Veg Shahi Kurma Recipe
An Outlook On Veg Shahi Korma Recipe
Relish the Shahi Veg korma made of crunchy vegetables braised with curd and fresh cream shimmering in a layer of butter that comes with an entirely new flavor...Prepare this on a special occasion and treat yourself with this exemplary dish...
Veg Shahi korma is a quintessential Indian dish which originated in the royal palaces of Kings during the Mogul rule many centuries ago. If we take a sneak peek into the culinary journey of India we come across many dishes that stand as the pride of the country and has crossed the national borders. One such remarkable dish is this Veg Shahi korma which is simply exotic and amazing.
Unlike, the regular korma which is generally made either of coconut paste or of coconut milk, this shahi korma is made of curd or yogurt and gram based masala. The base gravy is made of blending crispy fried onions with soaked cashews which give a rich creamy texture to the dish and the gram flour when doused in thick curd and spice powders make an ultimate smooth base to the korma.
Certain exclusive exotic condiments are used in this shahi korma which make it unique and classy. For example, black cardamom is used for tempering which gives a different flavor and similarly mace and nutmeg powder give an added punch and these are ancient ingredients from the Indian Cuisine. The saffron infused milk gives an ultimate aroma and color to this Veg Shahi korma. Any number of vegetables can be added to make this shahi korma all the more delectable. For example, you can use yellow and red bell peppers to make it more appealing and colorful.
Another Key ingredient of this Veg Shahi Korma is Kewra water which is not commonly used in regular korma varieties. It is otherwise called as kewda or keora water and it is an exclusive flavoring agent in the Indian cooking and usually it is added for its astounding properties but ironically much is not known about this special ingredient. It is rich in anti oxidants and phyto nutrients and moreover, it has some skin fortifying compounds in it. It is the best skin toner and has anti-inflammatory properties too. Quite interestingly, it is taken from the extracts of pandanus flower and it is traditionally used in dishes like briyani, sherbet, gravy and meat based delicacies. Spruce up your Shahi korma with kewra water and relish this enticing dish with any type of roti or basmati rice.
Let us see the method of making this dainty delight Veg Shahi Korma with some exotic Indian condiments in an easy way.
Ingredients Required To Make Veg Shahi Korma Recipe
How To Make Veg Shahi Korma Recipe
Take half a cup of boiled milk and drop in a large pinch of saffron strands in it and soak them. Similarly soak ten numbers of cashew nuts in hot water and keep them aside.
Wash and clean the vegetables and chop them into long pieces and finely chop the coriander leaves into fine pieces and keep aside. Slit the green chilies and keep it.
Heat a skillet and tip in two tablespoons of ghee in it.
When it starts to melt, just add the chopped onion and fry till crispy and golden brown in low medium flame.
Transfer it to a blender after it cools down and add the soaked cashews to it and blend them into and fine paste without adding water.
Collect it in a bowl and keep it.
Take a bowl and drop in two teaspoons of gram flour into it.
Tip in a teaspoon of red chili powder along with two teaspoons of coriander powder.
Then add a quarter teaspoon of turmeric powder and at last plop in half a cup of thick curd and mix everything well and keep aside.
Heat the skillet again and pour in four teaspoons of cooking oil in it and let the flame be in low medium mode.
After a few seconds, drop in a teaspoon of cumin seeds followed by two slit green chilies.
When it sizzles, add half a bay leaf and a mace to it.
Then add two black cardamoms and three green cardamoms with a good stir.
Drop in a piece of anise and cinnamon into it.
Toss over a pinch of minced nutmeg and squirt in a teaspoon of ginger garlic paste in it and stir in.
Let the flame continue to be in low medium mode and now add the curd spice mixture into the skillet and splash in a little water to mix.
Stir it around and let it get cooked for two minutes.
Just after a while, blend in the onion cashew paste and give a nice stir.
Approximately, after five minutes toss over a cup of cauli flower into the skillet.
Similarly, add the beans, carrot, peas and bell peppers while stirring gently and finally add the paneer cubes into it.
Sprinkle the required salt and add two cups of water and stir well.
Pop the lid on and lower the flame and let it boil for about ten minutes approximately.
In the meantime, prepare the dry powder for the korma.
Take a blender and drop in a bay leaf along with a piece of cinnamon.
Add two black cardamoms and two green cardamoms each.
