By Vidushi Singh
This curry is exquisitely decorated with lovely hues dot-patterned in creamy white gravy! This Korma's finest feature is the thick, creamy gravy, which is why it is known as Shahi Korma.
2 cups Mixed Vegetables Chopped Carrots French Bean Potato & Green Peas ½ cup Paneer Cubes ~50 gms 10 Cashews 1 teaspoon Ginger Garlic Paste 2 Green Chillies 1 tablespoon Fresh Cream ½ teaspoon Garam Masala Powder ¼ teaspoon Cardamom Powder 1 tablespoon Oil ½ teaspoon Cumin Seeds Salt as needed A few Coriander Leaves Water as needed
Trim the ends off the vegetables and cut them lengthwise. Boil the vegetables for 4 to 5 minutes with the lid on. Drain and reserve from water.
Slice the green chillies lengthwise and finely chop the onion. Create a smooth Cashews paste too.
Add Oil in a nonstick pan. Add cumin and onions stir well and add chillies, ginger and garlic paste.
Adding the cashew paste now, simmer for 3–4 minutes. Cardamom and garam masala powder should be added.
Add the vegetables and combine well. Add salt to taste and continue to simmer for another 4-5 minutes on low heat to bring everything together.
Add the cream and paneer cubes and combine well. Get rid of the heat. Add the finely chopped coriander leaves last.
It's All Set Serve hot with grated paneer and freshly chopped coriander leaves on top.