Dip your amazing meal in this alluring Gobi matar khaju korma and there is no other better way of rejoicing your scrumptious khana...It packs a punch in deliciousness and fills your palates with delight that you can never deny and try it out with any desi roti you want and explore the flavors.
Table Of Contents:
1. Gobi Matar Khaju Korma
2. A Preview On Gobi Matar Khaju Korma
3. The Origin Of Korma
4. A Look Into Gobi Matar Khaju Korma
5. Ingredients Needed To Make Rich Gobi Matar Khaju Korma
6. Directions To Make Gobi Matar Khaju Korma
7. Tried And Tested Tips
8. Faqs
9. Glorious Pairings
10. Some Serving Ideas That May Coincide With Yours
11. Goodness Of Gobi Matar Korma
12. Nutritional Value
Gobi Matar Khaju Korma is a mild Indian curry spiced with a rich creamy base that is popular world wide and has attained a global appeal.
A Preview On Gobi Matar Khaju Korma:
Gobi Matar Khaju Korma originated from the Indian subcontinent and this dish is yet another enthralling inventions of the exemplary Mughlai Cuisine. Much Interestingly, the spell that is cast during the Mughlai Era is perpetual and it still continues to engross us and there is a never ending fascination for the mughlai dishes that would always evoke a sense of curiosity, admiration and pride in every Indian epicure undeniably.
The Origin Of Korma:
The word qorma was derived from the Turkish word Qavirma that has its base from the Arabic and the Urdu language. It basically refers to stew made either with meat or with vegetables spruced up with dry fruits and sour grape juice. Subsequently, korma evolved and it is a fusion dish made of turkish persian influence in the Indian cuisine during the Mughal rule. It prevailed to be the much adored dish in the imperial kitchen and no wonder it has been considered as the King Of Indian curries. Food connoisseurs and epicureans got considerable inspiration and ideas from the mughlai cuisine and contributed to the evolution of a range of varied kormas starting from mutton korma to plain korma made of cottage cheese.
A Look Into Gobi Matar Khaju Korma:
The enriching Gobi Matar Khaju korma is made of fried onions, coconut milk and cashews which would give richness to the curry and it is made all the more flavorful with poppy seeds and fennel. The vegetables added here are crunchy and tasty, and the cashew paste gives a rich and foamy texture to the whole curry. The addition of coconut milk enhances the overall flavor and makes it all the more gooey and creamier. The sheen of butter on top and the captivating smell of fresh coriander just allures you at the very sight of it. And the Gobi Matar Khaju Korma reaches its zenith when you plop in a ladle of luscious roasted cashews with its scintillating crackle.
Here comes the exotic recipe of Gobi Matar khaju korma and all you need to do is to follow the steps given:
Ingredients Needed To Make Rich Gobi matar khaju korma:
1. Veggies - gobi, green peas, onions and green chilies are the chief vegetables here.
2. Creamy Paste - cashews, fennel, garlic, poppy seeds and grated coconut are blended together to make the base.
3. To Temper - Usual aromatic agents are used to saute in ghee.
4. Key Ingredient- coconut milk is the key ingredient here.
5. To Garnish - Cashews roasted in butter are used to garnish.
Directions To Make Gobi Matar Khaju Korma:
1. Boil The Veggies- Boil the mentioned veggies with a little salt.
2. Make The Creamy Base - Drop in all the above mentioned ingredients in a blender and make a smooth paste.
3. Do The Tempering- Temper the aromatic agents with a little ghee and plop in the creamy paste with onion and spices.
4. Garnish- Top up with some roasted cashews and serve hot with roti.
Heat a skillet and pour in one and a half cups of water and drop in the chopped cauliflower and fresh peas into it and let it boil for about five minutes. Transfer the boiled veggies into a strainer and filter it.
Add the above mentioned ingredients given for the creamy paste into the mixer jar and make a fine paste out of it and keep aside.
Heat the skillet again and tip in three tablespoons of groundnut oil and when it is heated, drop in the anise, clove, cinnamon and plop a teaspoon of ginger garlic paste and wait for a second to sizzle. Add two slit green chilies and stir in.
Now add the finely chopped onion and rustle up for a while. When it softens, add the boiled veggies along with the required salt.
Pour in a cup of water (the water in which you have boiled the veggies)and let it boil in high flame for five to ten minutes approximately. Finally, squirt in a quarter cup of coconut milk and lower the flame. Let it boil for about two to three minutes approximately.
When it becomes aromatic, sprinkle some coriander leaves and turn off the flame. Garnish with some roasted cashews and serve hot for aloo paratha.
Tried And Tested Tips:
1. Soak cashews in hot water for about fifteen minutes so that you get a nice creamy paste out of it.
2. Green chili is the only spice here and this Gobi matar khaju korma tastes the best only if it is mildly flavored.
3. You can also add a cup of boiled potatoes if you want and it will add up to the taste and consistency.
4. Being thick is the desired consistency of this korma and so do not add excess water to it.
5. Instead of fresh peas you can also add store bought frozen peas and while boiling just parboil them to retain the crunchiness.
6. Soak the poppy seeds for about ten minutes before use to get a milky creamy paste out of it.
7. As this is a cashew based korma, garnish with some roasted cashews while serving.
Faqs:
1. Can we add some melon seeds along with the cashews for blending?
Yes, of course you can add equal amount of melon seeds to make the rich creamy paste if you like the taste of it. Because, some would love to enjoy the flavor of cashews exclusively.
2. What would be the color of this Gobi Matar Khaju Korma?
It would be cream color as we do not add onion tomato paste or red chili powder here in this recipe.
Glorious Pairings:
- Rumali Roti
- Dal puri
- Methi Garlic naan
- Multigrain chapathi
- Steamed rice
- veg pulao
G0bi Matar Khaju Korma Is:
1. Rich and creamy
2. luscious light brown colour
3. thick and dense
4. moderately spiced and delicious
5. versatile
Some Serving Ideas That May Coincide With Yours:
If your guests are lovers of Indian flavors, then any desi roti with a variety rice along with this Gobi matar khaju korma will be a ravishing combination. You may need nothing more than a simple spring onion raita with some cherry tomatoes. Display it in a simple bamboo dining table and match it with coir table liners and mats. Spread an array of starters like drumstick soup, cucumber water melon salad, some tangy salted ice bergs and pineapple chunks. Place some frozen ripe mangoes in a glass bowl and some flavored yogurt in tiny madkas to enchant kids with lovely colorful spoons and forks. Masala lassi would be a lovely choice of dessert for elders and use fresh hung curd to make delicious lassi.
Ingredients
Directions
Heat a skillet and pour in one and a half cups of water and drop in the chopped cauliflower and fresh peas into it and let it boil for about five minutes. Transfer the boiled veggies into a strainer and filter it.
Add the above mentioned ingredients given for the creamy paste into the mixer jar and make a fine paste out of it and keep aside.
Heat the skillet again and tip in three tablespoons of groundnut oil and when it is heated, drop in the anise, clove, cinnamon and plop a teaspoon of ginger garlic paste and wait for a second to sizzle. Add two slit green chilies and stir in.
Now add the finely chopped onion and rustle up for a while. When it softens, add the boiled veggies along with the required salt.
Pour in a cup of water (the water in which you have boiled the veggies)and let it boil in high flame for five to ten minutes approximately. Finally, squirt in a quarter cup of coconut milk and lower the flame. Let it boil for about two to three minutes approximately.
When it becomes aromatic, sprinkle some coriander leaves and turn off the flame. Garnish with some roasted cashews and serve hot for aloo paratha.
