I had plenty of homemade Paneer. I quickly formulated this recipe which became a very big hit in my family. Homemade Paneer is very soft and juicy.
This Qorma is a gentle mix of varied spices, used in the right proportion. A thick finger licking gravy, which goes well with Nepal Special Dhal Biriyani, Jeera rice, Naan, Paranthas, Phulkas,Puri, Plain steamed rice and buttered bread toast.
Do try and enjoy this recipe with Your Family.
Cubed Paneer- 2 cups ( Put the cubed Paneer in a big bowl of boiling hot water with 1/2 teaspoon of turmeric powder. Cover it and leave it aside till the time of use. ) ( By putting the Paneer in hot water with turmeric powder, the fungal properties will not be formed on the Paneer. You can happily pack it in the lunch box for children. It will stay good for a long, long time. )
Chopped onion – 1 cup
Whisked thick curds – 2 tablespoons
Turmeric powder – 1/2 teaspoon
Kashmiri chilli powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Cumin ( jeera powder ) – 1/2 teaspoon
Garam Masala Powder – 1 teaspoon
Everest Kitchen king Masala Powder – 1 teaspoon
Salt to taste
Sugar – 1 teaspoon
Water – 1 /2 cup
Fry in oil and grind to a fine paste
Oil – 1 tablespoon
Chopped onion- 1/2
Chopped green chilli – 1
Chopped garlic – 5 flakes
Chopped ginger – 1 teaspoon
Poppy seeds – 1 teaspoon
Chopped Cashewnuts – 2 tablespoons
Aniseeds ( Fennel seeds ,sombhu ) – 2 pinches
Chopped tomatoes – 1 and 1/2 cups
Heat a pan, add the oil. Roast all the above mentioned ingredients on simflame to a golden colour. Switch off the stove. Transfer the contents to a plate. Cool. Blend to a fine paste using little water.
Oil – 2 tablespoons
Ghee – 2 tablespoons
Cumin seeds ( jeera ) – 1 teaspoon
Finely chopped green coriander leaves – little
Heat a pan. Keep on medium flame. Season. Fry the ground paste on sim flame. Cover the pan as it will splatter a lot. Once the mix is fried well and the raw smell goes, add the whisked curds. Cover and sauté on sim flame for 3 minutes. Add all the dry spice powders, salt, sugar and mix very well. Sauté on sim flame for 5 minutes. Add 1/2 cup of water. Boil the Qorma for 5 minutes on sim flame. Add in the drained paneer. Mix gently. Cook for 3 minutes. Switch off the stove. Garnish and serve hot with Dhal Biriyani.
Chef ‘s Tips
1) After adding the Paneer do not boil it for a long time. The texture of the paneer will not be soft. It will become rubbery.
2) Fry the ground paste well till the raw smell leaves. Fry on sim flame. Cover and fry. It will splatter. Your back splash in the kitchen will not get soiled.