Korma or qorma is a populardish originated in India, containing of meat or vegetables braised withcurd, cashew paste and spices to produce thick gravy or sauce. In this recipe, fried andcrunchy paneer cubes are dropped in thick sauce or gravy, mixed in spices and tomato-cashewpaste,this isHowto make delicious paneer korma.
Take a tawa or wok, put jeera or cumin, bay leafand cardamom, cinnamon and cashews, heat the wok and roast for 2-3 minutes andallow them to cool in room temperature. put it in a blender and grind it.Keepaside.
Next, add 2 tbsp oil, heat it, then add gratedonion in the same wok and fry it till it turns golden brown and allow it tocool room temperature, keep aside. Blend it with tomao and make a smooth paste.
In the same wok put the paneer cubes to fry little,only for two to three minute and keep aside. Idea is to remove the raw smell ofthe paneer .
Take a kadai or a fry pan, add oil and heat it,then add ginger-garlic paste, stir it for two minutes then, again the onion-tomatopaste, stir it for 3-4 minutes.
Now you can add the curd and mix it properly,stir it continuously for 3-4 minutes.
Now this is the time to add the cashews andother spices powder , red chili powder, coriander powderand salt. Again cook itfor 2 minutes then drop the fried paneer cubes, stir it for a minute and coverthe lid, allow it to cook for 3-4 minutes.
Open the lid, see the consistency of the kormagravy, throw some coriander leaves and turn off the gas knob.
Take it out from the oven, transfer it toserving plate and serve with rice, paratha or roti.