Korma recipe is a Mughlai cuisine. This radish paneer korma fusion of it, is a delicious combination, served with roti or biryani.
- Grate radish and squeeze the water of it and keep aside.
- Take a bowl, add radish, paneer, green chilies, salt and mix it.
- To it, even add chickpea flour, mix nicely then make small dumpling and shape it to a oval or round shape balls. Keep aside.
- Heat oil in a pan, add radish balls until it is slightly golden in colour and transfer into a plate.
- Take a mixie jar, add onion, melon seeds, tomato, ginger, garlic and blend into fine paste.
- Heat oil in a pan add black cumin seeds, onion, tomato paste and add turmeric powder, saute it. Cook it for 3-4 minutes until oil oozes out with lid on it.
- Add red chili powder, coriander powder, cumin powder, squeezed out water of radish, water and boil it until its comes to slightly thicker consistency.
- In the same pan, add garam masala, fried radish balls. Atlast add coriander leaves and mix nicely.
Now radish paneer korma is ready to serve with any pulao or roti.
