PANEER KORMA WITH JEERA RICE

Prep Time : 25 mins
Cooking Time : 35 mins
Serve : 2

INGREDIENTS
For paneer korma
Paneer - 200 gms
Sliced onion - 1
Sliced tomato - 1
Curd  - 2 tbsp
Garam masala powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Green cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 - 3
Black pepper - 2 - 3
Ginger  - 1 inch stick
Cumin seeds - 1/4 tsp
Garlic pods - 2 - 3
Poppy seeds - 1 tbsp
Cashew nuts - 1 tbsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - 1 tbsp

For jeera rice
Gobindbhog rice 1 cup
Water - 2 cup
Cumin seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
For paneer korma
Soak poppy seeds and cashew nuts for an hour.
Make a paste of poppy seeds,cashew nuts,ginger garlic,cloves,cinnamon,cardamon,black pepper and cumin seeds
Also make the paste of tomato.
Heat oil in a pan,add sliced onion and saute for 3 - 4 mins until transparent.
Add grounded spices and saute.
Add tomato paste and mix well..
Add coriander powder,red chilly powder,turmeric powder and curd and saute for 3 - 4 mins.
Pour one cup of water and salt and bring to boil.
Once boiled add paneer cubes and cook for 3 - 4 mins.
Garnish with coriander leaves and serve hot with jeera rice
For jeera rice
Take clarified butter in a pan.
Wash the gobindbhog rice and spread in the plate.
Add cumin seeds to crackle.
Now add rice and saute for 2 - 3 mins.
Add salt and water and cook in a high flame when it comes to boil cover the lid and cook for ten mins.
Serve with paneer korma