Sunday, March 17, 2013

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


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 :)


  1. Omg,cant ask more, such an incredible and mindblowing dish,never tried adding rasgullas in spicy gravy.

  2. Tried it just now. Gravy very good. But the rasgullas disintegrated... pls help me understand what could have gone wroong...what all are the possibilities for error?

    1. Hi, Thnks for the comment..The dough has to be knead well atleast for 5-7 mins to get it smooth. While shaping them as balls you need to ensure it is smooth without any cracks. Next time try adding a tbsp of maida while kneading the paneer dough before shaping them into balls. This will prevent breaking. But texture will be lil' different :) Good luck!