic
  12. 10 cashewnut soaked in warm water.
  13. 2 tbsp melon seeds soaked in warm water.
  14. 1/2 cup fresh beaten curd
  15. 1/2 cup fresh cream
  16. 2 tbsp tomato puree
  17. 1 tsp sugar
  18. Few whole spices like bay leaf, star anise, cloves and cardamom
  19. 2 tsp kashmiri chili powder
  20. 1 1/2 tsp coriander powder
  21. 1 tsp garam masala.
  22. 1/4 tsp turmeric powder
  23. 1/4 pinch of asafoetida
  24. 1/4 tsp cumin powder
  25. 1 tsp kasturi methi (dry fenugreek leaves)
  26. 2 tsp finely chopped coriander leaves.
  27. 3 tbsp oil
  28. salt as per taste
  29. Few cashews for garnishing.


  1. First we will make koftas.
  2. Mix mashed potatoes and cottage cheese till properly.
  3. Add salt, pepper powder, cornflour and form a soft dough.
  4. Now give desired shape to koftas and roll them in cornflour and deep fry them till golden brown.
  5. Drain the excess oil by placing them in a kitchen towel. Keep aside.
  6. For gravy: Grind the onion, garlic tomatoes, soaked cashew and melon seeds into a fine paste.
  7. Heat oil in a heavy bottomed skillet in whole spices ,the paste and tomatoe puree.
  8. Saute it till oil floats in surface.
  9. Add curd and mix well.
  10. Next add in, 1/2 the quantity of the cream and again saute till oil flats in surface. Add in dry fenugreek leaves and mix well.
  11. Check seasoning and salt.
  12. Add fresh coriander leaves and switch off the gas.
  13. For serving, first add some gravy in a bowl then the koftas and again pour some more gravy in top.
  14. Garnish with some cream, cashews and dry fenugreek leaves.

Reviews (1)  

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Sheetal Sharma
Sheetal Sharma   May-25-2017

Yummy Paneer dish!

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