Veggie Korma

Veggie Korma by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.

Chicken Qorma

Ingredients for Chicken Qourma:
Chicken 1 kg
Yogurt 2 cups
Garlic 2
Onions (chopped) 3 cloves
Red chilli powder 1 tsp
Ginger (chopped) 2 tsp
Oil 2 tsp
Ground coriander 2 tsp
Ground green chillies 4-5
Cumin 1 tsp
Seeds of peeled cardamom of 2 pods
Poppy seed 1 tsp
Turmeric powder 1 tsp
Bay leaf 1
Fresh coriander (chopped) 2 tbsp

Method:
Marinate chicken with yogurt, 1 clove garlic, half an onion, red chilli powder, ginger, salt and pepper for a few hours. 
Heat oil gently sauté remaining onion and garlic for 1 minute. 
Remove and set aside. 
Add the coriander, chilies, cumin, cardamom seeds, poppy seed and turmeric. 
Fry for a few minutes. 
Add the chicken. 
Pour enough water to cover and add remaining marinade. 
Add onion and garlic with bay leaf. 
Simmer until chicken is tender. 
Sprinkle the chicken korma with fresh coriander and serve.

Paneer Vegetable Qorma

Ingredients:
Chopped carrot, beans, peas,
corn, potato, cauliflower 2 cups
Paneer a few cubes
Cashew nuts 10 soaked in warm water
Raisins 10 soaked in warm water
Onion 1 large, minced
Tomato 1 quartered and pureed
Green chillies 3
Piece of ginger 1 inch
Garlic cloves 4
Tomato paste 1 tsp
Milk1 cup
Butter1 tbsp
Salt to taste
Garam masala 2 tsp 
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp

Method:
Drain cashew nuts and raisins soaked in warm water and grind to a paste. 
Heat the butter, Add minced onions and fry until transparent. 
Grind the green chillies with the ginger and garlic and add to the onions. 
Add all the spice powders. 
Fry for a minute. 
Add the pureed tomato and the tomato paste. 
Mix well and let it cook until the butter appears on the sides. 
Add milk and about 1/2 cup of water, more or less.
Add the chopped vegetables. 
Mix well and cook covered for another 5 mins or so, until the vegetables are cooked, yet firm. 
Add the cashew nut-raisin paste and mix well. 
Add salt and paneer cubes. 
Cook for another 5 minutes garnish with coriander leaves and serve hot.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

White Korma

Ingredients for White Korma:
Chicken 1 kg
Oil 2 tbsp
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Onion chopped 3 medium
Green chili 6
Curry leaves 10-12 leaves
Yogurt 1/2 cup
Salt to taste
Coconut 1 cup
Coriander leaves 1/2 medium
Coriander powder 3 tsp

Method:
Grind coconut to a smooth paste heat oil in a deep pan.
Add cumin seeds, mustard seeds and chopped onions, saute till onions turn light golden.
Add chopped green chilies, curry leaves and chicken and saute for three to four minutes.
Add yogurt, half a cup of water, salt and bring it to a boil.
Cover and simmer for five minutes. 
Add coconut to the chicken.
Mix well and add chopped coriander leaves, coriander powder and cook till done. Serve hot.

White Korma by Zarnak Sidhwa

Shahi Chicken Korma

Ingredients
Oil 2 tbsp
Chicken 1 kg
Green cardamoms 2
Cloves 4
Black pepper 8
Yogurt ½ cup
Ginger garlic paste 1 tbsp
Salt 1 tsp
Red chili powder 1 tbsp
Coriander powder 1 tsp
Brown onion ½ cup
Cardamom powder 1 tsp
Kewra water 1 tsp
Ginger slices to garnish

Method
Heat oil, add cardamoms, black pepper, ginger garlic, curd, salt, red chili powder, coriander powder, sauté and add the chicken. 
Let chicken cook till done and then add crushed brown onions, little water and let cook and lastly sprinkle cardamom powder, kewra water and top with ginger slices and serve.

Shahi Chicken Korma by Zarnak Sidhwa

Vegetable Navratan Qorma

Ingredients for Vegetable Navratan Qorma:
Oil 4 tbsp
Cashews, broken into bits ½ cup
Cottage cheese 1 cup
Onion ground 2
Garlic paste 2 tsp
Ginger paste 1 tsp
Tomatoes ground 3
Coriander powder 1 tsp
Cumin powder ½ tsp
Turmeric powder ½ tsp
Red chili powder ½ tsp
All spice powder 1 tsp
Potato cubes (boiled) 1 cup
French beans (boiled) 12 – 15
Carrots chopped & boiled 2
Green peas, parboiled ½ cup
Cauliflower florets, parboiled 1 cup
Capsicum (cubed) 1
Pineapple cubes 1 cup
Cream 3 tbsp
Salt to taste

Preparation:
Heat a deep pan on medium flame and add 1 tsp of cooking oil to it. 
Now add the cashews and fry till slightly darker. 
Remove with a slotted spoon and keep aside on paper towels, for later use. 
Do the same for the paneer cubes and keep aside for later. 
In the same pan, add the remaining cooking oil and heat. 
Now add the onion paste and fry till slightly browned. 
Add the garlic and ginger pastes and fry for 1 minute. 
Now add the tomato paste and fry for another 1 minute. 
Add all the spice powders and fry the masala till the oil begins to separate from it. 
Stir often to keep the masala from sticking to the pan and burning. 
Now add 1 cup of warm water to this masala and mix well.
Cook for 1 minute. 
Add all the vegetables, pineapple, paneer and previously fried cashews. 
Mix gently but well making sure not to mash or break the pieces of the vegetable. 
Cook till veggies are done but not limp (they must be al dente!) 
Add the cream, season with salt to taste, stir and turn off heat. 
Serve with hot Naans.

Vegetable Navratan Korma by Zarnak Sidhwa