Mutton Korma

Ingredients

• Mutton (1 kg)
• Onion (3 large. finely sliced)
• Tomato paste(2 large)
• Ginger paste(2 tbsp)
• Garlic paste (2tsp)
• Yogurt (2tsp)
• Sahi jeera(1/2 tsp)
• Cardamom(2, medium size)
• Cinnamon stick (3-4 )
• Star anise(2 pods)
• Clove (4-5)
• bay leaves(1-2)
• Turmeric powder(1 tsp)
• Chili powder (2-3 tsp)
• Fresh methi leaves or Kasoori methi (dried) (2 tsp)
• Garam masala(1tsp)
• Mustard  or vegetable oil (4-5 tbsp)
• Salt and water as needed

preparation

1. Marinate the mutton by adding yogurt and  some turmeric powder and salt for an hour.
2. Heat oil in a pressure cooker, add sahi jeera,cardamom,cinnamon,star anise, clove,bay leaves.
3. Now add onions, fry till it becomes translucent and add ginger & garlic paste.
4. Fry them till the raw smell goes off.
5. Add tomato paste and little salt. Mix it all together and cook it in medium heat.
6. Now add turmeric, chili powder,salt to taste. Add the marinated mutton.
7. Mix it well and let the mutton cook in medium heat for 5-6 minutes, stir in between.
8. Add fresh methi leaves or kasoori methi (whichever you have) and garam masala.
9. Finally add 1 to 11/2 cup of water(adjust according the consistency you want) and  cook for 2-3whistles in medium heat.
10. Let the pressure cooker be cooled for 5 min.
11. Now your Mutton Korma is ready. Serve hot with jeera rice or plain rice or naan and papad.

Vegetable Korma

Ingredients

• Paneer (approx 1 cup, cubed)
• Tomato (1 large, cubed)
• Carrots ( 1 cup, cubed)
• Cauliflower (2 cups, cut into  florets)
• Potatoes (2 medium, cubed)
• Frozen Green Peas (1 cup)
• Green Beans (1 cup, cut to 1 inch pieces)
• Coriander Leaves (1/2 cup, finely chopped)
• Onions ( 2 medium, finely chopped)
• Garlic (2 Tbsp, finely chopped)
• Ginger (2 Tbsp, finely chopped)
• Green Chilies (2-3, finely chopped)
• Cumin Powder (1/2 Tbsp)
• Coriander Powder ( 1 Tbsp)
• Red Chili Powder ( to taste)
• Turmeric Powder (1/2 tsp)
• Broken Cashew Pieces ( 2 Tbsp)
• Golden Raisins ( 1 Tbsp)
• Bay Leaf ( 1-2)
• Cinnamon Stick (1 inch piece)
• Green Cardamom( 2-3)
• Whole Cloves (5-7)
• White (or Black) Pepper( 1/4 tsp)
• Broken Cashews ( 1/4 cup)
• Evaporated Milk ( 5 oz can)
• Yogurt( 1/2 cup, well beaten)
• Oil ( 2 Tbsp)
• Salt to taste
• Water as needed

Preparation

1. Heat Oil in a non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove into a plate.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Pepper.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6.Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove vegetables and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Switch off stove and allow mixture to cool.
8. In the same microwave safe bowl , add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water.
11. Now add onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water according to your desired consistency. Cook for 5 minutes.
18. Add in Coriander leaves and mix well.
19. Garnish with roasted cashews and raisins.
20.Now your Vegetable Korma is ready. Serve hot with chapati or rice.