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Thursday, September 10, 2009

Shahi korma


Ingredients:
  • 50 g : Ghee.
  • 20 g : Cashew nuts.
  • 1 : Green chill finely chopped.
  • 1/4 cup : Tomato chopped.
  • 1/2 cup : chopped onions.
  • 1/2 cup : Green and Red capsicums chopped.
  • 1/2 cup : Mushroom.
  • 1/2 cup : Cauliflower chopped.
  • 1 : Carrot finely chopped.
  • 1/2 cup : Peas.
  • 1/2 cup : Fresh beans.
  • 2 tbsp : Ginger and green chillies paste.
  • 1 cup : Fried cubes of Paneer.
  • Salt according to taste.
  • 1/2 tsp : Mango powder.
  • 1 cup : heavy cream.
  • 1/4 tsp : Turmeric powder.
  • 1/2 cup : Coriander leaves finely chopped.

Method of preparation:

  • Heat the ghee in a pan in a medium flame.
  • Fry separately the cashew nuts, chillies and tomato drain each, remove and set aside.
  • Then add the chopped onions, cauliflower, bellpeppers, mushrroms, carrot, beans and peas to the remaining ghee in the pan.
  • Mix well and then add the ginger+ chilli paste and fry till the onions turns redish brown in colour.
  • Add the tomatoes and cook till the oil separates.
  • Add the salt, chillies, cream, turmeric and half the chopped coriander .
  • Simmer the flame and stir it in between so that it dont stick in the bottom.
  • When the cream is well mixed, remove from heat and add cashew nuts and mix well , serve hot.
  • Garnish with coriander leaves.