Korma Curry

Ingredients:

 1/4 cup freshly grated coconut
 2 tsp poppy seeds (khus-khus)
 6 to 8 cashewnuts (kaju)
 3 to 4 green chillies , roughly chopped
• 5 tsp oil
•3/4 cup paneer , cut into 37 mm. (1 1/2”) pieces
 1/2 cup thinly sliced onions
 1 cup finely chopped tomatoes
 1 to 2 cardamom (elaichi)
 1 tsp chilli powder
 1/4 tsp turmeric powder (haldi)
 salt to taste
 3/4 cup beaten fresh curds (dahi)
 3/4 cup sweet corn kernels
 2 tbsp finely chopped coriander (dhania)

Preparation:

• 1 Heat a kadhai, add the coconut and dry roast on a slow flame till it turns light pink in colours, while stirring continuously. 

• 2 Add the poppy seeds and cashewnuts and dry roast on a slow flame for another minute, while stirring continuously. Keep aside to cool. 

• 3 Add the green chillies and blend in a mixer till smooth, adding little water. Keep aside. 

• 4 Heat 3 tsp of oil in a kadhai, add the paneer and sauté on a medium flame till they turn light brown in colour. Remove and keep aside. 

• 5 Heat the remaining 2 tsp of oil in the same kadhai, add the onions and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside to cool. 

• 6 Blend in a mixer till smooth, adding water if required. Keep aside. 

• 7 Combine the prepared masala and onion paste in a pan and sauté on a medium flame for a minute. 

• 8 Add the tomatoes, cardamom, chilli powder, turmeric powder, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring continuously. 

• 9 Add the paneer cubes, curds, corn and 1/3 cup of water, mix well and simmer for 10 to 12 minutes, stirring twice in between. Serve hot garnished with coriander.