Monday, August 01, 2005

Paneer Korma

My Mom and I made this for a party we threw for friends a few days back. The original recipe is from Sanjeev Kapoor but I have experimented with it quite a few times with very good results. For a healthier variation subsitute paneer with tofu.

Paneer (cubed)- 250 gms
Onion (sliced) - 1 medium
Cinnamon - 1/2 stick
Cloves - 6
Green Cardamoms - 6
Bay Leaf - 1
Black Cumin Seeds - 1 tbsp (may subsitute with normal cumin )
Ginger Paste - 2 tbsp
Garlic Paste - 1 tbsp
Chilli Powder - 1 tbsp
Coriander Powder - 1 tbsp
Cumin Powder - 2 tbsp
Turmeric POwder - 1/4 tbsp
Yogurt - 1/4 cup( please no fat free here)
Water - 1 cup
Green Chillies Sliced -2
Cilantro Chopped - for garnish
Vegetable Oil - 2 turns of wok
Salt to Taste

Phew!! that was quite a list wasn't it...so now we cook. Since the gravy for this dish is yogurt based you would do well not to use any of the fat free stuff...makes the gravy quite runny.

Method:
1. Sautee onions in oil, add cinnamon, cardamom, bay leaf and the black cumin seeds and fry till fragrant.
2. Add the ginger and garlic pastes and stir fry. Then add the cubed paneer.
3. Sprinkle in the chilli, coariander, cumin and turmeric powders and mix well.
4. Add yogurt mixed well with one cup of water and cook over low heat.
5. Once the gravy has thickened considerably, add the salt and remove from flame.
6. Garnish with sliced green chilies and cilantro. You may throw in some slivered almonds for added effect.

PS: Add the salt last as the yogurt tends to curdle into lumps when salt is added while cooking.

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