Paneer Korma
Ingredients
- 250 gram Paneer
- 3/4 cup Grated coconut
- 1/2 cup Curd
- 7-8 Cashew nuts
- 5-6 Almonds
- 1 teaspoon Kasoori methi
- 1 1/2 teaspoon Garam masala
- 1 teaspoon Chilly powder
- 1 teaspoon Coriander powder
- 1 inch Cinnamon
- 1 Bay leaf
- 1 Big Onion
- 3/4 teaspoon Sugar
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Pepper powder
- 1 inch Ginger
- Slat and oil as required
Instructions
- 1 Paneer Korma is a rich and creamy curry that pairs perfectly with Chapati, Roti, or Puri.
- 2
First, soak cashew nuts and almonds in water for about 15 minutes.- 3
While they soak, prepare the korma base. Grind coconut, curd, ginger, the soaked cashews and almonds into a smooth paste. Set it aside.- 4
Now take the paneer cubes and soak them in hot water for 15 minutes to soften. Drain and keep aside.- 5
In a pan, heat oil and add a bay leaf and a small piece of cinnamon. Sauté for a couple of minutes, then add finely chopped onions. Cook until the onions turn translucent.- 6
Add the spice powders — red chilli powder, turmeric, coriander powder, black pepper, and a little garam masala. Sauté until the raw smell goes.- 7
Now add the coconut-cashew-almond paste and salt. Mix well.- 8
Pour in enough water to reach your desired gravy consistency. Add a pinch of crushed kasuri methi (dry fenugreek leaves) for extra aroma and flavor.- 9
Finally, add the softened paneer cubes and gently mix. Let it simmer for a few minutes so the flavors blend well.- 10
Your creamy and delicious Paneer Korma is ready to serve! - 2
