Shahi Veg Korma | शाही वेज कोरमा | Chef Sanjyot Keer

Full recipe for Shahi veg korma

Prep time: 15 mins
cooking time: 45 mins
Serves: 6

Ingredients:
• Ghee 4 tbsp
• Onion 4-5 medium size (sliced)
• Cashew nuts 8-10 nos.
• Cumin seeds (jeera) 1tsp
• Cinnamon stick 1 inch
• Bay leaf 1-2 nos.
• Star anise 1 no.
• Green Cardamom 3-4 nos.
• Black peppercorns 3-4 nos.
• Cloves 5-6 nos.
• Mace 1 no.
• Nutmeg ½ tsp (grated)
• Green chillies 1-2 nos. (chopped)
• Ginger 1 inch (julienne)
• Curd 1 cup
• Red chilli powder 2 tbsp
• Coriander powder 3 tbsp
• Turmeric powder ½ tsp
• Besan 1 tbsp
• French beans ½ cup (blanched)
• Carrots ½ cup (blanched)
• Cauliflower ½ cup (blanched)
• Green peas ½ cup
• Capsicum ½ cup
• Water 500 ml
• Paneer 250 gm (cubes)
• Saffron infused water 1 tsp
• Kewra water ½ tsp
• Kasuri methi 1 tsp
• Freshly prepared garam masala 1 tsp

Method:
• Heat ghee in a wok, add sliced onions and cook on medium heat until onions start to turn brown.
• Spread fried onions on a paper towel, soak the cashew nuts in hot water for 10 minutes.
• Grind the fried onions along with soaked cashews into a fine paste adjust the consistency by adding water as required.
• Heat the same ghee used for frying onions, add the whole spices, green chillies and ginger, sauté for a minute on a low flame.
• In a separate bowl add the curd and mix red chilli powder, coriander powder, turmeric powder and besan. Whisk well ensuring no lumps.
• Add the curd mixture in the wok and stir continuously for 3-4 minutes. Increase the flame and cook until the oil separates.
• Add the fried onion and cashew paste and salt to taste, cook for 10-15 minutes.
• Add the vegetables and cook for 2-3 minutes.
• Add water to adjust the consistency of the gravy. Add paneer, mix well and bring it to a boil.
• Add saffron infused water, kewra water, kasuri methi and freshly prepared garam masala, mix well, cover and cook on low flame for 5-6 minutes.
• Serve hot with roti or paratha.

Fresh garam masala
Ingredients:
• Cumin seeds (jeera) 1 tsp
• Cloves 5-6 nos.
• Mace (javitri) 1 no.
• Nutmeg (jaiphal) ½ tsp
• Black cardamom 1 no.
• Green cardamom 2-3 nos.
• Black peppercorns 1 tsp
• Cinnamon stick 1 inch
Method:
• Grind all the whole spices into fine powder.
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