Ingredients:

To temper:

cinnamon                -1 ”
clove                       -2
fennel seeds            -1/4 tsp
star anise                 -1/2
bay leaf                   -1

Method:

• In a pot add a cup of water and add cubed onions,almonds,cashews,poppy seeds to it and cook until tender.

• Allow it to cool of and blend it into a fine paste.This is ground onion paste.

• In a pan heat oil and add the ingredients given to temper.

• Fry ginger garlic paste and cook until the raw flavor goes off.

• Pour the pureed tomato and cook until the tomato loses its raw flavor.

• Now add the ground onion paste and mix well

• Add salt, turmeric,chili powder, coriander powder and mix well.

• Cook until the oil oozes out.

• Add the coconut milk into it.

• Pour adequate water to get a gravy consistency.

• Simultaneously in another pan shallow fry paneer until light golden on all sides.

• When the gravy starts boiling and oil leaving on the top add  the fried paneer to it

                                   

• Cook for another 2 minutes.

• Paneer korma is ready to serve