Shahi Korma

Vegetable Shahi Korma is a delicious cusisne that is very simple and easy to cook. It makes a perfect meal for all the vegetarians who love to try korma with their favorite nutritious vegetables. The best part of this curry is that it is bursting with flavors of different exciting spices and vegies.

There are many ways to cook vegetable shahi korma. You can make the gravy of this flavorsome dish either creamy, sweet or sour – cook it the way you please. Here’s a recipe that mixes all the yummy spices and vegetables to give you the ultimate taste of royal vegetable Shahi korma!

Health Benefits

Vegetables are an easy source of many nutrients like potassium, protein, fiber and folic acid. These nutrients are significant for a healthy body.  For instance, Potassium is vital to maintain blood pressure, folic acid helps to form healthy red blood cells, and proteins helps to build and repair tissues—all of which (and many more can all be found in vegetables!)

Moreover, eating vegetables can reduce the chances of chronic health diseases like cancer, diabetes and heart diseases. Also, vegetables are low in fat and calories and they have zero cholesterol. When consumed in moderation, vegetable Shahi korma can be considered as a relatively healthy dish.

Ingredients

cup yogurt: 1

tsp cumin seeds: 1

teaspoon cashew nuts: 1

teaspoon coriander powder: 1-1 1/2

tsp red chili powder: 1-1 1/2

cardamom seeds: 5

finely chopped cloves: 3

teaspoon garam masala powder: 1-1 1/2

cup water: 1 1/2

tablespoon oil: 1

tbsp butter: 2

tbsp ghee: 2

fresh garlic cloves: 8

salt to taste

inch of ginger: 1

black pepper corns: 10

fresh strands of coriander leaves: 5

finely chopped carrots: 2

finely chopped green capsicum: 1

ounces of freshly chopped mushrooms: 4

finely chopped potatoes: 3

Finely chopped tomatoes: 3

cups frozen green peas: 1/4

How To Make Shahi Korma

1. Grind ginger, garlic cloves and peppercorns in a grinder. Add little water to form a smooth paste.
2. Heat oil and butter in a fry pan. Add cumin seeds, cloves, cashew nuts, cardamom. Let it cook for 30 seconds to 1 minute.
3. Now add potatoes, tomatoes, mushrooms, carrot, yogurt, red chili powder, garam masala powder, and ground paste. Let it cook to bring it to boil. Cover with lid.
4. Reduce heat to low and let it simmer for 20 to 30 minutes.
5. Add capsicum, coriander leaves and frozen green peas in last 10 minutes of cooking.
6. Serve hot with rice or naan. Enjoy!

Trivia

• Vegetable Shahi korma is a part of the Mughlai (royal) cuisine.
• It was created in the times of Mughal era.
• Vegetable Shahi korma was served to kings, queens and other royals during the Mughal period.

The dish is preferably cooked during special occasions and festivals.