Indian cottage cheese known cooked in a onion tomato based gravy along with poppy seeds and coconut paste. Mildly spiced gravy that can be served with rice based dishes or Indian breads like roti , naan and phulka
For best results follow my detailed step-by-step photo instructions and tips.
Grind poppy seeds or cashews to fine powder first. Add coconut to the powder and repeat grinding. Add water just enough to make thick paste. Grind till smooth. Keep this aside
Wash paneer if using store bought, drain water completely and set aside
How to make paneer korma
Heat a deep casserole or kadai with oil. Add spices and sauté for about a min till they turn fragrant.
Add ginger garlic paste and fry till it turns slightly golden. Do not over fry, it can make the gravy bitter.
Add onions, sprinkle salt and fry till they turn transparent or golden
Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If needed cook and cover in case the tomatoes are not juicy.
Add red chili powder, garam masala powder and mint. Carefully fry for two to three minutes without burning.
Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally. It must begin to release a nice aroma of coconut and poppy seeds.
Pour 1 and ¼ cup water and mix well. Adjust salt. Set the flame to medium, cook till the oil is seen on the top of the korma, by then the gravy thickens too.
It takes around 5 to 7 minutes for the oil to be visible on top. You can adjust the thickness now. If the gravy is runny, cook on high flame and evaporate the water in the gravy. If it is too thick, just add little more water.
Add paneer to the boiling curry, gently stir.
Immediately transfer the gravy to a serving bowl to stop from being cooked further and to retain the softness.
Garnish with chopped coriander leaves
Best served after 30 minutes of preparing the paneer kurma.