Recipe: Click here to know the recipe of Delicious Paneer Korma

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Ingredients Required:

1 cup paneer, cut into 1½-inch squares

1 medium onion, finely chopped

1/2 cup yogurt (not sour)

1/4 cup fresh or dry grated coconut

1/2 tsp grated ginger

1 green chili, seeded and chopped

8 nuts

1 tsp poppy seeds, optional (or cashews)

1 small piece of bay leaf

1 green cardamom

2-3 whole black peppercorns

1/2 tsp red chili powder

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp sugar

1½ tablespoons oil

2 tbsp finely chopped coriander leaves

salt to taste

3/4 cup water

Method of preparation:

Put curd, coconut, ginger, green chili, cashew, and poppy seeds in a small jar of a mixer.

Grind them and make a fine paste. Take it out in a small bowl.

Heat 1-tablespoon oil in a heavy-bottomed kadhai or non-stick kadhai on medium flame.

Add paneer pieces to it and fry them till they turn light brown in color. Take them out on a plate.

Heat the remaining 1/2 tbsp oil in the same pan on medium heat. Add bay leaves, green cardamom, and black pepper, and fry them for 10-20 seconds.

Add chopped onion and fry it till it turns light brown in color. It will take about 1½-2 minutes.

Add red chili powder, turmeric powder, and coriander powder. Mix well.

Add curd-coconut-cashew paste (prepared in step 2), sugar, and salt.

Cook for a minute while stirring well with a spoon.

Add 3/4 cup water and mix well. Let it cook for about 3-minutes, stirring occasionally with a spoon to prevent sticking.

Add cheese pieces. Mix well and let it cook till the gravy becomes thick.

It will take about 4 minutes. Switch off the gas and take out the vegetable in a serving bowl.

Garnish paneer korma with fresh coriander leaves and serve.