PANEER KORMA RECIPE | SIDE DISH FOR ROTI

         This time I wanted to try out a new paneer recipe other than the usual Paneer Butter masala which i make every week. This I tried out a few days back and it tasted very nice , my little one who doesn’t eat anything with rotis, except butter, feasted on the gravy.

INGREDIENTS:

PANEER CUBES	1 CUP
ONION	1 NO
TOMATO	1 NO
GREEN CHILLI	1 NO
COCONUT	2 TBLSP(GRATED)
CUMIN SEEDS	1/4 TSP
CASHEW NUTS	4-5 NO
GARLIC	3-4 PODS
SALT	AS NEEDED
GARAM MASALA	A PINCH
RED CHILLI POWDER	1/4 TSP
CORIANDER POWDER	1/4 TSP
MILK	3/4 CUP
OIL	1 TBLSP

METHOD:

• Roughly chop the onions and fry them in a tsp of oil till it turns golden brown.
• When it is cool, grind this along tomato and a pod of garlic.

• In a pan, add oil and transfer the ground masala.
• Add red chili powder and coriander powder to this.
• Saute nicely till the oil separates.

• Grind the coconut, green chili , garlic(2 pods) and cashew nuts into a smooth paste.
• Add this to the onion tomato gravy.
• Add the paneer cubes and milk to this (bring paneer to room temp.before adding)

• Do not boil for more than 2 minutes after adding milk and the coconut masala.
• Switch off the flame and add a pinch of garam masala and mix well.

• Serve hot with roti or puloa.

 

NOTE:

1. Fennel seeds can be added instead of cumin seeds.
2. Whole garam masala can be tempered before adding the onion tomato gravy instead of adding garam masala at the end.