Paneer and Vegetable Korma
by Tarla Dalal
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Added to 42 cookbooks
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Made with a gravy that usually comprises coconut, curds, cream and other spices.
Korma is versatile dish that goes with a variety of dishes ranging from rice to rotis and puris.
Here is an interesting variant of the regular korma, transformed by the addition of luscious paneer.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.
- Add the grated onions, ginger-garlic paste, green chilli paste and sauté on a medium flame for 6 minutes.
- Add the cauliflower, french beans, carrot, green peas, capsicum, babycorn, salt, ½ cup of milk and ¼ cup of water, mix well and cover with a lid and cook over a medium flame for 10 minutes, while stirring occasionally.
- Add the remaining ½ cup of milk, paneer, pineapple, fresh cream, garam masala and salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||406.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||39.1 mg|
|Folic Acid||9.4 mcg|
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