Mughalai Paneer Korma recipe was in my to-do list for long time.So I tried it last week for dineer along with plain parathas. Actually I was looking for a easy paneer recipe to make a quick dinner. I found this recipe with curd,cashews & coconut masala in Mughlai style and with a long list of ingredients. I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds. It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.
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The most important thing in this curry is that curd should be fresh & not sour at all else it will spoil the taste of this gravy. So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum. This is one of the best mughalai curries that I have prepared. I will definitely be repeating this.
Ingredients:
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
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
Method:
- 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. Switch off the flame and garnish with coriander leaves if you wish. Enjoy with roti and pulao !
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