PREPARATION

1. In a blender, add 20 grams coriander, 2 tablespoons water and blend it into a smooth paste.

2. In a bowl, add 270 grams yogurt, blended paste, 2 teaspoons ginger paste, 1 teaspoon all purpose flour, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon black pepper powder, 1 teaspoon garam masala and mix it well.

3. Heat 1 tablespoon oil in a skillet, add 1 teaspoon cumin, 3 - 4 black peppercorns, 2 - 3 pods cloves, 1 bay leaf and stir well.

4. Add 1 teaspoon green chili and stir well.

5. Now, add the prepared yogurt mixture in it and stir well.

6. Bring it to a boil.

7. Add 100 milliliters water and stir again.

8. Bring it to a boil again.

9. Now, add 300 grams paneer and mix it well.

10. Add 1 teaspoon sugar, 1 teaspoon salt and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 1 tablespoon fresh cream and mix it again.

13. Cook for another 3 - 5 minutes on medium heat.

14. Garnish with ginger and coriander.

15. Serve hot with naan or rice.

Shahi Paneer Korma

Servings - 2 - 3

INGREDIENTS

Oil - 2 tablespoons

Cumin - 1 teaspoon

Green cardamom - 4 pods

Cloves - 4 pods

Cinnamon stick - 1 inch

Onions - 350 grams

Ginger garlic paste - 1 tablespoon

Tomato - 320 grams

Turmeric - 1/2 teaspoon

Coriander powder - 1 teaspoon

Red chili - 1 teaspoon

Sugar - 1 teaspoon

Oil - 2 tablespoons

Yogurt - 75 grams

Cashew paste - 50 grams

Water - 300 milliliters

Salt - 1 teaspoon

Fresh cream - 65 grams

Paneer - 320 grams

Garam masala - 1 teaspoon

Coriander - for garnishing