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From the Expert
Shahi Paneer Korma
A world class food stylist, Nitin Tandon is by par, one of the top Master Chefs in India. He is also a successful entrepreneur & owns a chain of restaurants.
Ingredients
- 400 gm
- 2 large
- 2 Tbsp
- 2 Tbsp
- 3
- 4 - 5
- 1 inch stick
- 2
- 3
- 1 Tsp
- 1 Tsp
- 1/4 Cup
- 1/2 Cup
- 1/2 Cup
- Pinch
- 1 Tsp
- 1 Tsp
- For Garnish
Method of Preparation
- Cut the paneer into half inch cubes. Boil the onion in quarter cup of water. Drain and allow to cool. Grind to a fine paste.
- Heat ghee in the deep bottom pan, add cloves, peppercorns, cinnamon and bay leaves and saute till fragrant.
- Add the green chillies and boiled onion paste, tomato puree and saute for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to saute for half a minute.
- Add the cashew paste and saute for another two minutes. Add yogurt and saute till the water from the yogurt get absorbed.
- Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot garnished with coriander leaves.
- 20 mins
- 20 mins
- 3
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