Paneer Korma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions, ginger, and garlic until golden brown.
• STEP 2.Add tomatoes, cashews, and spices like turmeric, coriander, and garam masala. Cook until the tomatoes are soft.
• STEP 3.Blend the mixture into a smooth paste and return it to the pan. Add paneer cubes and simmer for a few minutes.
• STEP 4.Stir in fresh cream and garnish with chopped coriander leaves before serving.

Cooking Tips

• Soak cashews in warm water for 15 minutes before blending to achieve a creamy texture.
• For a spicier version, add green chilies or red chili powder according to your taste.
• To enhance the flavor, you can also add a pinch of saffron strands soaked in warm milk.

Storage and Serving

• Paneer Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with naan, roti, or steamed rice for a delicious and satisfying meal.