Ghee Rice and Veg. Korma, Paneer Peshawari

Ghee Rice and Korma is a delicious combo and easy to make at home.

The korma sometimes spelt korma, qorma or kurma is a popular dish all over India. Made with a unique blend of spices, yoghurt, nuts and sauces, korma can be vegetarian or non-vegetarian.

Korma has its roots in the Moghulese cuisine of Northern India. It is a characteristically creamy and silky Persian-Indian dish which can be traced back to the 16th Century and the Moghul insertions into the North-Western parts of India and modern day Pakistan. (Source: Wikipedia)

The Korma we make in South India is a good accompaniment to rice, chapathis or dosas.

Ghee Rice

You will need:

3 cup Basmati Rice
6 tbsps Ghee
¼ cup Green peas
½ “ pc Cinnamom
2 Cardamoms
2 Cloves
2 Onions chopped or thinly sliced
6 Green chillies slit
1 ½ cups Milk
3 cups Water
¼ tsp Lime juice
Salt to taste








Wash and soak Basmati Rice for 15 minutes. Heat ghee in a pressure cooker. Add the cinnamon, cardamom and cloves. Stir for a minute and then add the onions and green chillies. Fry till onions are soft. Add the green peas and sauté for a minute. Add the milk and water, salt to taste and close lid. Increase heat to high. When steam begins to rise, reduce heat and slowly remove lid. Add the Basmati Rice and the lime juice. Stir and close lid. Cook on high and when steam begins to rise, place weight on the cooker and reduce heat to low. Cook for 8-10 minutes. Mix well and serve with Kurma.


Vegetable Kurma

You will need:

1 cup Cauliflower florets
1 large potato cubed
½ cup Green peas
2-3 onions thinly sliced
2 Tomatoes cubed
1/4 cup Oil
½ tsp Mustard seeds
Few curry leaves
Salt to taste
Chopped Corriander


To Make a Paste:

½ Cup fresh coconut gratings
2 tbsps Fried Gram (Hurgadale)
2 Tsps Red chilli powder
2 tsps Corriander powder
1 tsp Jeera powder
¼ tsp Garam masala
3-4 cloves of Garlic













Boil peas, potatoes and cauliflower. Drain and keep aside. Place paste ingredients in a blender and make a smooth paste. Heat oil in a pan. Add the mustard seeds and curry leaves. Add the sliced onions and sauté till onions are soft and translucent. Add the paste and fry for 4-5 minutes. Now add the tomatoes and bring to a simmer. Add the boiled veggies and salt to taste. Mix well and bring to a boil. Garnish with chopped coriander and serve with Ghee Rice. Can also be served with chapathis and dosas.


Paneer Peshawari

¾ cup Paneer cubes
2 Onions – 1 finely chopped; 1 thinly sliced
3 Tomatoes – 1 ½ finely chopped; remaining thinly sliced
2 Bell peppers – green, red, yellow thinly sliced
1 tsp Cumin seeds
½ tbsp Cumin powder
½ tbsp Corriander powder
1 tsp Garam Masala powder
¼ tsp Turmeric powder
2 tsps Ginger Garlic paste
1 tsp Kasthuri Methi leaves
3 tbsps Oil
2 tbsps Butter
½ cup Fresh cream
3 tbsp Cashewnut paste
Salt to taste
Water as required






















Soak a handful of cashewnuts in warm water for a few hours. Grind to a fine paste and keep aside. Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions. Fry till onions are soft and light brown. Add the chopped tomatoes, cumin powder, coriander powder, garam masala and turmeric powder. Mix well and sauté till oil floats on top around 8-10 minutes. The longer you fry the better the taste.

Now add the sliced onions, tomatoes and bell peppers. Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add salt to taste. Top with butter and serve hot with chapathis/naans.


30 comments:

  1. Lovely recipes and pics..I'm visiting u for lunch/dinner....

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  2. namratha...like timepass in am coming over for lunch and bagging over all the left-overs for me to take home!! the food looks really good

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  3. WooHoo! You are on a roll!:))
    I haven't made ghee rice and Kurma in a long time.Looks yum. Peshawari Paneer look great too.Enjoy.

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  4. Peshawari is one of favourite gravys - thanks for the recipe

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  5. Wow! there are so many paneer dishes going around these days. I am having a hard time deciding which one to make when I get paneer.

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  6. This is indeed finger-licking food dear......The ghee rice looks heavenly.....

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  7. Hehe..you are most welcome timepass! :)

    Thanks Rajitha, come by any time..you don't need an invite :-D

    Thanks Asha dear...:):)

    You are welcome Lakshmi:)

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  8. Hehe..TBC try every single dish..that's the best solution..:-D

    Thanks Sirisha:)

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  9. Wow it looks yum. Love the paneer dish.

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  10. ghee rice n korma look so inviting :) did u specify 4.5C liquid for 2 cups rice?? i had made this paneer yest, did not put kaju though!

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  11. Thanks Happy Cook!:)

    Thanks Richa, and oops...that should be 3C of Rice..will correct it!:)

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  12. Ghee makes the rice so fragrant and delicious, isn't it? I love your combo of ghee rice and kurma---looks mouthwatering!

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  13. Hi Namratha,
    I love this combination, and paneer masala is very colourful and delicious.

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  14. lovely feast. have to try making ghee rice. its long since I had some.

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  15. Looks yummy. Thanx for sharing.

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  16. wow namrata, i am just drooling at the plate :)

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  17. lovely dish namrata. i am a die-hard paneeer fan, of course :)

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  18. ah.... love ghee rice!!! and kurma n panner are also my fav :)

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  19. Thanks Tee, and you are so right, ghee makes almost everything flavourful! :)

    Thanks Madhu:)

    Sharmi, thanks, do try it!

    Thanks Meeso..

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  20. Pushpa, the pleasure is mine, thanks for stopping by:)

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  21. Haha Roopa, thanks for stopping by:)

    Thanks Nags, I love paneer too!

    Glad to know that Suman..

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  22. Lovely looking dishes Namratha - mouthwatering.

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  23. Thanks Lavaanya:) good to have you over..

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  24. Hi,

    Came across your blog through Asha. You've got a gret blog here.
    Ghee rice is so inviting with kurma. :)
    Will keep coming...

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  25. Hi Namratha,
    I came across your website while surfing for recipes and tried out the Paneer Peshawari and the Ghee rice and both came out very well. I made minor changes though; I reduced to cream to 1/4 cup and added some Anaheim peppers instead of bell peppers. Nevertheless, I simply followed your recipe and it turned out awesome. Thanks for such a good tasty recipe! You can be sure I will try out some of you other recipes as well.Great job!

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  26. Hi Shanti, I'm glad to know these worked out well for you. Thanks for stopping by and hope to see you around more:)

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  27. hi Namratha,

    Really a very gud collections..Thanks for the recipes.. they are really gud..

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  28. I love making this as it comes out so rich due the milk being used. Nice one, Nams.

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  29. Thanks for giving the korma and ghee rice recipe. Its made my day. Veg kormA reminds me of adigas korma!! again thanks a ton!!!

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