Vegetable Korma

Korma Vegetarian or non-vegetarian is originated in Central Asia. This is is basically from Mughlai Cuisine & classically it is defined as a dish where meat or vegetables are braised water, stock and yogurt or cream. The taste & flavor for dish dish be by various spices which are roasted and freshly grounded and curd which is cooked at high temperature that it curdles and slowly the tastes and flavors are incorporated in the vegetables or meat.

The below recipe which is very simple version and very easy to make. I am making it very light with no cream or yogurt instead using water to braise the vegetables. You can add yogurt or few dry fruits.

Ingredients :

Boiled potatoes (aloo)                                  2nos (cut in medium size cubes)
Cabbage (patta kobi)                                   1 cup ( dises)
Green peas (mutter)                                     1/2 cup
Beans                                                          1 cup (cut in medium size long or in dimond shape)
Onions                                                        1 no
Green chillis                                                 2 nos
Ginger paste                                                1 tsp
Lime juice                                                    1 tsp

Fresh coconut                                              1/2 cup

For Masala :

Fennel seeds (sauf)                                      1 tsp
Cardamon (elaichi)                                      2 nos
Cloves (lavang)                                           2 nos
Salt                                                             to taste
Oil                                                              3 tsp

Method :

1. Heat oil in a pan & saute the vegetables except potatoes. Add little water & saute till well done.
2. Grind together ginger, green chillies, corriender leaves, 1/2 the onion & fresh coconut.
3. Roast fennel seeds, cardamon & cloves & powder them.
4.Heat oil in other pan add slices of the 1/2 onion left. Add freshly made powder of garam masala & the grinded masala of ( ginger, green chillies, corriender leaves, 1/2 the onion & fresh coconut.) & saute.
5. Now add boiled potatoes & other sauted vegetables & little hot water & let it cook for 5 minutes.
6. Add salt & lime juice. Mix well.
7. Garnish with fresh corriender leaves & some grated paneer.
8. serve hot with Roti, Nan etc.
9. Enjoy!

  • If you want too add yogurt to this dish add it when the vegetables are added to the spices & masala.

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