Monday, 7 October 2013

Paneer Korma in Coconut Gravy

Paneer has always been a challenge for me. Apart from a few regular dishes like palak paneer and paneer bhurji, I could never think of anything more interesting. However, it is no longer the case. My best friend in blogging (read Google) just introduced me to a superbly tasty paneer dish. While there are variations to this recipe using slightly different ingredients, I tried the recipe which is low in calories and high on taste, not to mention the ease of cooking.

300 gms paneer, cut into small chunks
2 tbsp yogurt, whipped
1/2 + 1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp red chilli powder
2 medium onions, chopped
2-3 garlic pods, flaked
1 inch ginger, grated/finely chopped
3-4 each of almonds and cashew nuts (almonds skin removed)
1 medium tomato chopped
2 dry red chillies
2 green cardamoms
1/2 cup coconut milk
1 tsp cumin seeds
1 tsp garam masala powder
1 tsp kasuri methi, crushed
Coriander leaves for garnishing
1 + 1 tbsp oil

In a bowl, take the whipped yogurt and add salt, turmeric powder, red chilli powder, cumin powder and coriander powder. Mix it well. Now, add the paneer cubes and coat them in the yogurt masala well. Marinate the paneer with the masala for an hour or so. In a pan, heat 1 tbsp oil and put the coated paneer pieces and fry them till all sides are golden brown. Remove from oil and keep aside.
In the same pan, heat another 1 tbsp oil and put cumin seeds and cardamoms. Crush the dry red chillies and add it to the oil. Now add onions, garlic, and ginger and fry till onions are translucent. Add the chopped tomatoes and fry for 3-5 minutes. Put salt and 1/2 tsp turmeric powder. Add the dry nuts and fry for 2-3 minutes. Remove from flame and let the mixture cool for around 5-10 minutes. Now, put the ingredients in a blender and make a fine paste. Your korma sauce is ready. 
Pour it back in the pan. Pour the coconut milk and 1/4 cup warm water and cook till the sauce starts boiling. Now, add the fried paneer pieces and cook them for 2-3 minutes. Put garam masala and dried fenugreek leaves (kasuri methi) and mix well. Garnish it with coriander leaves. Serve hot!


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