Mughlai Methi Paneer Korma

PREPARATION

1. Take a pan, add 2 dry red chili, 2 pods green cardamom, 1 teaspoon coriander seeds and dry roast for 2 - 3 minutes or until it turns golden brown in color.

2. Remove it from heat and transfer this into a blender and blend it into a fine powder.

3. In a mixing bowl, add 350 grams paneer, prepared masala, 1/2 teaspoon salt, 1 tablespoon ginger garlic paste, 2 tablespoons lemon juice and mix it well.

4. Marinate for 20 minutes.

5. Heat 2 tablespoons oil in a pan, add the marinated paneer in it and stir well.

6. Cook until it turns golden brown in color from all sides.

7. Remove it from heat.

8. Heat 2 tablespoons ghee in a heavy skillet, add 25 grams garlic, 40 grams ginger and stir for 1 - 2 minutes.

9. Then, add 250 grams onions and fry till translucent.

10. Now, add 350 grams tomato, 1 1/2 tablespoons green chili and saute until it turns soft and pulpy.

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

12. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric and mix it well.

13. Cook for another 5 - 7 minutes on medium heat.

14. Remove it from heat and transfer this into a blender.

15. Blend it into a smooth puree.

16. Transfer this puree into a heavy skillet and stir well.

17. Add 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.

18. Then, add 80 grams fresh cream and mix it again.

19. Cook for 3 - 5 minutes on medium heat.

20. Add 100 grams curd and mix it well.

21. Add 60 grams fenugreek leaves and mix it again.

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

23. Now, add the cooked paneer in it and mix it well.

24. Cook for another 5 - 7 minutes on medium heat.

25. Garnish with coriander.

26. Serve hot with naan.