Name: Shahi Veg korma in yellow gravy recipe by Sangeeta Sethi at BetterButter
Prep time: 1200 min
Cook time: 20 min
Total time: 1220 min
Yield: 5
Ingredients: Carrots 100g; Peas 100g; Cauliflower chopped into florets 100g; Cottage cheese 100 g; French beans 100g; Cashew presoaked 100g; Curd 200 ml; Sugar 1 table spoon; Turmeric powder 1table spoon; Degi mirch 1 table spoon; salt as per taste; Kasoori methi 20g; Garam masala 1 table spoon; Coriander leaves 15 g; Cumin 1 table spoon; Coriander powder 1 tablespoon; Onion two medium sized; Ghee desi 4 table spoon; Ginger one inch; Frozen corns

Ingredients Serving: 5

Carrots 100g
Peas 100g
Cauliflower chopped into florets 100g
Cottage cheese 100 g
French beans 100g
Cashew presoaked 100g
Curd 200 ml
Sugar 1 table spoon
Turmeric powder 1table spoon
Degi mirch 1 table spoon
salt as per taste
Kasoori methi 20g
Garam masala 1 table spoon
Coriander leaves 15 g
Cumin 1 table spoon
Coriander powder 1 tablespoon
Onion two medium sized
Ghee desi 4 table spoon
Ginger one inch
Frozen corns

Instructions

Chop all the above mentioned veggies and keep it aside..also cut cottage cheese into small cubes .
Preparation of the shahi gravy ..
In a blender add onions .ginger presoaked cashew nuts and blend it into smooth textured and paste..
Keep the pressure cooker on a medium flame and add desi ghee .Add jeera and allow it to splutter.
Add the smoothly ground paste into it and saute it till the ghee separates out.
Add turmeric powder , degi mirch , dhania powder , garam masala ..stir it throughly .
Add curd and sugar and mix all the contents throughly .
Add all the chopped vegetables
Add salt ..
Mix all the ingredients thoroughly again ..
Add water and adjust the consistency of the gravy .
Close the lid and give one high whistle ..
Keep the pressure cooker on a low flame now for five minutes more
Switch off the gas now .
Add finely powdered kasoori methi and garnish with coriander leaves..
Enjoy this healthy version of shahi veg korma with naan, rice or paranthas .

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