Creamy Vegetable Korma (Restaurant style)

 

Ingredients

1. Yellow Onion - 1 big
2. Tomato - 1 medium
3. Veggies - 2 cup (Carrot, green peas, beans,broccoli, cauliflower florets, bell pepper)
4. Paneer cubes - 1/2 cup
5. Ginger - 1tsp chopped
6. Garlic - 1 tsp chopped
7. Cardamom 2
8. Bay leaf -1 
9. Cumin/ Jeera - 1/2 tsp
10. Kasoori Methi - 1tbp crushed
11. Cashew - 7 nos
12. Turmeric Powder - 1/2 tsp
13. Coriander Powder - 1.5 tsp
14. Kashmiri chilli powder - 1tsp
15. Cumin powder - 1/2 tsp
16. Garam masla powdr - 1/4 tsp
17. Fresh Cream - 1/2 cup
18. Water - 1.5 cup
19. Salt - as needed
20. Coriander leaves
21. Oil - 2tbsp
22. Butter - 2tbsp

Method

1. In a pan add 1tbsp oil. Splutter jeera, cardamom and bay leaves.
2. Sauté onion, ginger, garlic till wilted and add cashews.
3. Add tomatoes and sauté for few minutes.
4. Add 1 cup of water and cover and cook.
5. Transfer to a bowl and allow to cool.
6. Once cooled, remove the bay leaf and grind to a smooth paste.
7. In another pan add butter and sauté the paneer cubes and veggies  one by one. Keep aside.
8. To the same pan add 1 tbsp butter and oil and transfer the grinded paste.
9. Add  all masala powders and sauté till oil starts oozing out.
10. Add sautéed veggies and cover and cook for 5 minutes in low flame.
11. Once the masala is well coated in veggies, add 1 cup boiling water to loosen the gravy
12. Cover and cook for 5 more minutes.
13. Add fresh cream and simmer in low flame.
14. Crush kasoori methi with your fingers and sprinkle over the curry.
15. Garnish with freshly chopped coriander leaves.
16. Serve with naan, chapathi, roti etc.

Notes

1. You can substitute cashews with almonds.

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Cheers,

Asha