Friday, February 7, 2014

Paneer korma

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Paneer korma


paneer                -400 g
onion                  -1 big cubed
cashews              - 6-8
almonds              -6-8
poppy seeds        -1  tsp
tomato                 -11/2 pureed
coriander powder-1 tbsp
chili powder         -1-1/2 tsp
salt                        -to taste
turmeric                 -pinch
ginger garlic paste  -2 tsp
coconut milk          -1/4 cup
oil                           -to shallow fry

To temper:

cinnamon                -1 ''
clove                       -2
fennel seeds            -1/4 tsp
star anise                 -1/2
bay leaf                   -1


  • In a pot add a cup of water and add cubed onions,almonds,cashews,poppy seeds to it and cook until tender.

  • Allow it to cool of and blend it into a fine paste.This is ground onion paste.

  • In a pan heat oil and add the ingredients given to temper.

  • Fry ginger garlic paste and cook until the raw flavor goes off.

  • Pour the pureed tomato and cook until the tomato loses its raw flavor.

  • Now add the ground onion paste and mix well

  • Add salt, turmeric,chili powder, coriander powder and mix well.

  • Cook until the oil oozes out.

  • Add the coconut milk into it.

  • Pour adequate water to get a gravy consistency.

  • Simultaneously in another pan shallow fry paneer until light golden on all sides.

  • When the gravy starts boiling and oil leaving on the top add  the fried paneer to it
  • Cook for another 2 minutes.

  • Paneer korma is ready to serve

Serves 4

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