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Paneer/tofu korma

Paneer/Tofu Korma
Serve 2 people
TSP-Teaspoon
TBSP-Tablespoon
1cup -250ml

INGREDIENTS
250g paneer/tofu
4 tbsp ghee/butter/oil
1 dry bay leaf
2 inch cinnamon stick or pinch of powder
10 black peppercorn seeds
2 green cardamom pods or pinch of powder
2 cloves or pinch of powder
1 piece mace blade or pinch of powder
1 cup sliced onions, (2 medium-sized onions)
1 tbsp garlic, minced or paste
1 tbsp ginger, minced or paste
12-15 whole cashew-nuts or peanuts
1/4 cup beaten yogurt (natural greek yogurt)
salt to taste
water, as required

OPTIONAL INGREDIENTS
2 fresh green chillies, slit
1 tsp dry fenugreek leaves, crushed leaves
1 tsp grated/shredded/ coconut
2 tbsp heavy cream

WHAT TO DO BEFORE THE CLASS BEGINS
1. Dice the paneer/tofu
2. Slice the onions & slit the green chillies
3. Keep all other ingredients ready as per the above list

TOOLS
1 x deep frying pan with a lid
1 x mixing bowl
2 x stirring spoons
1 x blender/grinder

NOTES
1. Cooking pot: a deep fry pan/wok with a lid. It should be minimum of 3 inches deep
2. Neutral oil: any one of below oil can be used for this recipe (Peanut, sunflower, canola, vegetable)
3. Ghee/butter is recommended for this recipe, if available
4. Spices: ground spices can be used instead of whole spices & seeds
5. Green chilli: index finger size with seeds or without seeds (Adjust the spice as required)
6.Fenugreek dry leaves: fenugreek seeds powder can be used instead of fenugreek dry leaves as a substitute.

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