Ghee Rice and Veg. Korma, Paneer Peshawari

Ghee Rice and Korma is a delicious combo and easy to make at home.

The korma sometimes spelt korma, qorma or kurma is a popular dish all over India. Made with a unique blend of spices, yoghurt, nuts and sauces, korma can be vegetarian or non-vegetarian.

Korma has its roots in the Moghulese cuisine of Northern India. It is a characteristically creamy and silky Persian-Indian dish which can be traced back to the 16th Century and the Moghul insertions into the North-Western parts of India and modern day Pakistan. (Source: Wikipedia)

The Korma we make in South India is a good accompaniment to rice, chapathis or dosas.

Ghee Rice

You will need:

3 cup Basmati Rice
6 tbsps Ghee
¼ cup Green peas
½ “ pc Cinnamom
2 Cardamoms
2 Cloves
2 Onions chopped or thinly sliced
6 Green chillies slit
1 ½ cups Milk
3 cups Water
¼ tsp Lime juice
Salt to taste

Wash and soak Basmati Rice for 15 minutes. Heat ghee in a pressure cooker. Add the cinnamon, cardamom and cloves. Stir for a minute and then add the onions and green chillies. Fry till onions are soft. Add the green peas and sauté for a minute. Add the milk and water, salt to taste and close lid. Increase heat to high. When steam begins to rise, reduce heat and slowly remove lid. Add the Basmati Rice and the lime juice. Stir and close lid. Cook on high and when steam begins to rise, place weight on the cooker and reduce heat to low. Cook for 8-10 minutes. Mix well and serve with Kurma.

Vegetable Kurma

You will need:

1 cup Cauliflower florets
1 large potato cubed
½ cup Green peas
2-3 onions thinly sliced
2 Tomatoes cubed
1/4 cup Oil
½ tsp Mustard seeds
Few curry leaves
Salt to taste
Chopped Corriander

To Make a Paste:

½ Cup fresh coconut gratings
2 tbsps Fried Gram (Hurgadale)
2 Tsps Red chilli powder
2 tsps Corriander powder
1 tsp Jeera powder
¼ tsp Garam masala
3-4 cloves of Garlic

Boil peas, potatoes and cauliflower. Drain and keep aside. Place paste ingredients in a blender and make a smooth paste. Heat oil in a pan. Add the mustard seeds and curry leaves. Add the sliced onions and sauté till onions are soft and translucent. Add the paste and fry for 4-5 minutes. Now add the tomatoes and bring to a simmer. Add the boiled veggies and salt to taste. Mix well and bring to a boil. Garnish with chopped coriander and serve with Ghee Rice. Can also be served with chapathis and dosas.

Paneer Peshawari

¾ cup Paneer cubes
2 Onions – 1 finely chopped; 1 thinly sliced
3 Tomatoes – 1 ½ finely chopped; remaining thinly sliced
2 Bell peppers – green, red, yellow thinly sliced
1 tsp Cumin seeds
½ tbsp Cumin powder
½ tbsp Corriander powder
1 tsp Garam Masala powder
¼ tsp Turmeric powder
2 tsps Ginger Garlic paste
1 tsp Kasthuri Methi leaves
3 tbsps Oil
2 tbsps Butter
½ cup Fresh cream
3 tbsp Cashewnut paste
Salt to taste
Water as required

Soak a handful of cashewnuts in warm water for a few hours. Grind to a fine paste and keep aside. Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions. Fry till onions are soft and light brown. Add the chopped tomatoes, cumin powder, coriander powder, garam masala and turmeric powder. Mix well and sauté till oil floats on top around 8-10 minutes. The longer you fry the better the taste.

Now add the sliced onions, tomatoes and bell peppers. Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add salt to taste. Top with butter and serve hot with chapathis/naans.