| • | Heat oil in a cooking pan for about 1- 2 minutes.
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| • | Cut paneer into little cubes. Fry on normal heat up until slimly brown. Turn pieces while frying.
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| • | Keep the paneer blocks aside.
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| • | Next fry cloves and black pepper in the left over oil. Add fine chopped up onion, coconut powder, paste of poppy seed and magaj to it. Continuously fry until the mixture begins splitting up from oil.
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| • | Add ginger garlic paste and heat up for 2-3 minutes.
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| • | Add salt, reddish chilli powder, turmeric powder, coriander powder, garam spices and fry it for about 1-2 minutes more.
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| • | Add fine chopped up tomato to it. Cook it until the mixture thickens.
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| • | Then add few water to make thick gravy.
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| • | Bring the gravy to boil and then cook for 4-5 minutes.
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| • | Add paneer pieces and heat up for 3-4 minutes.
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| • | Garnish with cream and fine chopped up coriander leaves.
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| • | Paneer Korma is ready.
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