Grated Paneer Korma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add finely chopped onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft.
• STEP 5.Add cashew paste, turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 6.Add grated paneer and cook for a few minutes.
• STEP 7.Add water to adjust the consistency of the gravy and simmer for 5-7 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• To make cashew paste, soak cashews in warm water for 15 minutes and blend until smooth.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of fresh cream or yogurt to the gravy.

Storage and Serving

• Grated Paneer Korma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the korma with naan, roti, or steamed rice for a complete meal.