Korma is gravy often made with vegetables and served with chapatti, though it goes well with any type of Indian bread. The masala used for typical vegetable korma is coconut based. On the other hand, the veggie-paneer korma is prepared with select spices in cashew paste. It has a gentle taste and can be served with pulka, roti or paratha. Let’s start preparing veggie-paneer korma.
Ingredients: (Serves four)
Cut vegetables – 2 teacups or 400ml measure*
Onions – 1 no, finely chopped
Coriander powder – 3 teaspoons
Cumin powder – 1 teaspoon
Kashmiri chili powder – 1 teaspoon
Ginger garlic paste – ¾ teaspoon
Cardamom – 3 no
Salt – to taste
Paneer or cottage cheese – 100gms
Oil – 1 tablespoon
Oil – for deep frying
Coriander leaves – chopped, 1 tablespoon
*You may use a mixture of carrots, green peas, French beans, potato and cauliflower. Cut carrot, potato and French beans into small cubes. Shell green peas and separate cauliflower florets.
To be ground into a paste:
Cashew nuts – broken, 1 tablespoon
Poppy seeds or khas khas – 1 teaspoon
|Veggie Paneer Korma|
Method: Powder cardamom seeds and keep aside. Cut paneer into ½” sized cubes. Heat oil in a kadai on medium flame and shallow fry paneer cubes till they start to turn light brown in color. Place the cubes on tissue paper for the excess oil to drain.
Heat 1 tablespoon of oil in handi or pressure pan, add chopped onion and sauté till they turn transparent. Add ginger garlic paste and fry for a minute. Add the cut vegetables and 1 teacup of water and pressure cook for 5 minutes or 5 whistles. Switch off the stove.
Lightly roast poppy seeds and grind them with cashew nuts and required water into a smooth paste using the mixer-grinder.
Once the pressure subsides, open the lid and add coriander powder, cumin powder, Kashmiri chili powder and salt. Mix well and cook on medium flame. Allow the contents to boil together for 2 minutes. Now add cardamom powder and paneer cubes. Cook for 3 more minutes. Now add cashew paste while stirring continuously. Blend well and simmer for 2 minutes. Switch off the stove. Your korma is ready. Garnish with coriander leaves and serve hot with chapatti and salad or raita.
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