Vegetable Recipes – Dhingri Muttar Korma
Ingredients:
1/4 cup – Oil
10 No – Peppercorns
1 No – Bay leaf
5 No – Cloves
2 No – Star Anise
3 No – Black cardamom
1 No – Cinnamon stick small
250 gms – Peas
200 gms – Mushroom
1 cup – Tomatoes chopped
1 tbsp – Garlic paste
1 tbsp – Ginger paste
3 tbsp – Kashmiri chilli paste
500 gms – Onions sliced
1 tsp – Coriander powder
1 tsp – Cumin powder
75 gms – Cashew nut paste
1/2 tsp – Turmeric
100 gms – Curd or Yogurt thick
75 gms – Watermelon seeds (Magaj paste)
Salt to taste
Method:
Heat oil in pan and then add bay leaf, cloves, cinnamon, star anise and peppercorns and fry for 2 mins.
Add the onions and fry till golden brown.
Add ginger, garlic and kashmiri chilli paste and cook for 2-3 mins.
Then add coriander, turmeric and cumin powder. Add the chopped tomatoes and cook further and cook till oil separates (approx. 10 mins).
Add curd, watermelon paste and cashew paste and bring to a boil.
Then add the mushrooms and peas and cook till done. Serve hot with nan, chapati.
Kashmiri Paste
Soak overnight kashmiri red chillies along with ginger and garlic. Blend the 3 to get a fine paste.
Soaking is important as it gives a deep red colour and better flavor to the dish.
Tip: If at all you forget to soak the chillies then simply boil them in water for 3-4 mins. It is a quick fix for the colour.
Watermelon and cashew paste
Soak overnight or for 2-3 hours the water melon seeds and cashew nuts. Then blend into a fine paste.
Add curd and beat well to get a smooth mixture.