Recipes
Vegetable Korma Recipe
Prep Time | 20 minutes |
Cook Time | 40 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 large carrot chopped
- cup ½French Beans chopped
- cup ½peas
- 1 Potato peeled and chopped
- 5 white button mushrooms chopped
- 1 onion chopped
- 1 tomato chopped
- tsp ¼Turmeric Powder
- 2 tbsp yogurt
- 1 cups ½Water
- 5 – 6 curry leaves
- 3 tbsp Oil
- salt as required
- chopped coriander leaves for garnish
For making the masala paste
- 6 tbsp Grated coconut
- 6 whole cashews
- tbsp ½roasted chana
- tbsp ½coriander seeds
- 4 medium sized garlic chopped
- inch ¾ginger chopped
- 3 dry red Kashmiri chillies
- tsp ¾fennel seeds
- 1 inch cinnamon stick
- 2 Cloves
- 1 green cardamom
- 1 tsp Poppy seeds
- cup ½Water
Ingredients
For making the masala paste
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Instructions
- Grind all the masala paste ingredients in a grinder.
- Keep the paste aside.
- Heat the oil in a pan and fry the onion and curry leaves until onions are translucent.
- Add the chopped tomatoes and turmeric powder and sauté for five minutes.
- Then, add the ground paste and stir for five minutes on a low flame.
- Add the other vegetables and yogurt and sauté on a low flame for five more minutes.
- Then, pour in the water, stir and allow the vegetables to cook, until they are soft.
- Once cooked, garnish with coriander leaves.