Add two cloves, one anise, a piece of pipal and a tiny bit of nutmeg into the jar.
Blend it into a coarse powder and add it to the boiling korma.
When the vegetables have been cooked up completely, plop in the saffron soaked milk and follow it up with a teaspoon of kewra water and swirl in well.
When the whole mixture turns aromatic, just add four teaspoons of fresh cream and turn off the stove.
Now the fantabulous Veg Shahi Korma is ready to eat.
Garnish the korma with some lush green coriander leaves along with a little more spread of butter and serve it hot for roti, kulcha or rice.
Tips & Tricks To Make Delicious Veg Shahi Korma Recipe
- While making the curd spice mixture, see to it that the curd is fresh, creamy and mildly sour because if it is too sour it will spoil the entire taste of the korma.
- After soaking the cashews in hot water, allow it to remain for a minimum of twenty minutes so that you get a rich creamy paste for the korma.
- While frying the onions, take it out only when it is golden brown and crispy.
- We add nutmeg for added flavor and it is one of the ancient ingredients that has been added in all exotic dishes not only for its aroma but also for its health benefits and therefore keep it in your pantry regularly.
- Similarly, black cardamom is yet another exclusive condiment which is different from the regular green cardamom. It adds a tinge of unique aroma to the korma and you get it in all Indian stores.
- Kewra water otherwise called as kewra essence is also available in the stores and it is also added for extra flavor and for its extraordinary properties. Do not add more than the measured quantity as is flavor is quite strong and if you add it in excess its flavor will dominate the whole dish.
- The longer you soak the saffron strands the richer its color becomes and therefore soak it in hot or lukewarm milk well before you start the preparation.
- If you want you can add a dollop of butter while serving to make it all the more delectable.
Ingredients
Directions
Take half a cup of boiled milk and drop in a large pinch of saffron strands in it and soak them. Similarly soak ten numbers of cashew nuts in hot water and keep them aside.
Wash and clean the vegetables and chop them into long pieces and finely chop the coriander leaves into fine pieces and keep aside. Slit the green chilies and keep it.
Heat a skillet and tip in two tablespoons of ghee in it.
When it starts to melt, just add the chopped onion and fry till crispy and golden brown in low medium flame.
Transfer it to a blender after it cools down and add the soaked cashews to it and blend them into and fine paste without adding water.
Collect it in a bowl and keep it.
Take a bowl and drop in two teaspoons of gram flour into it.
Tip in a teaspoon of red chili powder along with two teaspoons of coriander powder.
Then add a quarter teaspoon of turmeric powder and at last plop in half a cup of thick curd and mix everything well and keep aside.
Heat the skillet again and pour in four teaspoons of cooking oil in it and let the flame be in low medium mode.
After a few seconds, drop in a teaspoon of cumin seeds followed by two slit green chilies.
When it sizzles, add half a bay leaf and a mace to it.
Then add two black cardamoms and three green cardamoms with a good stir.
Drop in a piece of anise and cinnamon into it.
Toss over a pinch of minced nutmeg and squirt in a teaspoon of ginger garlic paste in it and stir in.
Let the flame continue to be in low medium mode and now add the curd spice mixture into the skillet and splash in a little water to mix.
Stir it around and let it get cooked for two minutes.
Just after a while, blend in the onion cashew paste and give a nice stir.
Approximately, after five minutes toss over a cup of cauli flower into the skillet.
Similarly, add the beans, carrot, peas and bell peppers while stirring gently and finally add the paneer cubes into it.
Sprinkle the required salt and add two cups of water and stir well.
Pop the lid on and lower the flame and let it boil for about ten minutes approximately.
In the meantime, prepare the dry powder for the korma.
Take a blender and drop in a bay leaf along with a piece of cinnamon.
Add two black cardamoms and two green cardamoms each.
Add two cloves, one anise, a piece of pipal and a tiny bit of nutmeg into the jar.
Blend it into a coarse powder and add it to the boiling korma.
When the vegetables have been cooked up completely, plop in the saffron soaked milk and follow it up with a teaspoon of kewra water and swirl in well.
When the whole mixture turns aromatic, just add four teaspoons of fresh cream and turn off the stove.
Now the fantabulous Veg Shahi Korma is ready to eat.
Garnish the korma with some lush green coriander leaves along with a little more spread of butter and serve it hot for roti, kulcha or rice.
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