Mughlai Paneer Korma

Name: Mughlai Paneer Korma
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tbsp Cashew nuts; 1 tbsp Almonds; 1/4 cup Milk; 1 medium onion roughly chopped; 1/2 cup Water; 4 Garlic cloves; 2 Ginger pieces (1 inch); 200 gm Paneer cut into half inch pieces; 2 tbsp Butter; 2 Cloves; inch Cinnamon stick; 2 Green Cardamom; 1/4 cup Plain Yoghurt; 1/4 tsp Garam Masala powder; to taste Salt; 2 tbsp Cream; 1 tsp Kasuri Methi/Dry Fenugreek leaves

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#weekwhite
Mughlai paneer korma is a royal paneer recipe, in which soft paneer pieces are slowly cooked in rich, creamy, aromatic and flavorful white gravy.

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#weekwhite
Mughlai paneer korma is a royal paneer recipe, in which soft paneer pieces are slowly cooked in rich, creamy, aromatic and flavorful white gravy.

Saved

Ingredients

20 minutes

2 servings

For Cashew paste:
2 tbspCashew nuts
1 tbspAlmonds
1/4 cupMilk
For Onion paste
1medium onion roughly chopped
1/2 cupWater
4Garlic cloves
2Ginger pieces (1 inch)
For Mughlai paneer korma
200 gmPaneer cut into half inch pieces
2 tbspButter
2Cloves
inchCinnamon stick
2Green Cardamom
1/4 cupPlain Yoghurt
1/4 tspGaram Masala powder
to tasteSalt
2 tbspCream
1 tspKasuri Methi/Dry Fenugreek leaves

Saved

Steps

20 minutes

1

Soak cashews and almonds in milk for 15 minutes.
2

Cut onion, garlic and ginger in small pieces.
3

Put onion, garlic and ginger with water in a pan on medium heat, let it simmer till onions get soft.
4

Let it cool down and then,grind into smooth paste with adding soaked cashews and almonds.
5

Heat butter in pan and fry paneer pieces lightly.
6

Again heat the remaining butter in pan on medium heat and add whole spices and fry.
7

Add prepared paste, yoghurt and sauté.
8

Add salt and garam masala powder and sauté.
9

Add some water and bring it to boil.
10

Add paneer pieces and kasuri methi.
11

In last add cream, mix well and switch off the flame.
12

Mughlai paneer korma is ready.