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PrintPANEER AND VEGETABLE KORMA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind poppy seeds with cashews, coconut, red chilies, ginger, garlic, coriander seeds and cardamom with curd to a paste.
- Heat oil and add onions with turmeric . Cook till onions turn golden brown.
- Add the cashew-curd paste. Cook on low heat for 3 minutes.
- Add french beans, peas and carrots with enough water, salt and garam masala . Boil for about 5 minutes.
- Finally add in paneer and pineapple. Boil for at least 1 minute.
- Garnish with grated paneer and chopped coriander and serve hot.
INGREDIENTS
- 300 grams paneer - cut into small cubes and fried till golden
- 100 grams shelled peas
- 2 slices of tinned pineapple - cut into pieces
- 2 small carrots - cut into round slices
- 4-5 french beans - cut into diagonal pieces
- 50 ml IDHAYAM sesame oil
- 2 onions - chopped finely
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- Salt to taste
- 1 tablespoon poppy seeds - soaked and drained
- 150 ml curd
- 2 tablespoons cashews
- 2 tablespoons grated coconut
- 2 whole dry red chilies
- ½ " piece ginger
- 3-4 flakes garlic
- 2 teaspoons coriander seeds
- Seeds of 4 green cardamom
5 comments for “Paneer and Vegetable Korma”
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I loved this dish. Will cook it tonight. Thanks ! :)
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