Name: PANEER KORMA
Prep time: PT0HM
Cook time: PT0HM
Ingredients: 1/2 cup Coconut (grated); 10 Almond; 5 Cashew; 2 tablespoons Poppy seeds; Water; 3 teaspoons Oil; 100 grams Paneer; 1 teaspoon Jeera; 1 Cinnamon; 2 Cardamom green; 3 Cloves; 1 Tej patta; 1 teaspoon Kasuri methi; 1 Onion (finely chopped); 1 Chilli (slit); 1 teaspoon Ginger garlic paste; 1/4 teaspoon Turmeric; 1/2 teaspoon Deggi chilli powder; 1/2 teaspoon Coriander powder; 1/4 teaspoon Jeera powder; 2 tablespoons Mint / pudina; 1 cup Tomato puree; 2 tablespoons Curd / yogurt (whisked); Water; Salt; 2 tablespoons Coriander; 1/4 teaspoon Garam masala

Instructions

Firstly, sauté spices in oil. Add onion, chili and ginger garlic paste. Sauté until the onions turn golden brown.
Keeping the flame on low add turmeric, chili powder, coriander powder and cumin powder.
Sauté until the spices turn aromatic. Add tomato puree and sauté until the oil is released, add prepared coconut masala paste.
Sauté well until the masala paste thickens and raw smell is disappeared. Add water, salt and mix well adjusting consistency.
Cover and boil for 10 minutes or until the curry are cooked well. Now add Paneer, of grated Paneer and mix well.
Cover and simmer for 2 minutes, or until the Paneer absorbs flavor also, add coriander and Garam masala. Mix well.
Finally, enjoy Paneer korma with roti or Naan.

PANEER KORMA

PANEER KORMA

Ingredients

For masala paste:

Other ingredients:

Instructions

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