Paneer korma
portions
Ingredients
- 250 gr Paneer
- 1.25 cups Onions
- 0.75 cups Tomatoes
- 0.25 tsp Turmeric
- 0.5 tbsp Ginger garlic paste
- 1 tsp Garam masala
- 1 tsp Coriander powder
- 0.75 tsp Red chili powder
- 2 tbsp Oil
- 10 pcs Mint leaves
- 1 pcs Bay leaf
- 0.25 tsp Cumin seeds
- 2 pcs Green cardamoms
- 1 pcs Star anise
- 1 pcs Cinnamon piece
- 2 pcs Cloves
- 1.25 cups Water
- 12 pcs Cashew nuts
- 0.25 cups Dessicated coconut
- 6 tbsp Water
Method
- Add cashews or poppy seeds to a grinder jar and make a fine powder first. Add fresh coconut and repeat grinding. Pour 6 to 8 tbsps water to make a smooth paste. If required add a little more water.
- Chop onions and tomatoes
- Heat a pan with oil on a medium heat. Once the oil is slightly hot, add whole spices - bay leaf, star anise, cumin, cloves, cinnamon and 1/2 the cardamoms.
- When the spices begin to sizzle, add ginger garlic paste and fry till it turns slightly aromatic for about 60 seconds. Do not over fry, it can make the gravy bitter.
- Add onions, sprinkle salt and fry till they turn transparent or golden.
- Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If required splash a bit of water and cook covered until the tomatoes turn mushy.
- Next add red chili powder, garam masala, coriander powder and mint leaves or coriander leaves. Carefully saute for two to three minutes without burning.
- Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally. It must begin to release a nice aroma of coconut and poppy seeds.
- Pour water (or diluted coconut milk) and mix well. Bring this to a boil and reduce the heat, cook till the gravy thickens & you see specks of oil floating on the korma. Keep stirring occasionally.
- Once the curry reaches a desired thick consistency, add paneer and gently stir.
- Turn off the heat. Let paneer korma rest for a while so it absorbs the flavors. Serve with rice, roti or naan.