Recipe Description

Ingredients                          Quantity
Ghee                                    2tbsp
Cinnamon stick                    ½ no.
Green cardamom                 6-7 no.
Cloves                                  4no.
Whole black pepper             ½ tsp
Cumin seeds                       1tsp
Onion chopped                    3no.
Ginger garlic paste              1 ½ Tbsp
Tomatoes chopped              2no.
Salt to taste
Coriander powder               1 ½ Tbsp
Red chili powder                 1tsp
Turmeric powder                 1tsp
Garam masala                    1tsp
Green chilies silt                 2-3 no. + 1-2 no.
Water as required+ as required+ as required
Curd                                   2Tbsp
Cashew nut paste              1Tbsp
Butter                                 1Tbsp+ for garnish
Ginger juliennes                 1tsp+ for garnish
Fresh cream                       ½ cup+ for garnish
Carrot cubes                       ½ cup
French beans chopped       ½ cup
Green peas                         ½ cup
Cauliflower florets               ½ cup
Khoya                                 2Tbsp
Paneer cubes                     250gms
Kasuri methi                       1tsp+ for garnish
Lemon juice                        ¼ no.
Saffron soaked in milk        ½ tsp+ for garnish
Edible attar                        3-4 drops

Method
1. First in pan add ghee, cinnamon stick, green cardamom, cloves, whole black pepper, and cumin seeds and saute it for some time.
2. Now add onions and saute till brown in colour, now add ginger garlic paste and saute again.
3. Now add tomatoes, salt and mix it well and cook.
4. Now add coriander powder, red chili powder, turmeric powder, garam masala, and green chilies and mix it properly.
5. Add little water and cook properly.
6. Add curd, cashew nut paste and saute it properly.
7. Switch off the flame and once it cool downs, grind it in the grinder by adding little water in it.
8. Now add butter in pan, and add little water in gravy and mix it and strain in the pan properly.
9. Add ginger juliennes, green chilies and cook for 5mins.
10. Add fresh cream and mix again properly.
11. Now add carrots, French beans, green peas, cauliflower, Khoya and mix it properly.
12. Add paneer cubes, kasuri methi, and lemon juice and mix it properly.
13. Now add saffron soaked in milk and edible attar and mix it very nicely.
14. We are ready to serve, remove in a bowl and garnish with ginger juliennes, kasuri methi, saffron, fresh cream, and butter cube.
15. Our veg shahi korma is ready, serve hot.