Flavour Diary: Paneer Korma | Paneer Recipes | Vegetarian Curry

Paneer is most common cheese found in south asian countries. Its being cheese it's one of the good source of calcium. Paneer can be made very easily at home as it needs just lemon juice/ vinegar and milk and few steps to follow or you can simply buy Paneer from Indian store and use it.
Paneer is one of my families favourite ingredients...whatever i make with paneer is hit...as paneer in itself a versatile that it can be used in sweets( Sandesh, Rasgulla, Shahi Meetha Paratha, Anjeer Kalakand ...), savouries(Paneer Pakoda, Paneer Manchuria...) and curry(Paneer Butter Masala , Achari Paneer, Paneer Tikka Masala , ... ) dishes. Today's recipe is mouth watering korma which goes well with flat breads and any flavoured rice. Easy to make with few steps to follow...come let's cook this easy yumminess

Level: Moderate
Total Time: 40 min

Serves: 3-4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Paneer : 250 grams
Oil : 3-4 tablespoons
Ginger Garlic Paste: 1 tablespoon
Dry Fenugreek Leaves(Kasuri Methi) : 1 tablespoon
Chilli Powder: 1 teaspoon
Cumin Powder(Jeera Powder): 1/4 teaspoon
Chopped Coriander to garnish
Yogurt(Dahi/curd): 2 tablespoon
Water: 1 cup
Salt to taste

Whole spices:
Green Cardamom(Elaichi) : 3
Cloves(Laung): 3
Cinnamon (Dalchini): 1 inch piece

Gravy
Onion: 1 large
Tomato - 2 medium
Cashews: 10-12 whole
Desiccated Coconut: 3 tablespoons
Sesame Seeds(Til): 2 teaspoons
Green chilly - 2

Directions

Making Gravy:
In a pan, add 1 teaspoon of oil and roughly chopped onion and fry until they become soft. Transfer to the blender and let it cool (don't blend it, we have other ingredients to put in).
In the same pan add roughly chopped tomatoes, cashews and chopped green chillies and cook until tomatoes become tender. Transfer to the same blender and let it cool (don't blend it, we have few others to go in).
In the same pan dry roast desiccated coconut and sesame seeds until coconut changes colour.Transfer to the blender.
Now blend all together to form a smooth paste (add a tablespoon of water if required).

Making Paneer Korma:
In a pan add remaining oil and once medium hot add all whole spices and then add the gravy mixture, ginger garlic paste,salt.
Close the lid and Fry until all water is gone(* be careful as the gravy splatters and and stir in between to avoid burns).
Once the gravy comes closer add water. Once it comes to boil add paneer pieces, crushed Kasuri Methi, chilli powder, and turn the heat to medium low, close the lid. After 5 mins add cumin powder and cook for another 5 mins(stir in between). Check for desired consistency of the gravy (add more warm water to make it liquidy) and cook accordingly.Turn off the heat.
Whisk the yogurt and add it the gravy and then turn on the heat and cook for another minute and garnish it with chopped coriander.

Tips
You can shallow fry the paneer if it is not fresh.
If you don't like whole spices then you can use garam masala instead, but add along with cumin powder at the end.