The nine-day Navratra period is coming to a close. And by now, some you might be tired of having boiled potatoes and saboo dana ki khichiri.
Following is a recipe sent to us by Chef Ravi Kumar of Shangri-La’s Eros Hotel, New Delhi.
And if you are willing to visit the hotel in central Delhi, the dish is available as part of “Navratri Khaas” at its Café Uno till this Sunday.
Paneer Hara Korma
Ingredients
100 gms paneer cubes
100 gms curd, beaten,
20 gms each of green chilli, mint and coriander leaves, roughly chopped,
1 gm shahi jeera
1 gms roasted cumin powder
1 gms green cardamom powder
15 gms fresh coconut, grated,
Salt (sendha namak) to taste
Ghee for frying
Method
Dice the paneer evenly, and keep it aside. Wash and clean the mint, coriander and green chillies.
Beat the curd, add grated coconut and the chopped ingredients. Blend it all until smooth.
Heat ghee in a pan, add shahi jeera and let it crackle.
Add the blended mixture and cook it over low flame.
Once the moisture is absorbed and little oil floats on the gravy, add the diced paneer and slowly simmer it well.
Add the cumin and cardamom powder.
Adjust the seasonings.
Serve hot.
About the chef
Ravi Kumar is Executive Sous Chef, Shangri-La’s Eros Hotel, New Delhi. Chef Kumar has over 18 years of experience, having worked in prestigious hotels chains in countries like the USA and the U.K. and some of the top-notch five star luxury hotel chains in India. His specialty is French cuisine. Over the years, he has also acquired a flair for Mexican, Italian and Oriental cuisine and its exotic flavours. A creative person by nature, apart from churning out various gastronomic delights and intense research on various cuisines, he loves photography and indulging on the delicious recipes made by his mom.
