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What a combination Paneer and Malai Korma? Before I go into
actual recipe it is important to speak of Hyderabadi cuisine.
The highlight of the Andhra Pradesh cuisine is the Hyderabadi
food. It is famous for its richand aromatic nature. Its taste is
very distinguishable having a liberal use of exotic spicesand ghee.
The Hyderabadi food uses fresh fruit instead of dried fruits. It is
also famous forits non vegetarian preparation and Lamb is the most
widely used meat here. Biryani oneof Indias most popular foods, is
a flavored rice with meat or vegetables. It is an important part of
Hyderabadi cuisine. Biryani is cooked in wide variety here in
Hydrabad.
Hyderabadi cuisine is inspired by the Mughlai cuisine. This
style of cooking is here since theAsaf Jahi period. Thus, the
Hyderabadi cuisine is a perfect amalgamation of the typicalMughlai
flavors with a blend of rich spices.
What makes the Hyderabadi Cuisine special is the use of special
ingredients, carefullychosen and cooked to the right degree. The
addition of a certain Herb, Spice, Condiment, oran Amalgam of these
adds a unique taste and texture to the dish. The herbs and spices
used
and the method of preparation gives the dish its name. Murgh do
pyaza gets its name fromthe onions that are added twice to the dish
in two variations.
The Masalas or the rich blend of herbs, spices and condiments
give the dishes a base, orwhat is popularly known as Gravy. Some of
these blends are a well kept secret that passonly down the family
line or from the Ustad (Teacher) to his Shagird (Pupil). The
headcooks or the Khansas were an asset to the house hold, and were
treated with due respect.
The word Nawabi is as synonymous with the Hyderabadi cuisine as
Shahi is withLucknowi (the North Indian city of Lucknow in UP).
These terms conjure delicacies that arerich in taste and texture
with mouth-watering aromas. The Kebabs in Hyderabad need a
special mention, the Shammi Kebab is one such popular dish. The
Kebabs are originallyfrom Greece!!
Korma is a specialty that was born and grew up in the warmth of
Hydrabad. Now how tomake the Paneer Malai Korma?
Ingredients:
1. Malai (thick top cream of milk) 2 cups
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2. Paneer cubes 250 gms3. Onions finely cut into pieces4. Tomato
(finely cut into pieces) 25. Garlic 106. Ginger (peeled) 1 piece7.
Green Chilies 58. Coriander leaves (finely cut into pieces) 1
tbsp9. Turmeric powder 1 tsp10. Cashew nuts (broken into pieces)
10-1211. Ghee 3 tsp12. Coriander powder 2tsp13. Salt
Methodology:1. Make a paste of ginger and garlic.2. Break cashew
nuts into small bits.3. Heat ghee in a pan, fry cashew nuts, take
it out and keep aside.4. Add onions to the same hot ghee and fry it
for 2 minutes.5. Now to it, add the paste of ginger and garlic,
green chilies, turmeric powder,
coriander powder and salt.6. Add tomatoes and fry till oil
separates from gravy.7. Now add cream, stir and cook on low flame
for two minutes.8. To garnish, apply coriander leaves and fried
cashew nuts.9. Now add paneer and simmer until ready10. Malai Korma
is ready.
Serve garnished with cilantro leaves with naan, paratha, plain
rice or Biryani rice.Accompany with a Daal of your choice salad and
side dish.
Tip: We can use this recipe to prepare mixed vegetables or
cauliflower in Korma style.
