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Ingredients: 1 Cup = 1 US Measuring Cup = 250gms
The 9 Ratans / Key Ingredients.
• Carrots - 2 cups
• Beans - 1 cup
• Potatoes - 1 Cup
• Cauliflower - 1.5 Cups
• Fresh Green Peas / Frozen Peas - 3/4th cup
• Red Bell Pepper / Yellow Bell Pepper / Capsicum - 1 cup
• Paneer : 200 gms
• Whole Cashews - 20 pcs
• Raisins - 15 pcs
You can also use Capsicum, Babycorn, Mushroom to substitute some of the above mentioned ingredients but please do not substitute the cashews and raisins.
For tempering the oil:
• White Oil : 1.5 tbsp
• Ginger Paste : 1 tbsp
• Cinnamon : 2 inch (Broken into small Pieces)
• Whole Black Cardamom - 1 large or 2 small
• Green Cardamom - 6
• Cloves - 5
• Dried Red Chilli - 2
• Green Chillies - 4
• Whole Black Peppercorns - 1.5 Tsp
• Cumin - 1 tsp
• Bay Leaves - 2 to 3 (Depending on size)
For the gravy:
Soak the following in 1/2 cup of hot water,
• Whole Cashews : 15
• Almonds (With or without skin) : 10
• Poppy Seeds : 1.5 Tbsp
Allow the above ingredients to soak for about 30 minutes and then blend it into a paste. Add water if required.
• Black Pepper : 3/4th tsp
• Garam Masala : 1/4th tsp
• Coriander Powder : 3/4th tsp
• Cumin Powder : 3/4th tsp
• Hing / Asafoetida : 1 pinch
• Fresh Cream : 1/2 cup
• Milk : 2 cups
• Ghee : 1 tbsp
• Kasuri Methi (Crushed) : 1 tbsp
• Sugar : 2.5 - 3 tbsp (Approx)
• Salt : 2 tsp (Approx)
METHOD:
1. Start with soaking the cashews, almonds and poppy seeds as mentioned under the head “For the gravy”. After 30 mins turn the concoction into a smooth paste.
2. In a pan, take some hot water and add in the diced carrots and let it boil for 5 mins. Then throw in the potatoes and let the carrot and potatoes cook for another 8 minutes. Next, add in the cauliflower, beans and peas - Cook the entire set of vegetables for 5-8 minutes more until everything softens and is cooked. Strain the veggies and keep aside.
3. Take some oil in a pan and lightly Fry the cubed paneer. Do not over-fry it to prevent it from turning hard. Once the paneer cubes develop a light golden colour one side, take it out of the pan and keep it aside. In the same oil fry the cashews and raisins.
4. Once step 3 is done, saute the boiled vegetables in 1 tbsp of oil and add in the diced bell peppers/capsicum and fry for 3 minutes.
5. Now temper the oil with the ingredients mentioned under the head “For tempering the oil”. Make sure to temper the oil on low heat otherwise you’ll burn the whole spices and the ginger paste will be left raw.
6. Once the raw smell of ginger disappears, add in the cashew-almond-poppy seed paste along with 1/4th cup of water. In goes the Cumin powder, coriander powder, black pepper and Garam masala. Fry until the water evaporates and you are left with a thick paste.
7. As soon as the paste starts releasing oil, add milk and bring it to a boil. Once there is a light boil, throw in the vegetables and fried cashews+raisins. Give it a good stir and add the hing/asafoetida.
8. Adjust salt and sugar at this stage. Keep tasting until you get the seasoning right according to your preference. The approximate amounts are for my tastebuds and may vary from person to person.
9. Mix in some fresh cream and ghee. Then add the paneer cubes.
10. Crush kasuri methi with your palms and top the korma with it. And it’s done!
4 фев 2023
