Paneer Korma Recipe ( Mughlai ) – Paneer Recipes

• Paneer – 1 cup ( 100gms cut into small cubes)
• Cooking oil – 2 tbsp
• Bayleaf – 1 no
• Cinnamon – 1 inch
• Cloves – 2 no
• Cardamom – 1 no
• Pepper corns – 1/8 tsp
• Big onion – 1 no
• Red chilli powder – 1/2 – 1 tsp ( add 1 tsp for spicy taste)
• Dhania powder – 1 tsp
• Turmeric powder 1/8 tsp
• Garam masala powder – 1/2 tsp
• Salt and water – as needed
• Sugar – 1/2 to 1 tsp
• Kasoori methi – 2 big pinches

To grind

• Grated coconut -1/4 cup
• Fresh curd – 1/3 cup ( Should use fresh curd)
• Cashew nuts – 8 nos
• Ginger – 1 inch piece
• Poppy seeds/Khus khus -1 tsp
• Green chilli – 1 no

• Cut the paneer into small cubes or strips and keep them immersed in hot water till use. Grind all the ingredients given under “ To grind” to a smooth paste. Add water to grind if needed. Set aside.

• Heat oil in a pan and saute Cinnamon, cloves, bayleaf, cardamom and pepper corns.Add big onions and saute until transparent.Add red chilli powder, turmeric powder, dhania powder, sugar and salt.Mix for few seconds without burning the masala.Now add the ground coconut paste and saute well. Lastly add garam masala powder and mix well.

• Add 1 cup of water and boil for few minutes.Check for taste. Add more spice powders if needed. Lastly add the paneer cubes. Crush kasoori methi lightly and add it to the gravy. Switch off the flame and garnish with coriander leaves if  you wish. Enjoy with roti and pulao !

• Make sure you use fresh curd. It should not be sour.Sour curd makes the gravy tangy and tasteless.So please see to it.
• Add more chilli powder for spicy taste.