Kaju Korma
by geetav
A luscious vegetable recipe ,kaju-korma is simply divine with the paneer and vegetables stir fried and then simmered in a thick, creamy and rich cashew nut or kaju and khoya based gravy.
Kaju Korma recipe - How to make Kaju Korma
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
To Be Blended Into A Paste
4 cardamoms (elaichi)
1 stick cinnamon (dalchini)
4 cloves (laung / lavang)
Other Ingredients
250 gms grated mava (khoya)
2 tbsp ghee
250 gms paneer (cottagte cheese) cubes
150 gms cashewnuts (kaju)
20 gms raisins (kismis)
2 bayleaf (tejpatta)
salt to taste
1/4 tsp turmeric powder (haldi)
1/4 tsp garam masala
1 tbsp dessicated coconut
2 onions , chopped
3 tomatoes , chopped
2 tsp chopped garlic (lehsun)
2 tsp chopped ginger (adrak)
chopped coriander (dhania) for garnishing
Method
- Method
- Heat the butter in a kadhai, add the paneer and cashewnuts and fry till they turn golden brown in colour.
- Remove and drain on an absorbent paper and keep aside.
- In the same butter, add the onions and saute till they turn golden brown.
- Add the tomatoes, garlic and ginger and saute till tomatoes are cooked.
- Add the grounded paste and saute for a minute.
- Add the salt, bayleaves, red chilli powder, turmeric powder, garam masala, cashewnuts, rasins, paneer, khoya and 1/2 cup water, mix well and cover and cook for 2-3 minutes.
- Serve hot garnished with coriander.
Outbrain
very tasty i will try it