100g wheat flour for roti OR 100g rice
200g Vegetables for Sabzi
Paneer Korma :
1/4 cup fresh unsweetened yogurt
1/4 tsp turmeric powder
oil (within daily quota)
1/2 large onion (finely chopped)
1/2 teaspoons garlic paste
1/2 teaspoons ginger paste
1/2 cinnamon stick
1/2 piece mace
2 green cardamom pod (split)
1/2 teaspoons coriander powder
1/2 teaspoon cumin powder
1/4 tsp red chili powder
1/4 teaspoon nutmeg powder
1 tablespoon finely ground almond meal
Salt to taste
1/2 tablespoons fresh green coriander (finely chopped)
Marinate the paneer in yogurt, salt to taste and turmeric powder for one hour.
When the paneer has marinated, heat the cooking oil, when hot, add the onions and fry till almost pale golden.
Add the ginger and garlic pastes and fry for 1 minute. Add all the whole spices (cinnamon, cloves, peppercorns, mace and cardamom pods) and fry for 1 minute, or till spices are darker.
Add all the powdered spices (coriander, cumin, red chili and nutmeg) and fry till the oil begins to separate from the masala (spice mix).
Stir often to prevent burning. If required, sprinkle in a little water from time to time to stop the masala from burning.
Next, add the marinated paneer/yogurt/turmeric powder mixture and the almond meal and stir well. The gravy for this dish should be thick.
Cover and cook until the paneer is tender. If you find the dish is getting dry or the paneer or masala is sticking to the bottom of the pan, add 1/2 cup of warm water and stir gently and thoroughly.
Cook until desired consistency.
When done, garnish with chopped fresh coriander. Chilli flakes