Paneer (Indian Cottage Cheese) is grated and cooked in authentic style gravy is called as Paneer Korma. Korma is a most popular and most demanding dish of North Indian Cuisine, it may by vegetable korma or paneer korma, the taste is always great. Here paneer is turned in a new way by mixing with cream and spices. Make a full fledged meal with Paneer Korma, Chapati, Salad and Boondi Raita.

Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 3

Ingredients:

• 200 gms paneer (grated)
• 2 onions chopped
• 4 tomatoes chopped
• 1 tsp ginger paste
• 1 tsp fresh green chillies paste
• 1/4 cup coconut (grated)
• 5-6 Cashew nuts
• 1/2 tsp poppy seeds (khus-khus)
• 1 cup fresh cream
• 1 tsp ghee
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp kasoori methi
• 1 tsp garam masala powder
• Cilantro chopped
• Salt to taste.

How to make Paneer Korma:

1. Grind grated coconut, cashew nuts, poppy seeds with 1/4 cup of water, make a smooth paste and keep aside.
2. Heat clarified butter(ghee) in a pan.
3. Add green chillies and ginger paste, saute well.
4. Add chopped onions, cook for 2 minutes until onion start to look transparent in color.
5. Add chopped tomatoes, salt, red chilli powder and turmeric powder.
6. Cook on low flame approximately for 5 to 7 minutes.
7. Add grated paneer, mix well.
8. Add coriander powder and garam masala powder.
9. Keep stirring all the ingredients well with the grated paneer so that paneer acquires all the spices.
10. Add ground coconut paste and mix thoroughly.
11. Add fresh cream.
12. simmer for 2 minutes.
13. Add kasoori methi and cook korma gravy for 2 more minutes.
14. Remove from the flame and garnish with chopped coriander leaves.
15. Serve hot with chapati, naan or kulcha.

Chef Tips:

1. For making Paneer Korma you can use paneer cut in cube sized pieces and add in the same style gravy.
2. Use oil if you do not want ghee in this recipe.