Mix Vegetable Korma

 Mix Vegetable Korma 

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

vegetable korma - lightly spiced korma made with mixed vegetables.

Cuisine: south indian

Serves: 4-5

Ingredients (american measuring cup used, 1 cup = 250 ml)

for making the spice paste/masala paste:

• 5 to 6 tbsp fresh grated coconut or unsweetened desiccated coconut
• 5 to 6 whole cashews or ¾ to 1 tbsp chopped cashews
• ½ tbsp roasted chana dal/daria dal/dalia
• ½ tbsp coriander seeds/sabut dhania
• 3 to 4 medium sized garlic/lahsun, chopped
• ¾ inch ginger/adrak, chopped
• 3 dry red kashmiri chilies or byadgi chilies - broken and deseeded if your prefer. substitute with 1 to 2 green chilies or 1 to 2 dry red chilies of any other variety, depending on the hotness and pungency of the chilies.
• ¾ to 1 tsp fennel seeds
• 1 inch cinnamon stick/dal chini
• 2 cloves/lavang
• 1 green cardamom/hari elaichi
• 1 tsp poppy seeds (if not available then skip)
• a small tiny piece of stone flower/dagad phool/kalpasi/patthar ke phool (skip if not available. stone flower is strongly aromatic and flavored. so use a very tiny piece.)
• ½ cup water for grinding

other ingredients:

• 1 medium to large carrot, 80 to 90 gms
• ½ to ⅓ cup chopped french beans, 50 to 60 gms
• ½ cup peas/matar, fresh or frozen
• 1 medium to large potato, 80 to 100 gms
• 4 to 5 white button mushrooms
• 1 medium sized onion
• 1 medium sized tomato
• ¼ tsp turmeric powder/haldi
• 2 tbsp fresh full fat yogurt/curd/dahi (avoid using low fat or sour yogurt as the yogurt curdles when cooking)
• 1.5 cups water
• 2 to 3 tbsp oil
• salt as required
• few chopped coriander leaves for garnish

1. take all the ingredients for the making the spice paste or masala paste in a grinder.

2. add half cup of water and grind to a smooth paste.

3. rinse, peel and dice the veggies. i added carrots, french beans, potatoes, peas and some white button mushrooms.

4. heat oil and add onions and curry leaves. saute till the onions become translucent. no need to brown the onions.

5. add chopped tomatoes and turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.

6. add the ground spice paste.

7. stir and saute till oil starts to leave the sides of the paste. about 4 to 5 minutes on a low flame. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.

8. add the diced vegetables and yogurt.

9. saute on a low flame for 3 to 4 minutes and then add water. season with salt. stir well. if using pressure cooker, cover with its lid and pressure cook for 2 to 3 whistles on medium to high flame. if using a pan, cover the pan and allow the vegetables to cook.

10. the veg korma is ready now.

11. garnish with some coriander leaves and serve the vegetable korma with chapatis,parathas or pooris.