Paneer Dhaniya Adraki Korma
Servings - 2 - 3
INGREDIENTS
Coriander - 20 grams
Water - 2 tablespoons
Yogurt - 270 grams
Ginger paste - 2 teaspoons
All purpose flour - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Oil - 1 tablespoon
Cumin - 1 teaspoon
Black peppercorns - 3 - 4
Cloves - 2 - 3 pods
Bay leaf - 1
Green chili - 1 teaspoon
Water - 100 milliliters
Paneer - 300 grams
Sugar - 1 teaspoon
Salt - 1 teaspoon
Fresh cream - 1 tablespoon
Ginger - for garnishing
Coriander - for garnishing
PREPARATION
1. In a blender, add 20 grams coriander, 2 tablespoons water and blend it into a smooth paste.
2. In a bowl, add 270 grams yogurt, blended paste, 2 teaspoons ginger paste, 1 teaspoon all purpose flour, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon black pepper powder, 1 teaspoon garam masala and mix it well.
3. Heat 1 tablespoon oil in a skillet, add 1 teaspoon cumin, 3 - 4 black peppercorns, 2 - 3 pods cloves, 1 bay leaf and stir well.
4. Add 1 teaspoon green chili and stir well.
5. Now, add the prepared yogurt mixture in it and stir well.
6. Bring it to a boil.
7. Add 100 milliliters water and stir again.
8. Bring it to a boil again.
9. Now, add 300 grams paneer and mix it well.
10. Add 1 teaspoon sugar, 1 teaspoon salt and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 tablespoon fresh cream and mix it again.
13. Cook for another 3 - 5 minutes on medium heat.
14. Garnish with ginger and coriander.
15. Serve hot with naan or rice.
Shahi Paneer Korma
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Cumin - 1 teaspoon
Green cardamom - 4 pods
Cloves - 4 pods
Cinnamon stick - 1 inch
Onions - 350 grams
Ginger garlic paste - 1 tablespoon
Tomato - 320 grams
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Sugar - 1 teaspoon
Oil - 2 tablespoons
Yogurt - 75 grams
Cashew paste - 50 grams
Water - 300 milliliters
Salt - 1 teaspoon
Fresh cream - 65 grams
Paneer - 320 grams
Garam masala - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 2 tablespoons oil in a pot, add 1 teaspoon cumin, 4 pods green cardamom, 4 pods cloves, 1 inch cinnamon stick and stir well.
2. Add 350 grams onions and fry till translucent.
3. Add 1 tablespoon ginger garlic paste and stir well.
4. Now, add 320 grams tomato and saute till it turns soft and pulpy.
5. Cover it with lid and cook for 10 minutes.
6. Then, add 1/2 teaspoon turmeric and stir well.
7. Add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon sugar and stir well.
8. Transfer this mixture into a blender and blend it into a paste.
9. Heat 2 tablespoons oil in a another pot, add the blended mixture in it.
10. Add 75 grams yogurt and mix it well.
11. Then, add 50 grams cashew paste, 300 milliliters water and mix it again.
12. Bring it to a boil.
13. Add 1 teaspoon salt, 65 grams fresh cream and stir well.
14. Now, add 320 grams paneer and mix it well.
15. Cook for 3 - 5 minutes.
16. Add 1 teaspoon garam masala and mix it well.
17. Garnish with coriander.
18. Serve hot with naan or rice.
