GHEE RICE WITH VEG KORMA

GHEE RICE WITH VEG KORMA
KORMA PASTE -
Coconut 1/4.
Cashew nut 50 grams.
Turmeric powder 1/2 tsp.
Cumin powder 1tsp.
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Garam masala 1 tsp.
KORMA -
Start with heating 2 tbsp oil.
Add cumin 1 tsp.
Bay leaf 2.
Cinnamon stick 1.
Cloves 3.
Cardamom 8.
Add 4 chopped onions and fry until transparent.
Add 2 tsp ginger garlic paste and 3 chopped tomatoes and fry till oil seperates.
Add 1 cup of boiled peas, carrot and potato each.
Add salt as per taste and mix korma paste.
Adjust the consistency by adding 1 cup of water, close the lid and cook for 10 mins on low flame.
Check if veggies are soft and garnish it with chopped coriander leaves, kasuri methi and 50 ml of fresh cream. Can add up to 100 ml based on ur taste.
GHEE RICE
2 tbsp ghee.
Fry 50 grams of Cashew and raisins each until light brown and keep aside.
In same ghee add 2 Bay leaf,
1 cinnamon stick,
3 black Cardamom,
7 green cardamom,
6 cloves,
12 Peppercorns,
1 tsp cumin and saute.
Add 1 big onion sliced and fry until transparent.
Soak basmati rice for half hour and fry in oil for 2 mins ( 1 kg India gate basmati rice used).
Add hot water.
(3 big cups of rice and double the water, 6 cups of hot water used ).
Add salt as per taste.
Cook for few mins until little water is left and close the lid and leave for 10 mins on low flame.
Garnish with fried Cashews and raisins.
Serve hot!