Paneer and Vegetable Korma

by Tarla Dalal

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Made with a gravy that usually comprises coconut, curds, cream and other spices.

Korma is versatile dish that goes with a variety of dishes ranging from rice to rotis and puris.

Here is an interesting variant of the regular korma, transformed by the addition of luscious paneer.

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Paneer and Vegetable Korma recipe - How to make Paneer and Vegetable Korma

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings (4serving )
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Ingredients

1/2 cup paneer (cottage cheese) cubes
1/4 cup cauliflower , cut into small florets
1/4 cup french beans cubes
1/4 cup carrot cubes
1/4 cup green peas
1/2 cup capsicum cubes
1/4 cup diagonally cut baby corn
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1 cardamom (elaichi)
1 cup grated onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp green chilli paste
1 cup milk
1/4 cup finely chopped canned pineapple
3 tbsp fresh cream
1/2 tsp garam masala
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.
Add the grated onions, ginger-garlic paste, green chilli paste and sauté on a medium flame for 6 minutes.
Add the cauliflower, french beans, carrot, green peas, capsicum, babycorn, salt, ½ cup of milk and ¼ cup of water, mix well and cover with a lid and cook over a medium flame for 10 minutes, while stirring occasionally.
Add the remaining ½ cup of milk, paneer, pineapple, fresh cream, garam masala and salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
Serve hot garnished with coriander.