While India is well-known for a plethora of things, Food often makes it to the top of this list! From vegetarian to non-vegetarian, to saatwik food, the Indian culinary scene is very diverse. 
One such delicacy that vegetarians enjoy in India is Malai Paneer Korma. Malai Korma is a delicious Mughlai vegetarian dish, koftas made with malai paneer and delicate gravy. It can be made from vegetables as well if you are not that big of a paneer fan. We fell in love with this dish as soon as we set our eyes on it, so we thought what better way to appreciate Malai Korma than sharing the perfects Malai Korma recipes with our audience!

Here we go-

Recipe 1- Vegetable Malai Korma

Ingredients-

• Mixed vegetables– 3 cups (English carrots, green peas, potato, cauliflower and French beans)
• Paneer – 200 grams
• Raisins – 4 tbsp
• Cashews – 1/4 cups, fried and broken into smaller bits
• Onion – 3 medium, very finely chopped
• Tomato – 2 medium, blanched, peeled and chopped
• Green chillies – 5, split lengthwise
• Turmeric – 1/2 tsp
• Garam Masala – 3/4 tsp
• Salt – to taste
• Fresh cream – 3/4 cup
• Milk – 1/4 cup
• Coriander leaves – a handful, finely chopped
• Kasoori methi – 2 tsp, lightly roasted and crushed between palms
• Cinnamon – 2-inch piece
• Ghee – 2 tbsp
• Oil – 1 tbsp
• Reserved vegetable stock – 1/2 cup or as needed

Instructions-

To finely crush together in a mortar and pestle

• Garlic- 15 cloves
• Ginger – 1-inch piece
• Roasted cumin seeds – 1 tsp

How to Make Vegetable Malai Korma

1. Parboil the carrots, potato, cauliflower and French beans together in a pot with sufficient water and a little salt. This will take about 10 minutes. Drain the veggies and reserve the stock.
2. Parboil the green peas separately. Discard its water because it has an unpleasant, raw smell.
3. Pound together the ginger, garlic and roasted cumin in a mortar and pestle. Keep it aside.
4. In a skillet, heat the ghee and oil together and add in the cinnamon stick and onion. Saute the onion till it starts to turn golden.
5. Add in the crushed ginger-garlic-cumin and saute for another minute till the raw smell goes away.
6. Add in the turmeric and mix. Saute for another minute.
7. Add in 3 green chillies at this stage and saute for a minute.
8. Add in the blanched chopped tomatoes and salt. Cook till the tomatoes get mushy. If the mixture gets too dry, sprinkle some vegetable stock.
9. When the ghee begins to separate, add in the garam masala powder and mix.
10. Add in all the veggies, except the peas and saute them for 5 minutes. Sprinkle some vegetable stock while doing.
11. Then add the peas and some vegetable stock and allow the veggies to get cooked completely. Do not overcook the veggies. We need them to remain whole and retain the crunch.
12. The stock will have almost evaporated by now. When the veggies are done, add in the paneer and cashews and raisins stir.
13. Add in the fresh cream and milk.
14. Add in the kasoori methi. Mix well. Allow the gravy to simmer and thicken till everything is nicely hot and mixed up well. Check the salt.
15. Add in the chopped coriander and the remaining green chillies. Switch off the flame after 3-4 minutes. The gravy will thicken and coat the veggies.
16. Vegetable Malai Korma is ready. Enjoy!
     

Recipe 2- Paneer Malai Korma

Ingredients used in Malai Korma
• Paneer (grated) - 150 grams.
• Potatoes (boiled and grated) - 150 grams.
• Cardamom powder - 1/4 teaspoon.
• Green chillies (chopped) - 3 numbers.
• Kasuri methi - 1/2 tea spoon.
• Garam masala powder - 1/2 teaspoon.
• All purpose flour/maida - 1 tablespoon.
• Coriander powder - 1 teaspoon.
• Cumin powder - 1/2 teaspoon.
• Turmeric powder - 1/4 teaspoon.
• Red chili powder - 1/2 teaspoon.
• Curd - 2-3 tablespoon.
• Cream - 3 teaspoons.
• Salt - to taste.
• Oil - as required.
• Almonds - 10 numbers.
• Cashew nuts - 10 numbers.
• Melon seeds - 10 numbers.
• Poppy seeds - 1 tablespoon.
• Cinnamon stick (1 inch) - 3 number.
• Cardamom - 2 number.
• Bayleaf - 1 number.

Instructions- 
 

1. In a bowl add grated paneer, boiled and grated potatoes, cardamom powder, finely chopped green chilli, Kasuri methi and garam masala powder, all-purpose flour, salt, mix all the ingredients together and make this into koftas.
2. Dusting with all-purpose flour and deep fry them till they are golden brown in colour.
   For korma gravy:
3. Boil water in a pan, add almonds, melon seeds, cashew nuts, poppy seeds boil this water for 15 minutes with the lid on.
4. Let it cool down put this into a blender along with fried onions and make it into a paste.
5. Heat oil in a pan, add whole garam masala spices (cardamom, cinnamon stick, bay leaf), cumin seeds, ginger-garlic paste, tomato puree, once this is cooked add paste of nuts, coriander powder, cumin powder, turmeric powder, chilli powder mix it well and add beaten curd.
6. Once it comes to a boil add cream, mix it well and pour this gravy on top of the koftas.
   
   Serve malai kofta with Naan, roti or Jeera rice.