|
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. INGREDIENTS:
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
DIRECTIONS: 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!!
|