Shahi Mewa Korma/ Royal Nuts Curry

Shahi Mewa Korma/ Royal Nuts Curry
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.

For Gravy:

Tomatoes(Medium)- 3
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 cups

For Curry:
Cashews- 30
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.
Mix well.
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!!