Shobji Korma (Vegetable Korma)

Serves five to six people.

Ingredients:

• Diced cauliflower - 2 cups
• Potatoes (1" cubes) - ½ cup
• Carrots (1" cubes) - ½ cup
• String beans (1" pieces) - ½ cup
• Red peppers (1" pieces) - ½ cup
• Diced broccoli - ½ cup
• Chopped onion - ½ cup
• Ginger paste - 2 teaspoons
• Garlic paste - 1 teaspoon
• Shredded cheese - 4 tablespoons
• Cinnamon powder - ½ teaspoon
• Cardamom powder - ½ teaspoon
• Bay leaf - 1
• Plain yogurt - 2 to 3 tablespoons
• Chopped green chili - 2 tablespoons
• Salt - 1½ teaspoon (as needed)
• Sugar - 1 teaspoon
• Oil - ¼ cup
• Ghee - 2 tablespoons

Preparation:

• Clean and dry all the vegetables thoroughly.
• Marinate the potatoes and cauliflower with a little bit of salt.
• Heat oil in a pan and fry the potatoes and cauliflower lightly.
• Keep aside.

• Use the same heated oil to brown the onions.
• Stir in the ginger, garlic and bay leaf and fry for 1 minute.
• Add the string beans, carrots and red peppers.
• Stir for about 5 minutes and add a little bit of water.
• Mix in the potatoes, cauliflower and broccoli.
• Keep over low heat.

• Break up the yogurt with 3 to 4 tablespoons of water and pour into the vegetables.
• Add the salt and stir.
• Keep covered for about 5 to 6 minutes.

• Mix in the cinnamon, cardamom and gently stir the vegetable.
• Sprinkle the sugar and cheese, and stir. Mix in the ghee.
• Cover the pan and turn off the heat.

• Serve hot after about 5 minutes with paratha or polao.

Murgir Korma (Chicken Korma)

Serves four to five people.

Ingredients:

• Chicken - 10 to 12 regular pieces
• Chopped onion - 1 cup
• Garlic paste - 1 teaspoon
• Ginger paste - 2 teaspoons
• Coriander powder - ½ teaspoon
• Cinnamon stick - 1
• Cardamon - 5 to 6
• Milk - 2 tablespoons
• Plain yogurt - 2 tablespoons
• Bay leaf - 1
• Kewra - 1 tablespoon
• Sugar - 2 teaspoons (as needed)
• Salt - as needed
• Oil/ghee - ¼ cup
• Raisins and almonds - optional

Preparation:

• De-skin, clean and rinse the chicken pieces.
• Marinate the chicken with the ginger, garlic, coriander powder and salt.

• Heat oil (or ghee) in a pan.
• Fry the onions, bay leaf, cardamom, and cinnamon for about a minute.
• Add in the chicken pieces and stir for about 5-6 minutes over medium heat.
• Once the water starts to dry up, add the yogurt.
• Pour in a cup of water and mix well.
• Cover the pan and keep over low heat.

• After about 10-12 minutes, remove the cover and add in the milk and kewra.
• Stir some more and cover.

• Once the gravy thickens, and the chicken is cooked, mix in the sugar, raisins and almonds.
• Turn off the heat and keep the pan covered for another 5 minutes to let flavor blend in.
• Serve hot.