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Paneer pista korma
By : Rehana KhambatyCategory : Paneer, North Indian lunches
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Boil the pista in water for 8 mins, drain and set aside to cool.
- Rub out the skin from the pista.
- Grind the pista with the green chillies.
- Add the cream and blend mixture to a paste in a blender.
- Beat the yoghurt and keep aside.
- Cut paneer into 4x4 cm squares, 5 mm thick. Keep aside.
- Heat the ghee in a non-stick wok and fry onions until light brown in colour.
- Add the ginger, garlic, turmeric, garam masala, pepper, fennel seeds, bay leaves and fry for 2-3 mins.
- Add the pista mixture and fry for 2-3 mins.
- Add the paneer gently and saute for 6-7 mins. on low heat.
- Add beaten yoghurt, tomato, salt to taste and the vegetable stock.
- Mix well and cook for 5-7 mins.
- Serve sprinkled with chopped coriander and mint leaves.
Ingredients:
1 kg paneer
125 gms. shelled pista/pistachio
5 cloves of garlic, chopped
1 inch piece ginger, chopped
1 large onion, finely chopped
1 large tomato, chopped
6-7 green chillies
1/2 cup cream
1/4 cup yoghurt
1/2 cup vegetable stock
1 tsp fennel seeds (saunf)
2 bay leaves
A pinch of turmeic
1/2 tsp. pepper powder
1/2 tsp. garam masala powder
3 tbsp. chopped coriander leaves
1 tbsp. chopped mint leaves
Ghee
Salt to taste
1 kg paneer
125 gms. shelled pista/pistachio
5 cloves of garlic, chopped
1 inch piece ginger, chopped
1 large onion, finely chopped
1 large tomato, chopped
6-7 green chillies
1/2 cup cream
1/4 cup yoghurt
1/2 cup vegetable stock
1 tsp fennel seeds (saunf)
2 bay leaves
A pinch of turmeic
1/2 tsp. pepper powder
1/2 tsp. garam masala powder
3 tbsp. chopped coriander leaves
1 tbsp. chopped mint leaves
Ghee
Salt to taste
RECIPES BY REHANA KHAMBATY
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