Another weekend came and gone and we had a wonderful week at sil's place. I know I have loads of recipes to share. However today being the weekend special, wanted to share this delicious Vegetarian dish I made for dinner. It's really very rich and stands up to it's name being shahi and what not.
Shahi Paneer Babycorn Korma
Ingredients
For the gravy
Paneer - 2 cups
Babycorn - 1 cup
Bay leaf - 1 long
Garlic - 3 cloves
Onions, ground to paste - 2 medium
Cream - 2 tsp
Oil - 2 tsp
Butter - 1 tsp
Grind to paste
Tomatoes - 3 medium
Green chilies - 2 long
Garam masala pwd - 1 tsp
Almond - 5 -6 nos
Cashewnuts - 7 -8 nos
Chili powder - 1 tsp
Salt to taste
Curds - 1 cup
How to make the Korma
For the ground paste:
Take all the ingredients in a mixer and grind to a smooth paste using water. You can soak the almonds and cashews in hot water to make them soft while grinding. Keep it aside.
Heat a non stick pan, add the finely chopped garlic, bay leaf. Add onion paste after couple of mints. Saute till the onion paste turns colour and is well cooked.
Next add the ground masala paste and continue cooking till the oil leaves the sides.
Meanwhile in another pan, heat butter and fry chopped babycorns, followed by paneer cubes. First add the baby corn to the pan, so that it gets cooked.
Add water as required and bring to boil. Finally add the fried paneer cubes and cream.
Simmer for 5 mins and switch off.
Serve with rotis.
Notes:
With the milk overflow that's been happening the past couple of weeks, I had to finally freeze some of the paneer. So I soaked it in hot water before using it for this korma. Though I know soaking in hot water makes the paneer very soft, I was surprised that even frozen paneer can get back its softness so well.
If you like the baby corn as such you can skip the frying part. But then the stuff I was using stood the test of time in its lifetime being refrigerated. Hence that sauteing in butter.
We had a wonderful meal with rotis, makes a great meal for a lazy weekend cooking. Check out what Vaishali and Champa have made for their weekend.
I decided if I am not able to make up for my multiple dishes for a weekend special cooking, it ought to be atleast a rich and special dish and this combo surely makes it for both. I had the advantage of mixing paneer and babycorn, both being Konda's favorite. Needless to say she loved the gravy so much.
You can easily make this not so rich, however I would say one should indulge once in a while.
Years back when I was thinking I must update my paper cutting recipe book with the recipes that I had bookmarked elsewhere, I had complied a list of all my favorite paneer dishes and got them printed on the one side sheets that were lying around. I had bound them to my third paper file, that made a mix of so many other new paper cuttings as well. I felt so good that after almost over a decade I finally took out that paper to tweak this dish. I had decided to try something from those files, during the last two weeks. Somehow managed to make some. Anyway it felt great to have found another keeper recipe.
Ingredients
For the gravy
Paneer - 2 cups
Babycorn - 1 cup
Bay leaf - 1 long
Garlic - 3 cloves
Onions, ground to paste - 2 medium
Cream - 2 tsp
Oil - 2 tsp
Butter - 1 tsp
Grind to paste
Tomatoes - 3 medium
Green chilies - 2 long
Garam masala pwd - 1 tsp
Almond - 5 -6 nos
Cashewnuts - 7 -8 nos
Chili powder - 1 tsp
Salt to taste
Curds - 1 cup
How to make the Korma
For the ground paste:
Take all the ingredients in a mixer and grind to a smooth paste using water. You can soak the almonds and cashews in hot water to make them soft while grinding. Keep it aside.
Heat a non stick pan, add the finely chopped garlic, bay leaf. Add onion paste after couple of mints. Saute till the onion paste turns colour and is well cooked.
Next add the ground masala paste and continue cooking till the oil leaves the sides.
Meanwhile in another pan, heat butter and fry chopped babycorns, followed by paneer cubes. First add the baby corn to the pan, so that it gets cooked.
Add water as required and bring to boil. Finally add the fried paneer cubes and cream.
Simmer for 5 mins and switch off.
Serve with rotis.
With the milk overflow that's been happening the past couple of weeks, I had to finally freeze some of the paneer. So I soaked it in hot water before using it for this korma. Though I know soaking in hot water makes the paneer very soft, I was surprised that even frozen paneer can get back its softness so well.
If you like the baby corn as such you can skip the frying part. But then the stuff I was using stood the test of time in its lifetime being refrigerated. Hence that sauteing in butter.
We had a wonderful meal with rotis, makes a great meal for a lazy weekend cooking. Check out what Vaishali and Champa have made for their weekend.
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