MIX VEG MALAI KORMA
INDRODUCTION
Welcome to CuisineGhar kitchen.
Friends, if you have an impression that high quality food only served at expensive restaurants or in 5 Star hotels. Hold on! Check the recipe and let me know your opinion.
SERVING: 5 serving
COOKING TIME: 30min (approx.)
CALORIE COUNT: 235* / 50g serving (approx)
INGREDIENTS
INDRODUCTION
Welcome to CuisineGhar kitchen.
Friends, if you have an impression that high quality food only served at expensive restaurants or in 5 Star hotels. Hold on! Check the recipe and let me know your opinion.
SERVING: 5 serving
COOKING TIME: 30min (approx.)
CALORIE COUNT: 235* / 50g serving (approx)
INGREDIENTS
-
cauliflower- 180g
-
green beans- 75g
-
green peas- 50g
-
green chilli- 2pcs
-
onion- 1big (125g)
-
potato- 75g
-
carrot- 75g
-
ginger- 10g
-
garlic- 3cloves
-
paneer- 90g
-
milk- 150ml
-
ghee- 1tsp
-
fresh cream- 100ml
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paneer- 90g (optional)
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yogurt- 1½Tbsp
-
cashew nuts- 50g
-
melon seeds- 30g
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garam masala powder- ½tsp
-
cloves- 3pcs
-
cinnamon- 1" long
-
green cardamom- 4pcs
-
cumin powder- 1tsp
-
coriander powder- 1tsp
-
sugar 1tsp (optional)
-
white oil- 130ml
-
dry red chilli powder- 2pinches (medium)
-
dry kasoori methi leaves (fenugreek)- 1tsp
DIRECTIONS
Today, I am going to share a delicious veg recipe. I have made this recipe in restaurant-style. For this recipe, we need different types of vegetables. At first, clean all the vegetables. Cut all the vegetables into small sizes. Put the potatoes into water to prevent the potatoes from turning brown while cutting.
Switch on gas flame and place a frying pan. On the frying pan, put a steamer stand and fill water up to 1/3 level of the steamer stand. Put all the vegetables on the steamer and steam the vegetables up to 60%. If the vegetables are steamed, you can cook faster. After a while you can see that steam is coming out from the steamer. Steam for 5min and then switch off the gas and leave it covered for a while. Later, carefully take out the steamer from the water and make sure that there is no water residue in the vegetables. Keep aside.
To make a paste, roughly cut onions, green chilies, ginger and garlic cloves and keep aside. Switch on gas flame and place a flying pan to make a masala paste. Put white oil (1Tbsp) and heat, once the oil is hot, add whole garam masala (green cardamom- 4pcs, cinnamon- 1" & cloves- 3pcs). Add chopped onion, green chilies, ginger and garlic cloves. Sauté for a while, but make sure that onion colour will turned to brown. Once the onions are slightly cooked, add cashew nuts, slightly roast the cashew nuts, then add ½cup of water. Once water starts boiling, add melon seeds and cook it until the ingredients get soften. When the ingredients are softened, switch off the gas flame. Strain the ingredients with a strainer. Leave it in the open air to cool down. After cool down, make a paste using an electric grinder. Strain the masala using a strainer. For this recipe, we need a smooth gravy. After stained you can see that the paste is smooth. Keep aside.
Switch on gas flame and place a frying pan, add white oil (100gm) and heat the oil. Once the oil is heated, add the steamed vegetables, fry the vegetables for 6-8min.
Add green peas; I have used frozen peas so didn’t steamed. Add the white paste, which was made earlier. Add yogurt, stir and mix all the ingredients. Add salt to taste, coriander powder, cumin powder and mix the masala with the gravy, add paneer (optional). Paneer will enhance the taste. Mix the paneer with the gravy. Add sugar (optional), stir and mix all together. Add milk and gently mix it again. For this recipe, we need to use milk instead of water. Add fresh cream as the recipe’s name is Mix Veg Malai Korma so better to add fresh cream. Add dry kasoori methi leaves and mix the kasoori methi with the gravy. Cover with a lid for 5min. Remove the lid after 5min and add garam masala powder, add ghee and gently mix it. Again, add fresh cream (1Tbsp). Mix Veg Malai Korma is ready.
But, as I am making it a restaurant-standard so switch on gas flame and place a small frying pan. Add white oil (1Tbsp), once the oil is heated, switch off the gas flame.
Add red dry chilli powder and then spread the red chilli powder oil on the gravy.
It will give a nice colour and looks like a restaurant-style. Our restaurant-style Mix Veg Malai Korma is ready to serve.
TIP
Vegetables retain more nutrients in steaming process as compared to boiling.
Today, I am going to share a delicious veg recipe. I have made this recipe in restaurant-style. For this recipe, we need different types of vegetables. At first, clean all the vegetables. Cut all the vegetables into small sizes. Put the potatoes into water to prevent the potatoes from turning brown while cutting.
Switch on gas flame and place a frying pan. On the frying pan, put a steamer stand and fill water up to 1/3 level of the steamer stand. Put all the vegetables on the steamer and steam the vegetables up to 60%. If the vegetables are steamed, you can cook faster. After a while you can see that steam is coming out from the steamer. Steam for 5min and then switch off the gas and leave it covered for a while. Later, carefully take out the steamer from the water and make sure that there is no water residue in the vegetables. Keep aside.
To make a paste, roughly cut onions, green chilies, ginger and garlic cloves and keep aside. Switch on gas flame and place a flying pan to make a masala paste. Put white oil (1Tbsp) and heat, once the oil is hot, add whole garam masala (green cardamom- 4pcs, cinnamon- 1" & cloves- 3pcs). Add chopped onion, green chilies, ginger and garlic cloves. Sauté for a while, but make sure that onion colour will turned to brown. Once the onions are slightly cooked, add cashew nuts, slightly roast the cashew nuts, then add ½cup of water. Once water starts boiling, add melon seeds and cook it until the ingredients get soften. When the ingredients are softened, switch off the gas flame. Strain the ingredients with a strainer. Leave it in the open air to cool down. After cool down, make a paste using an electric grinder. Strain the masala using a strainer. For this recipe, we need a smooth gravy. After stained you can see that the paste is smooth. Keep aside.
Switch on gas flame and place a frying pan, add white oil (100gm) and heat the oil. Once the oil is heated, add the steamed vegetables, fry the vegetables for 6-8min.
Add green peas; I have used frozen peas so didn’t steamed. Add the white paste, which was made earlier. Add yogurt, stir and mix all the ingredients. Add salt to taste, coriander powder, cumin powder and mix the masala with the gravy, add paneer (optional). Paneer will enhance the taste. Mix the paneer with the gravy. Add sugar (optional), stir and mix all together. Add milk and gently mix it again. For this recipe, we need to use milk instead of water. Add fresh cream as the recipe’s name is Mix Veg Malai Korma so better to add fresh cream. Add dry kasoori methi leaves and mix the kasoori methi with the gravy. Cover with a lid for 5min. Remove the lid after 5min and add garam masala powder, add ghee and gently mix it. Again, add fresh cream (1Tbsp). Mix Veg Malai Korma is ready.
But, as I am making it a restaurant-standard so switch on gas flame and place a small frying pan. Add white oil (1Tbsp), once the oil is heated, switch off the gas flame.
Add red dry chilli powder and then spread the red chilli powder oil on the gravy.
It will give a nice colour and looks like a restaurant-style. Our restaurant-style Mix Veg Malai Korma is ready to serve.
TIP
Vegetables retain more nutrients in steaming process as compared to boiling.
