A Favorite with the vegetarians, this product made from milk is quire common, especially in the Indian subcontinent. You can make it fresh, chhena - another version (home made paneer) or just use the ones that are easily available in market and is no longer considered an exotic ingredient.readily available in the market.
INGREDIENTS
Onions - 4 medium
Ginger paste - 1 tbsp
Cashews/peanuts - 12-14 (for paste)
Green peas - 1/2 cup
Carrots - 1/2 cup
Cauliflower - 1/2 cup
Beans - 1/2 cup
Potato - 1/2 cup
Fresh Paneer - 200g
Chopped cashew nut - 4-6
Almonds chopped - 4-5
Fresh cream - 1/4 cup
Salt to taste
Chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin powder - 1/4 tsp
Raisins (optional)
Cardamoms, Cloves & Cinnamon stick - 2 each
Coriander leaves - for garnishing
PROCESS
1. Blanch the onions, cashews and peanuts. Add a green chillies and blend to a paste.
2. Make a fine paste of this without adding water.
3. Steam potatoes, beans and other vegetables for 10-12 mins, they should not turn mushy.
4. Add oil in frying pan and heat up, saute bay leaf, cardamoms, cinnamon, cloves for 1 min. and then add ginger paste.
5. Add onion and nut paste and fry until the paste begins to leave the sides of the pan.
6. Add a pinch of turmeric, garam masala, coriander powder, jeera powder, cumin powder and red chilli powder. Usually no red chilli powder is added to this recipe and the heat comes from green chillies, but it adds color to this recipe.
7. Add salt and saute until the paste begins to leave the oil. Add water to bring it to a consistency.
8. Bring to boil and add all veggies, stir and cook for 2-3 mins.
10. Reduce the flame to low, add cream and stir. Add paneer and chopped almonds, cashews and raisins (optional)
11. Cover and cook on a very low heat just for 1 -2 mins. Over cooking can make the paneer hard. Switch off the flame and add coriander leaves.
12. Transfer Paneer Korma to a serving bowl and garnish with some more roasted cashew nuts and fresh cream.
