Shahi veg korma in yellow gravy Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped vegetables like carrots, peas, and potatoes. Cook for 5 minutes.
• STEP 5.In a separate bowl, whisk together yogurt, cashew paste, and water. Add this mixture to the pan.
• STEP 6.Add salt and garam masala. Cook for another 10 minutes until the vegetables are tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can use any vegetables of your choice in this recipe.
• To make the yellow gravy more creamy, you can add a tablespoon of fresh cream.
• For a richer flavor, you can add a handful of soaked and peeled almonds to the cashew paste.

Storage and Serving

• Leftover Shahi Veg Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan or microwave before serving.
• Serve the Shahi Veg Korma with naan, roti, or steamed rice for a delicious meal.