Directions
Paneer Korma
Ingredients
For Curry
Milk (दूध) – 1 lt
Onion, sliced (प्याज़) – 200 gms/ 3½ cups
Cashew nuts (काजू) – 60 gms/ ½ cup
Ginger sliced (अदरक) – 2” piece
Garlic cloves (लहसुन) – 10-12 nos
Green chillies (हरि मिर्च) – 1-2 nos
Ghee (घी) – 2 tbsp
Garam Masala (गरम मसाला) – 1 tsp
Cardamom (ईलाईची) – 5-7 nos
Cinnamon, 2” piece (दालचीनी) – 1 no
Mace (जावित्री) – 1 blade
Fennel seeds (सौंफ़) – 1 tbsp
Chilli powder (मिर्ची पाउडर) – 2 tsp
For Paneer
Paneer, sliced (पनीर) – 400 gms
Salt (नमक) – a generous pinch
Pepper powder (काली मिर्च पाउडर) – a pinch
Ghee (घी) – 2 tbsp
For Finishing
Ghee (घी) – 2 tbsp
Chilli powder (मिर्ची पाउडर) – 1 tsp
Garam Masala (गरम मसाला) – 1 tsp
Salt (नमक) – to taste
Coriander, chopped (ताज़ा धनिया) – handful
Steps
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1
Done
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In a pan add milk and bring it to a boil. In the boiling milk add onions, cashew, ginger, garlic, green chillies, ghee, Hamdard Khaalis Zaffrani Garam Masala, cardamom, cinnamon, mace, fennel and Hamdard Khaalis red chilli powder. Mix it and bring it back to a boil again. Now lower the heat, cover and cook till onions get soft & mashy. This will take approx 20 mins, you can quicken it by preparing this in a pressure cooker and giving 1 whistle. Once it reaches this stage turn off the heat and let it cool completely. |
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2
Done
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While this is cooking, cut paneer into large cubes and sprinkle generously with salt and pepper. Heat a pan and melt some ghee and cook the paneer on high heat on both sides to give it a good colour. Remove the paneer and keep aside. |
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3
Done
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Once the curry is cooled down remove the cinnamon stick and grind the rest into a fine puree in a mixer grinder. In a pan add some ghee and sprinkle some chilli powder and immediately pour over the ground curry. Add some water to lighten up the korma and bring it to a simmer. Cook on low heat for 5 mins and then add salt to taste, Hamdard Khaalis Zaffrani Garam Masala, chopped coriander and fried paneer. Cook for another 2-3 mins and korma is ready. Serve it hot with rice or roti. |
