Paneer Korma is generally considered as a Punjabi dish. With the penetration of the culture from one region to another, the dishes do tend to take its own regional flavor. And one such change can be seen in this Paneer Korma dish also. Cooked with Cashew and Coconut Paste, it takes a flavor of South Indian cooking without losing its authentic taste. Let us see how to make this Paneer Korma in South Indian Cooking Style.
Grated Coconut – ¾ cup
Ginger – 1 inch long piece
Garlic – 4 pods
Green Chillies – 2
Paneer (Cottage Cheese) – 200 Gms (cut into cubes)
Oil – 2 tbsp
Cumin Seed – ½ tsp
Onion – 1 (finely chopped)
Tomatoes – 2 (finely chopped)
Turmeric Powder – ¼ tsp
Red Chilli Powder – ¼ tsp
Coriander Seed Powder – 1 tsp
Garam Masala – ¼ tsp
Chopped Coriander Leaves – 2 tbsp
Salt to taste
Grind all the ingredients under the “To grind” column into a fine paste with little water. Keep aside.
Heat the Oil in a pan. Add the Cumin Seeds and allow them to crackle. Add the chopped Onions and Salt. Stir cook till the Onion become translucent.
Add the chopped Tomatoes, Red Chilli Powder, Coriander Seed Powder and Salt.
Cook till the Tomatoes become soft.
Add the Coconut and Cashewnut paste. Add required water.
Add the Garam Masala. Mix well and simmer for 5 to 6 minutes in low to medium flame.
Add the Paneer Cubes. Simmer for another 3 to 4 minutes. Transfer to a bowl.
Add the chopped Coriander Leaves. Mix well.
Serve with Roti, Naan, Jeera Rice or plain Rice etc.