Veg Korma

Ingredients
mixed vegetables - carrot, cauliflower, peas, beans, potato
all in small quantities
onion - 1 big
ginger garlic paste - 1 tsp
bay leaf - 1
cumin seed - 1 tsp
turmeric powder - 1/4 tsp
tomato puree of one tomato
red chilli powder and salt as per taste
corriander powder - 1 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
yoghurt - 1 tbl.sp
cream - 1 tbl.sp
few chopped corriander leaves

make a paste of 7 to 8 cashewnuts and 1 tsp of poppy seeds.
Soak this in water before making a paste of it.

Method
Chop vegetables and boil it. Keep aside.
Heat oil in a pan and add  cumin seed. When it splutters add bay leaf and then add onions and cook till translucent.
Then add ginger garlic paste and saute for few seconds.
Then add tomato puree and cook till raw smell goes. Just cook for a minute.
Add all powdered masala and fry for few seconds till oil separates from masala. Add boiled vegetables and  vegetable stock and cook for 2 minutes.
Add paste of cashewnut and again for for a minute.
Off the flame and add yoghurt. Mix well. Garnish with cream and  corriander  leaves and serve hot with rice or roti.

Vegetable Paneer Korma

Ingredients
mixed vegetable (carrot, cauliflower, capsicum, brinjal, potato, french beans)
paneer cubes - 1/2 cup
onion - 2
ginger garlic paste - 1 tsp
few curry leaves
red chilli powder - as per taste
corriander powder - 2 tsp
cumin powder - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
salt as per taste
corriander leaves for garnishing


make a paste of
15 to 20 cashewnuts soaked in water 
poppy seed - 1/2 tsp soaked in water
coconut - 2 tbl.sp
yoghurt - 1 cup

tomato - 1/2

Method
Chop vegetables into small pieces and keep aside.
Chop onions and fry in oil till soft. Add ginger garlic paste, curry leaves and saute till the raw smell goes. Add chopped vegetables, red chilli powder, corriander powder, cumin powder, turmeric powder, garam masala and saute for few seconds and then add the paste. Cook on a slow flame till the vegetables are cooked well.
 Add little water if required.
When the vegetables are cooked, add paneer cubes and mix gently. Cook for two more minutes and remove from flame. 
Garnish with corriander leaves and serve hot with rice, roti or puri.

Mughlai Mutton Korma

Ingredients

Lamb meat – 500 gm

Onions – 2 sliced

Garlic – 5 flakes

Ginger – 1 inch

Green chilli as per taste

Red chilli powder – ½ tsp

Coriander powder – 1 tsp

Poppy seed – 1 tsp

Bay leaf – 3

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Yoghurt – 2 cup

Cream – 2 cup

Chopped cashew nut – 15 and almond 10

Few saffron threads soaked in milk

Coriander leaves for garnishing

Salt as per taste

Ghee/butter -3 tbl.sp

Method

Make a paste of ginger garlic, red chilli powder, turmeric powder, coriander powder, saffron soaked in milk and salt and mix with yoghurt.

Fry cashew nuts and almonds and keep aside.

Add this to the mutton pieces and mix it well.

Leave this to marinate for 2 to 3   hours.

Heat ghee/ butter in a pan, add bay leaf and onion and fry onion till golden brown in color

Then add green chilli, garam masala and poppy seed and marinated mutton pieces and fry till oil separates from the masala.  Add a cup of water and leave it to cook on a slow flame till mutton pieces are cooked well.

When mutton is cooked, add cream and cashew nut and almonds and garnish with coriander leaves and serve hot.

Navratna Korma

Vegetable Korma Recipe

Vegetabe Korma

Navrathna Kurma

Ingredients

Mixed deiced vegetables

(potatoes, cauliflower, carrot,, beans, peas) -    2 cups

Onions – 2

Ginger, garlic paste – 1 ½ tsp

Tomatoes – 3

Paneer or cottage cheese – 100 gms

Turmeric powder – ½  tsp

Coriander powder – 2 tsp

Garam masala – 1 ½ tsp

Milk – 1 cup

Chilli  powder – 1 ½ tsp

Cream  – 2 tbl.sp

Ghee or butter – 3 tbl.sp

Salt as per taste

Raisins, cashews, pine apple pieces, tutti fruity  - ½  cup  (optional)

Garam  masala is a mixed powdered form of cardamom, cinnamon, cloves and black peeper)

Method

Cut paneer into small pieces and deep fry it. Remove from fire and keep aside. Blanch tomatoes by first putting in hot boiling water and then immediately adding to cold water. Remove the skin, Mash these tomatoes and keep aside. Boil vegetables given and keep aside.

Grate onion, heat ghee in a deep frying pan, then add these onions, then ginger garlic paste and cook on a low flame till the ghee separates from it. Then add mashed tomatoes’, coriander powder, turmeric powder, chilli  powder, garam  masla and salt. Then add boiled vegetables, let it cook till the gravy thickens. Then add milk and cream. Cook for few minutes, and then add paneer and dry fruits to it before removing from fire. Fry cashew nuts in ghee and add to it. Decorate it with coriander leaves.