What a combination Paneer and Malai Korma? Before I go into actual recipe it is important
to speak of Hyderabadi cuisine.

The highlight of the Andhra Pradesh cuisine is the Hyderabadi food. It is famous for its rich
and aromatic nature. Its taste is very distinguishable having a liberal use of exotic spices
and ghee. The Hyderabadi food uses fresh fruit instead of dried fruits. It is also famous for
its non – vegetarian preparation and Lamb is the most widely used meat here. Biryani one
of India’s most popular foods, is a flavored rice with meat or vegetables. It is an important
part of Hyderabadi cuisine. Biryani is cooked in wide variety here in Hydrabad.

Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is here since the
Asaf Jahi period. Thus, the Hyderabadi cuisine is a perfect amalgamation of the typical
Mughlai flavors with a blend of rich spices.

What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully
chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or
an Amalgam of these adds a unique taste and texture to the dish. The herbs and spices used
and the method of preparation gives the dish its name. ‘Murgh do pyaza’ gets its name from
the onions that are added twice to the dish in two variations.

The Masalas or the rich blend of herbs, spices and condiments give the dishes a base, or
what is popularly known as ‘Gravy’. Some of these blends are a well kept secret that pass
only down the family line or from the Ustad (Teacher) to his Shagird (Pupil). The head
cooks or the ‘Khansas’ were an asset to the house hold, and were treated with due respect.

The word ‘Nawabi’ is as synonymous with the Hyderabadi cuisine as ‘Shahi’ is with
Lucknowi (the North Indian city of Lucknow in UP). These terms conjure delicacies that are
rich in taste and texture with mouth-watering aromas. The ‘Kebabs’ in Hyderabad need a
special mention, the ‘Shammi Kebab’ is one such popular dish. The Kebabs are originally
from Greece!!

Korma is a specialty that was born and grew up in the warmth of Hydrabad. Now how to
make the Paneer Malai Korma?


   1. Malai (thick top cream of milk)                                                  2 cups
   2. Paneer cubes                                                                      250 gms
   3. Onions finely cut into pieces
   4. Tomato (finely cut into pieces)                                                           2
   5. Garlic                                                                                   10
   6. Ginger (peeled)                                                                   1” piece
   7. Green Chilies                                                                             5
   8. Coriander leaves (finely cut into pieces)                                           1 tbsp
   9. Turmeric powder                                                                      1 tsp
   10. Cashew nuts (broken into pieces)                                                   10-12
   11. Ghee                                                                                 3 tsp
   12. Coriander powder                                                                     2tsp
   13. Salt

    1. Make a paste of ginger and garlic.
    2. Break cashew nuts into small bits.
    3. Heat ghee in a pan, fry cashew nuts, take it out and keep aside.
    4. Add onions to the same hot ghee and fry it for 2 minutes.
    5. Now to it, add the paste of ginger and garlic, green chilies, turmeric powder,
       coriander powder and salt.
    6. Add tomatoes and fry till oil separates from gravy.
    7. Now add cream, stir and cook on low flame for two minutes.
    8. To garnish, apply coriander leaves and fried cashew nuts.
    9. Now add paneer and simmer until ready
    10.       Malai Korma is ready.

 Serve garnished with cilantro leaves with naan, paratha, plain rice or Biryani rice.
 Accompany with a Daal of your choice salad and side dish.

Tip: We can use this recipe to prepare mixed vegetables or cauliflower in Korma style.

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