Paneer Korma is a famous Indian mughlai curry. It is royal ,mild spicy curry with velvety texture. Paneer is cooked in coconut,cashew nut,onion base white creamy gravy,and flavored with black paper and spices.
- Paneer – 200 grams
- Carrot – 5 to 6 Julianne
- Baby potato – 4 to 5 boiled
- White dried peas – 1/2 cup boiled
- Cashew nut – 6 to 7
- Onion – 7 to 9 dice
- Ginger – 1/2 tsp grated
- Coconut – 1/2 cup fresh grated
- Onion – 1/2 cup grated
- Coriander leaves – 1 tsp finely chopped
- Cumin seed – 1 tsp
- Green chili – 3 chopped
- Black paper powder – 1 tbs
- Salt – 1/2 tsp ,to taste
- Cooking oil – 3 tbs
- Garam masala – 1 tsp
- Kasuri methi-2 tsp
Step 1 – Take one cup water in a saucepan and add chopped tomato, garlic and cashew nut, ginger, grated coconut then boil it for 10-12 minutes till mixture gets soften. Switch off flame and cool it aside.
Step 2 – Heat 2tbs oil in a nonstick pan then saute grated onion and keep aside. In the same pan add dice onion and saute it. Add carrot and saute it. Add potato saute it then add paneer and fry for 1 minute. Add black paper powder, red chili flakes, salt and mix gentle.
Step 3 – In grinder take cooked tomato and grated onion make fine paste,keep aside.
Step 4 – In other pan heat 1 tbs oil,add cumin seed when seed crackle add grinded tomato onion paste and cook 1-2 minutes till oil separate from paste. Add salt, garam masala and mix it. Add boiled peas mix and add 1/2 cup water and mix it proper. Add all cooked vegetables, paneer and cook on low flame for 1 minute. Switch off flame add crushed kasuri methi and chopped coriander leaves.
Serve with Roti/Naan!!!
- Do not add turmeric powder and red chili powder it will spoil texture of gravy.
- You can add 1 tsp curd in gravy for more flavor.