Paneer dumplings in spicy gravy | Rasgulla Korma

Rasgulla Korma can be a deceiving name for this dish. You see, Rasgulla is a famous sweet item and many Rasgulla puritans could be offended by this name. The idea of curry-ing the paneer balls occurred to me while I was making Rasgulla recently. So, I'd like to call this recipe 'Rasgulla Korma'.

This recipe calls for the same paneer balls/dumplings that we need for the rasgullas. Here is the link to make paneer balls. Instead of boiling the paneer in sugar syrup it is going to be cooked in a spicy gravy.

If you are the person like me who is making paneer at home, then I would totally recommend this recipe. Because you don't have to wait for hours together to get the paneer in shape like cubes. Just curdle the milk, strain the cheese, squeeze the water out, knead for 5 mins and you are good to make this curry.

Preparation time: 40 mins

Cooking time: 15 mins

Serves: 3-4 Persons

You will need:

Paneer dough from 1 liter milk (procedure here)

1 large onion

2 tomatoes

1/4 cup of thick curd/yogurt

1/4 cup grated coconut

1 inch piece of ginger 

2 cloves of garlic

1/4 tsp turmeric powder

1/4 tsp garam masala

1 tsp coriander powder

1 tsp red chilly powder

1/2 tsp sugar

1 tbsp oil

2 tsp ghee

Salt to taste

Procedure:

Chop the onions, tomatoes and ginger. 

Shape the paneer dough into a smooth balls without any cracks and keep it covered using a damp cloth.

Blend together tomatoes, coconut, ginger, garlic and curd/yogurt to a smooth mixture.

Heat oil and ghee together in a pressure cooker. Add the onions and fry till translucent. 

Add turmeric, coriander and chilly powder. Pour a dash of water to keep the spices from burning.

Pour the blended mixture with salt and sugar. Saute till you see the oil separating from the curry.

Add approximately 1 cup of water and bring it to a boil. Gently drop the paneer balls into the boiling gravy. 

In the medium-low heat, pressure cook the curry for one whistle.

Release the steam, mix in garam masala and serve.

A sumptuous side dish for any Pulao and Indian flat breads. We tried with Peas Pulao and it was a match made in heaven :)

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