This recipe, shared by Ms. Ruchi Khanna was the runner up in a recent Grandma's Recipe comp at Mumtaz Mahal (details here). It is a creamy, rich, korma style sauce with some clever little stuffed paneer parcels.
Ingredients:
- For the Stuffing
- 400 grams Paneer
- 1 tbsp chopped green chili
- 1 tbsp coriander chatni
- 1⁄2 tsp coconut powder
- 2 tsp cheese cream
- 1 tsp of ginger paste
- 1⁄2 tsp of mustard seeds
- 1⁄4 tbsp of red chili powder
- Salt and pepper to taste
Every once in a while, there is a dish from a restaurant that sticks with me. One evening, about 8 years ago in Melbourne, I dined with my husband at Circa at 'The Prince' in St Kilda. It was fairly soon after it had opened, and it was still well and truly in its hey-day, a food style-leader in Melbourne, and in fact Australia. That night, among other things, I had a prawn dish, with the most perfectly crisp and delicious casing - knaffe pastry.
Just recently I purchased Suzanne Husseini's new cookbook, and what did I find in there? Prawns with knaffe pastry. Hers are with orange and lemon rind and stuffed with almonds, and they are amazing. Of course, I can't put her recipe here, so I brainstormed a little - I really enjoyed the sweetness of the almonds with the sweetness of the prawn flesh, and that got me thinking about korma.
Korma is a curry sauce that is made with a cream and nut base - either almonds or cashews. But as far as I'm concerned, the almonds just don't cut it for this sauce - cashews are far creamier. Most of the work is done in the blender, so it's super easy to cook.
Ingredients:
