Zaffrani Pulao, Paneer Korma and Cucumber Raita

Ingredients

• 250 g Paneer (cut into 1-inch cubes)
• 2 medium Onion (roughly chopped)
• 0.25 cup Cashews (whole, unsalted)
• 0.5 cup Curd (whisked until smooth)
• 2 tbsp Ghee
• 1 tbsp Ginger Garlic Paste
• 2 whole Green Chili (slit lengthwise)
• 1 whole Bay Leaf
• 4 pods Green Cardamom
• 4 whole Cloves
• 1 inch stick Cinnamon
• 1.5 tsp Coriander Powder
• 0.5 tsp White Pepper Powder (use black pepper if unavailable)
• 0.5 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (balances the tanginess)
• 2 tbsp Fresh Cream (optional, for richness)
• 1 tsp Kewra Water (optional, for fragrance)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 1.5 cup Water (adjust for desired consistency)

Instructions

1. 1

   Prepare the Korma Paste

   • Soak cashews in 1/2 cup of hot water for at least 15-20 minutes to soften them.
   • In a saucepan, combine the chopped onions, green chilies, and 1 cup of water. Bring to a boil and cook for 8-10 minutes until the onions are soft and translucent.
   • Drain the water from the onions and let them cool down for a few minutes.
   • Transfer the boiled onions and the soaked cashews (along with their soaking water) to a blender. Blend until you get a very smooth, fine paste. Set aside.
2. 2

   Temper Whole Spices

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Once the ghee is hot, add the whole spices: bay leaf, green cardamom pods, cloves, and cinnamon stick.
   • Sauté for about 30-40 seconds until they become fragrant and release their aroma.
3. 3

   Sauté Aromatics and Paste

   • Add the ginger-garlic paste and sauté for 1 minute until its raw smell disappears.
   • Add the prepared onion-cashew paste to the pan. Cook on medium-low heat for 7-8 minutes, stirring frequently to prevent it from sticking.

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.