Paneer and Vegetable Korma

Everyone has their favorite korma recipe , this is my version of it. Try it and let me know what do you think of it. Korma is a gift to us by Mughals. Originally they use spices with yogurt and cook slowly with meat juices. I like sourness from tomato so I use that.  Korma can be fiery spicy to mild but not blend.  So experiement with level of spicyness and you will love it. You can sneak in some not so flavorable veges in gravy and no one will notice it. This is one of my favorite dish to make. Its very simple but very flavorful.

Ingredients :
1 cup mixed vegetables ( mine are cauliflower, corn, carrot,red and green capsicum,  peas)
10 pieces of Paneer ( shallow fried)
2 onion puree with 1 kashmiri whole red pepper
2 tbsp tomato puree
1 tsp ginger and green chili paste
1 tsp each turmeric powder, red chili powder, cumin-coriander powder, garam masala powder
salt to taste
1 tsp kasoori methi (dried fenugreek leaves)
1/4 cup Evoporated milk
2 tsp oil

Method:
Heat a non stick pan.
Add onion puree with kashmiri red pepper in it and cook it till it becomes dry.
Add turmeric powder in it.
Add tomato puree and all powder masala and ginger and gree chili paste.
Cook till all masala cook and oil floats on top.
Add chopped and washed vegetables along with cup of water.
Cook till vegetables are almost done. Add paneer in it.
Add salt and kasoori methi and mix.
Before taking off from gas add Evoporated milk that time you can decide how thick or thin gravy you want. You can adjust the quantity as per your liking.
Serve hot with naan or roti or rice.

 
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