Hyderabadi subz korma tasted like a rich vegetable stew, but this is with paneer. The unique cream colour gravy is not only tasty but also spicy.
Its truly restaurant kind of recipe. Also very spicy, don’t underestimate by looking at the colour of the gravy!
Very un usual base gravy and color of the side dish unlike the usual ones. Take care to cook vegetables just right.
Neither undercooked nor overcooked. No tomato in this recipe in order to achieve the cream color of gravy.
|Cauliflower||6 small pieces|
|Frozen peas||¼ cup|
|Paneer cubes||½ cup|
|Ginger garlic paste||1 tsp|
|Garam masala||½ tsp|
|Chilli powder||¼ tsp|
|Pepper powder||¼ tsp|
|Coconut milk||½ cup|
|Cream (optional)||2 tbsp|
|Cinnamon||1 inch piece|
- Fry onion, with green chillies in a teaspoon of oil and grind it to a fine paste. Keep aside.
2. Heat ghee/oil in pan and temper with the items given in the ‘to temper’ table in order. After the cumin seeds splutter, add the ground paste, ginger garlic paste and fry for 2 minutes. Add ½ tablespoon water and cook for half a minute.
3. Add the vegetables and fry for 2-3 minutes in medium-low flame. Add the powders-garam masala, pepper, red chilli.
Give it a stir and add ¾ cup water. Cover and cook until all the veggies gets cooked well yet bit crunchy.
Takes 6-8 minutes. (I forgot to add the powders in this stage and added in the next step!)
4. Add milk, coconut milk and cream (I didn't add cream)and lastly paneer. Bring to boil in low heat. Don't let it boil for long time or in high flame, just give it a boil in low flame.
Garnish with lots coriander leaves and serve subz korma with roti or any variety rice!
|You can add the vegetable of your choice and try.|
While frying never let the onions brown as it will spoil the color.
The veggies are cooked yet crunchy in this korma!
You can reduce the oil/ghee quantity, if you want.