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...
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.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.