Shahi Mewa Korma/ Royal Nuts Curry
A dish which will truly take you to royal levels. Filled with richness of nuts and laced with aromatic spices, this is one royal treat for your taste palates.
I wish I could describe the taste of nuts cooked with luscious gravy in words!!
This dish is very close to my heart. And why?
Are you all ears to hear the story behind this dish? ;)
Flashback to 2000, the year of my marriage. Being the eldest among my siblings obviously I got married first.
And no need to tell you all how Son in Laws are treated in our Indian households. So my hubby used to be the center of attraction whenever we used to visit my parents place (Btw he is still maintaining his ‘Center of Attention’ tag with great aplomb).
As any other Mom, my Mom’s way of love is through stomach ;) I still remember that first visit to my parents’ place after marriage.
My eyes just popped out seeing the lavish spread for their dear Son in Law or Damaad (Hindi for Son in law). Among all the dishes what caught my eyes and heart was this Nuts or Dry fruits curry. One morsel in my mouth and I was blown away with the rich and sumptuous taste. And I must say I was so impressed by my Mom’s innovation. This was the star of the lavish spread.
While making this curry I was so lost in golden memories!!
This is one dish which is very easy to make but trust me you will get lot of compliments and praise.
Let's see how to make this royal treat. INGREDIENTS:
Cashew nuts- 10
Whole dry Red chillies-2
Cinnamon (dalchini)- 1"pc
Cloves (laung / lavang)-3
Green Cardamoms-2 (Seeds only)
Ghee or clarified butter- 1 tablespoon
Cumin seeds- 1 teaspoon
Bayleaf (tejpatta)- 1
Dry Red Whole Chillies- 2
Tomato paste- 2 tablespoon
Yogurt- 1 tablespoon (whisked)
Garam masala powder- 1 teaspoon
Coriander powder- 1 teaspoon
Red Chili powder- 1 teaspoon
Turmeric powder- 1 teaspoon
Salt to taste
Water- 2 cupsFor Curry:
Almonds- 30, soaked and peeled
Pistachios- 30, soaked and peeled
Pine nuts- 2 tablespoon
Melon Seeds- 2 tablespoon
Cottage Cheese/ Paneer- about 40 small cubed pieces
In a pan boil together tomatoes,cashew nuts and whole red chilis along with 1cup of water on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
Cool and blend in a mixer to a smooth paste. Keep aside.
Coarsely ground Cinnamon,cloves and seeds of green cardamoms with the help of mortar and pestle.
Sauté paneer cubes till golden brown, in a pan and keep aside.
Heat the Ghee in a wok/Pan.
Add cumin seeds. Let them splutter.
Add in bay leaf, dry chillies and coarsely grounded spices(cinnamon, cloves, cardamom).
Sauté on a medium flame for a few more seconds.
Add the tomato paste, whisked yogurt and all the left spices.
Add in the pureed tomatoes mixture. Add 2 cups of water.
Let the gravy cook for 7-8 minutes on low heat.
After that, add in all nuts listed under curry and cook on low heat for about 5 minutes.
After that add sautéed paneer and cook for another 4-5 minutes.
Your Shahi Korma is ready.
Garnish with chopped coriander.
Serve with steamed rice, jeera rice, chapati or parantha.
Enjoy the royal treat!!
This recipe is contributed to the 58th theme of the group Healthy Wellthy Cuisines.
Where the theme is 'NuttyNut At HW'.
Do check other scrumptious nutty recipes shared by my fellow blogger friends-