-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
Ingredients |
|
| Cottage cheese (paneer) | ½ kg |
| Onion (payaz), grated | 2 medium |
| Garlic (lahsan) paste | 1 table spoon |
| Ginger (adrakh) paste | 1 table spoon |
| Red chilli (lal mirch) powder | ½ tea spoon |
| Hot spices (garam masala) powder | ½ tea spoon |
| Salt (namak) | to taste |
| Almond (badam) paste | 2 table spoon |
| Cashew nut (kaju) paste | 2 table spoon |
| Poppy seeds (khuskhus) paste | 1 table spoon |
| Green cardamom (hari elaichi) | 2 |
| Milk (doodh) | 2 cup |
| Vegetable oil | 3-4 table spoon |
Instructions
- Cut cottage cheese (paneer) into big pieces and keep them aside.
- Mix the pastes of almonds, cashew nut, poppy seeds together and then add red chilli, hot spices in it and keep it aside.
- Heat oil in a pan, add onion, garlic and ginger and let it cook for 5-6 minutes.
- Now add the prepared mixture (almond- cashewnut) in it and let it cook till oil gets separated.
- Now add milk and let it simmer for 5-7 minutes.
- Add cottage cheese(paneer) pieces and cardamoms and let it boil for some times.
- Once the gravy becomes thick, add salt and remove it from flame.
- Serve “Paneer Korma” with Nan or Roti.
- Recipe Type : Curries, Paneer curries, Vegetarian
No comments yet.