- Grind the coconut and cashew nut well and keep aside.
- Shallow fry the paneer and keep aside.
- Heat oil in a heavy bottom pan and sauté onion till translucent, add ginger garlic paste, sauté till raw smell leaves.
- Add all the powdered masala and whole masala, sauté well.
- Then add blanched tomato, cook till oil seperates.
- Now add half cup of water, allow to boil, when gravy thickens add paneer and salt.
- When starts boiling add ground coconut, allow to cook for sometimes.
- When gravy becomes thick, add garam masala, green chilly and coriander.
- Yummy tasty paneer korma is ready to serve.
- Serve hot with chapathi/poori/pulao.
Paneer korma
By Deepa Nair
Jan, 5th
730
Servings
4 persons
Cook Time
45 minutes
Ingredients
17
- 19
Ingredients
- Paneer (cottage cheese) 250 gms
- Onion 1 number
- Ginger garlic paste 1 tsp
- Green chilly 2-3 nos
- Refined oil 5 tsp
- Cardamom 1 no
- Clove 2 nos
- Cinamon 1"pc
- Chilly powder 1 tsp
- Coriander powder 1 tsp
- Turmeric powder 1/4 tsp
- Cumin powder 1/4tsp
- Blanched tomato 1/2cup
- Salt As per taste
- Coconut Grated 3 tsp
- Cashew nuts 10 nos
- Garam masala Powder 1/2 tsp
- Fresh coriander For garnishing
- Water 1/2 cup
Instructions
Notes/Tips
Use fresh paneer for delicious curry
