Name: Restaurant Style Kaju Paneer Korma recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6
Ingredients: Cottage Cheese (Paneer) - 250 Grams; Cashewnut, Poppy & Watermelon Seed Paste - ½ Cup (Kaju, Khaskhas Tarbooj Ke Beej Ka Paste); Fried Onion Paste (Tali Pyaz Ka Paste) - ½ Cup; Curd (Dahi) - 1 Cup; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Kashmiri Red Chilli Powder (Kashmiri Lal Mirch Powder) - 2 Table Spoon; Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Caraway Seeds (Shah Jeera) - 1 Tea Spoon; Cloves (Laung) - 2 to 3; Green Cardamom (Hari Elaichi) - 2 to 3; Black Pepper (Sabit Kali Mirch) - 2 to 3; Cinnamon (Dalchini) - ½ inch 2 to 3; Bay Leave (Tej Patta) - 2; Slit Green Chillies (Kati Hari Elaichi) - 3 to 4; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 2 Table Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Restaurant Style Kaju Paneer Korma RECIPE

Paneer is a fresh cheese common in the Indian subcontinent, especially in India. It is very popular in north Indian kitchen and very important part of the Indian cuisine. Using everyone's favourite ingredient in "Jai Ki Rasoi Se" made "Restaurant Style Kaju Paneer Korma". This can be served with any flavoured rice or Indian bread

Ingredients Serving: 6

Cottage Cheese (Paneer) - 250 Grams
Cashewnut, Poppy & Watermelon Seed Paste - ½ Cup (Kaju, Khaskhas Tarbooj Ke Beej Ka Paste)
Fried Onion Paste (Tali Pyaz Ka Paste) - ½ Cup
Curd (Dahi) - 1 Cup
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Kashmiri Red Chilli Powder (Kashmiri Lal Mirch Powder) - 2 Table Spoon
Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Caraway Seeds (Shah Jeera) - 1 Tea Spoon
Cloves (Laung) - 2 to 3
Green Cardamom (Hari Elaichi) - 2 to 3
Black Pepper (Sabit Kali Mirch) - 2 to 3
Cinnamon (Dalchini) - ½ inch 2 to 3
Bay Leave (Tej Patta) - 2
Slit Green Chillies (Kati Hari Elaichi) - 3 to 4
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 2 Table Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

Marinate cottage cheese by add curd, 1 table spoon ginger garlic paste, 1 table spoon Kashmiri red chilli powder, ½ tea spoon turmeric powder, cumin & coriander powder, ½ tea spoon whole spice powder and salt according to taste. Keep in a refrigerator at least for 30 minutes
Heat oil in a pan or kadai, once the oil is hot add caraway seeds, cloves, cinnamon, green cardamom , bay leaves and black pepper. Cook till oil get its flavours
Now add ginger garlic and cook till moisture from the paste gets evaporated
Add fried onion paste and cook for 2 minutes.
Add remaining Kashmiri red chilli and turmeric powder. Cook till oil get separated from the masala
Now add paste made out cashewnut, poppy & watermelon seeds. Mix all the ingredients and cook till oil get separated from the paste
Add marinated cottage cheese and mix well. Add ½ cup water and mix it
Cover and cook till you get desired consistency of the gravy and gets separated from it
Finally add cashewnut, finely chopped green coriander, slit green chillies and remaining whole spice powder. Mix and cook for a minute
Now the dish is ready to be serve with any Indian bread or flavored rice

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