Paneer Korma

A rich and creamy Mughlai-style curry where soft paneer cubes are simmered in a mildly spiced onion–tomato gravy with mava and cream.

Ingredients

1. 250 gms cottage cheese (paneer), 4 tomatoes, 3 onions
2. 1" ginger piece, 2 green chillies, 1 cup mava
3. 1 cup cream, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 2 tbsp ghee, salt to taste

Method

1. **Preparing base ingredients

   • Cut paneer into neat square pieces and keep aside.
   • Grind onions, ginger and green chillies into a smooth paste.
   • Grind tomatoes separately to a fine paste.
   • Grate the mava and keep ready.

2. **Cooking the gravy

   • Heat clarified butter (ghee) in a pan on medium flame.
   • Add the onion paste and sauté till it turns light golden.
   • Add tomato paste and cook, stirring continuously, till ghee starts separating.

3. **Enriching the gravy

   • Add grated mava and cream to the cooked masala.
   • Mix well and simmer gently for about 2 minutes.

4. **Spicing and simmering

   • Add salt, red chili powder, turmeric and garam masala.
   • Stir well so the spices blend evenly into the gravy.

5. **Adding paneer and finishing

   • Add paneer pieces along with about 1/2 cup water.
   • Simmer till the gravy thickens and paneer absorbs the flavors.
   • Switch off the flame and rest for a minute.
   • Serve hot with naan, roti or jeera rice.