SHAHI PANEER KORMA

Today I am sharing one of the best paneer korma curry in a white gravy. Shahi Paneer Korma is the most popular gravy in North India. This paneer korma recipe is very unique and tastes so different from any other korma dishes. My younger daughter love Paneer in any form so I tried this specially for her. Shahi Paneer Korma is a delicious creamy gravy dish. Very easy to prepare. It is really very rich in taste and stands up to it’s name being Shahi and what not. The thick gravy is created by using among other things, yoghurt, almonds, cashews. The rich spicy flavour comes from the garam masala powder. Shahi Paneer Korma can be served with Biryani, Pulao, Fried Rice, Naan, Phulka, Chapati or even steamed Rice. So try this out and enjoy and let me know your suggestions if any.

INGREDIENTS:

300 gms Paneer

2 Big Onions

10-12 Cashews

7-8 Almonds

3 Green Chillies, slit

½ Cup Yoghurt

1 tsp Shahi Jeera

7-8 Peppercorns

2 small pieces of Cinnamon

1-2 Bay leaf

½ teaspoon Garam Masala

¼ teaspoon Cardamom Powder

3-4 Cloves

1 teaspoon  Ginger-Garlic Paste

3 tablespoon Cream

Saffron Food Colour

Coriander for garnishing

Salt as needed

METHOD:

STEP 1 – Boil 1 cup water in a pan and boil onions with 1 cup water for 7-8 minutes. Drain the water and let it cool down.

STEP 2 – Boil cashews and almonds in the same water for 5-6 minutes, drain the water and peel of the skin of almonds.

Let them cool.
STEP 3 – After cooling, grind these onions and nuts in a mixer grinder separately by adding 2-3 tablespoon water to make a fine paste.

STEP 4 – Cut the paneer into ½ inch cubes and keep aside.

STEP 5 – Heat oil in a pan, temper shahi jeera, cloves, black pepper, bay leaf and cinnamon stick. 

STEP 6 – After crackling shahi jeera, add slit green chillies. Then add onion paste, ginger-garlic paste and cook on low flame till the oil starts separating.

STEP 7 – Then add cashew- almond paste and yoghurt and cook the spices till the oil starts separating.

STEP 8 – Add a pinch of saffron food colour and cook it with the spices on low flame for 1 min. Then add garam masala powder and salt.

STEP 9 – Cook for another 2-3 mins. and then add 1 cup water and mix well.

STEP 10 – Add paneer cubes and cardamom powder, cover the pan and cook on low flame.

Add cream and mix well.

Garnish it with some chopped coriander and serve.

    Shahi Paneer Korma prepared with this Mughlai recipe has a thick gravy base which makes it suitable to be served with chapatti, roti, butter naan, for lunch or dinner.

You can serve it with steamed or jeera rice and you won’t be disappointed.

KHICHADI KEBABS

Have some leftover khichadi / rice and don’t want to eat it again???? Then don’t worry, here is the recipe that transforms the khichadi into yummy and delicious kebabs to be enjoyed as breakfast or evening snacks. Adding veggies will make them healthy too. Here I made them without adding veggies. It requires very few ingredients which are easily available in your pantry. Here I added grated cheese to it to give a cheesy taste.  It is a snack dish which is liked by all age group people. I love this recipe as my food is not wasted and this recipe is the best healthy snack which can replace junk foods and your kid will love them too. This is to take out the best from waste…..something creative. So try this delicious cheesy khichadi kebabs at your home which need very less efforts and make happy to your family and friends. 

INGREDIENTS:

2 Cups Leftover Khichadi

2-3 tablespoon Onion ,chopped

2-3 Chillies, chopped

½ tablespoon Ginger

2 tablespoon Coriander, chopped

2 tablespoon Grated Cheese

Bread crumbs (for binding and coating)

Salt to taste

1 Big Potato (boiled and mashed)

METHOD:

STEP 1 – Take a big mixing bowl, add all the ingredients,mix it well and make a dough.

STEP 2 – Wet your hands and shape the kebabs one by one. Keep them aside.

STEP 3 – Make a paste with maida and water.

Deep the ready kebab in the maida batter.

STEP 4 – Then roll them in breadcrumbs

and refrigerate for ½ hour.

STEP 5 – Heat oil on a medium flame.

STEP 6 – Remove the kebab from refrigerator and deep fry the kebabs until golden brown.

STEP 7 – Drain excess oil and serve hot with dip/ chutney/ sauce.

Serve piping hot khichadi kebab with spicy mint chutney / coriander chutney or tomato ketchup and enjoy.