Step-by-Step Instructions

1. 1.Cut Paneer

   Cut the paneer into long, rectangular slices.

2. 2.Fry Paneer

   Heat 2 tablespoons of oil in a pan. Add the paneer slices and fry until golden brown on both sides. Remove and set aside.

3. 3.Prepare Gravy Paste

   In a blender jar, combine 1 cup of fried onion, 1/4 cup of cashews, and 1/2 cup of fresh curd. Blend until a smooth paste is formed.

4. 4.Sauté Jeera

   Heat 2 tablespoons of oil in the same pan. Add 1 teaspoon of jeera (cumin seeds) and let it crackle.

5. 5.Cook Tomato Puree

   Add 1 cup of tomato puree to the pan and cook until the oil separates from the puree.

6. 6.Add Ginger Garlic Paste

   Add 1 tablespoon of ginger garlic paste and cook for 2 minutes, stirring continuously.

7. 7.Add Gravy Paste & Spices

   Add the prepared smooth paste (fried onion, cashew, curd) to the pan. Then add 1 teaspoon of turmeric powder, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of salt. Mix all ingredients well with the gravy.

8. 8.Simmer Gravy

   Add 1/2 cup of water to the gravy. Cook on medium flame, stirring occasionally, until the oil separates from the gravy, indicating it's well cooked.

9. 9.Combine with Paneer

   Add the fried paneer slices, 1 tablespoon of kasuri methi, and 2 tablespoons of chopped fresh coriander leaves to the gravy. Gently mix to coat the paneer.

10. 10.Serve

    Your flavorful Lahori Paneer Korma is ready to be served hot with roti or paratha.