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