Paneer Korma is a wealthy, creamy, and mildly spiced North/South indian curry made with soft paneer cubes cooked in a flavorful coconut and cashew-based totally gravy. This dish pairs beautifully with naan, roti, paratha, or steamed rice and is best for festive occasions or weekend food.
Ingredients:
Paneer – 250 grams (reduce into cubes)
Onion – 1 large (finely chopped)
Tomato – 1 medium (chopped)
Cashew nuts – 10–12
Grated coconut – ¼ cup (fresh or frozen)
inexperienced chillies – 2
Ginger – 1 inch
Garlic – 4 cloves
Fennel seeds – 1 tsp
Cardamom pods – 2
Cloves – 2
Cinnamon stick – 1 small piece
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Yogurt or curd – ¼ cup (whisked)
Oil or ghee – 3 tbsp
Salt – to taste
Water – 1 to one.5 cups
fresh coriander leaves – for garnish
Method:
1. Soak Cashews and Grind Masala: Soak cashews in heat water for 10 minutes. Grind cashews, grated coconut, green chillies, ginger, and garlic right into a clean paste. Preserve aside.
2. Prepare dinner complete Spices: warmth oil or ghee in a pan. Add fennel seeds, cardamom, cloves, and cinnamon. Sauté for a minute till fragrant.
3. Upload chopped onions and sauté until golden brown.
4. Upload chopped tomatoes and cook dinner until smooth and oil separates.
5. Add turmeric powder and the floor cashew-coconut paste. Prepare dinner for three–4 minutes until the uncooked scent disappears.
6. Decrease the flame and add whisked yogurt slowly while stirring to prevent curdling.
7. Upload salt and water. Deliver to a gentle boil.
8. Upload paneer cubes and simmer for five minutes, permitting the flavors to blend.
9. Sprinkle garam masala and mix lightly.
10. Garnish with fresh coriander leaves.
Serving suggestion:
Serve warm with naan, roti, paratha, or steamed basmati rice. This paneer korma is creamy, flavorful, and perfect for a special meal!
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