Not the kind of weather I would say I enjoy but then I like to see white snow everywhere. So, all is fair. I clicked these pictures last week when it was snowing here.
Now if you have enjoyed the pictures, then shall we move to the recipe for this post..
I always have a fascination towards Mughlai cuisine. Although, I must admit that I like to indulge once in a while with that much of spices and cream or nuts. But when I do, I make sure I use it generously. This recipe is like many other recipes out there in net. But I was very much making a much improvised version of Julie Sahni’s recipe from her cooking book “Classical Indian Cooking”. Although, I have put the spice content to some higher level.
This is an excellent party menu-recipe when you want to satisfy your vegetarian guest. Richness of the gravy and the flavour of paneer make it a winner, but then Kormas are thought to be like that. I have clicked the pictures in night, so the not so clear image. Initially, I thought I will be clicking with the left-over paneer shahi korma next morning with bright sunny light, but we hadn’t any left-over. It was all gone, even my picky-eater daughter couldn’t resist it with that much of spice.
Here to the recipe
Paneer Shahi korma
2 -3 medium size onions
1 inch ginger
5-6 tsp of grounded coriander
2-3 tsp of grounded red pepper
1 tsp of grounded turmeric
1-2 green chilies slit in between
Salt as per taste
About ¼ cup of cooking oil
1 cup plain yogurt lightly beaten
Soak about 15-16 almonds in some lukewarm water. After about 20-30 mints, peel the skin and then transfer to the food processor jar or kitchen grinder whatever you have.
Make a smooth paste in a heavy duty processor with the following ingredients
Blanched almonds, 2-3 onions, about 1 inch ginger and 3-4 fat garlic, 4-5 tsp grounded coriander powder, 2 tsp red pepper powder, turmeric powder, green chilly and some water + some oil.
Heat up a saucepan, add in 4-5 cloves, and add in the above prepared paste. Fry it well for 8-10 mints at medium high flame.
Add in about whisked 1 cup yogurt. TIP-Adding yogurt in batches to the sauce reduces the chances of curdling the sauce; gently fold in yogurt about 2-3 tbs one at a time probably at a very low flame, stirring continuously so that it gets all incorporated to the sauce. Never hurry this step.
Add about 1 and half cup of lukewarm water depending on the gravy you want. If you want thick gravy adding 1 or perhaps ¾ cup of lukewarm water is sufficient.
Cover it and cook it at low for 15-20 mints. Make sure to check in between so that the gravy/sauce doesn’t get stick at the bottom of the pan.
When the sauce has just started to become thick, then add sliced paneer pieces and take it off from the flame.As you add paneer, it has a tendency to soak up the gravy. So it’s better to keep some gravy otherwise at the time of serving, the gravy will dry up.If you wish you may add cream or butter at the time of serving.
Serve with warm cooked rice or naans.Enjoy!!
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