Shahi Vegetable Korma
A very tasty creamy curry goes well with Indian breads & Pulao. A popular Indian dish !!!
Serves: 4
You will need
275 g mixed vegetables (2 carrots, 5 French beans, 1 medium size potato, 30 g fresh green peas ( mutter ), 5 cauliflower florets or any vegetables of your choice), cut into 1/4 into cubes
1 tablespoon oil
3 cloves
3 cardamom
2 cinnamon sticks
1 small bay leaf
1 onion, cut into small bits
2 tablespoon (30 g ) ginger - garlic paste, fresh and homemade
3 green chillies, slit lengthwise
2 tomatoes (2 small size or 1 big), finely chopped
1 cup (200 ml ) water
3/4 teaspoon salt (or to taste)
Extra 1/4 cup (50 ml ) water
1 teaspoon chopped coriander leaves
3 cloves
3 cardamom
2 cinnamon sticks
1 small bay leaf
1 onion, cut into small bits
2 tablespoon (30 g ) ginger - garlic paste, fresh and homemade
3 green chillies, slit lengthwise
2 tomatoes (2 small size or 1 big), finely chopped
1 cup (200 ml ) water
3/4 teaspoon salt (or to taste)
Extra 1/4 cup (50 ml ) water
1 teaspoon chopped coriander leaves
For coconut paste:
65 g grated coconut
10 cashew nuts, chopped ( soak cashew nuts in 25 ml water for one hour. Cashew nut paste will make a creamy gravy )
2 tablespoons water
10 cashew nuts, chopped ( soak cashew nuts in 25 ml water for one hour. Cashew nut paste will make a creamy gravy )
2 tablespoons water
Make a smooth paste of above ingredients with 2 tablespoon water and keep aside.
Method
Heat oil in a kadai or deep frying pan. Add bay leaf, cloves, cardamom and cinnamon. Fry on a medium heat till fragrant.
Add onion pieces and fry till golden color.
Add ginger - garlic paste and saute for 2 - 3 minutes or until the raw smell goes.
Add chopped tomatoes and saute for 2 - 3 minutes.
Add chopped vegetables, 3 green chillies, salt to taste and 1 cup ( 200 ml ) water. Cover with a tight lid and cook on a low to medium heat for 12 - 15 minutes or until done / vegetables softens.
Add onion pieces and fry till golden color.
Add ginger - garlic paste and saute for 2 - 3 minutes or until the raw smell goes.
Add chopped tomatoes and saute for 2 - 3 minutes.
Add chopped vegetables, 3 green chillies, salt to taste and 1 cup ( 200 ml ) water. Cover with a tight lid and cook on a low to medium heat for 12 - 15 minutes or until done / vegetables softens.
(You can also add microwaved / separately cooked vegetables. Then reduce the water to 1/2 cup (100 ml), add salt, 3 green chillies and cook for 5 minutes on a medium heat).
Add coconut - cashew nut paste and extra 50 ml ( 1/4 cup ) water and adjust salt to taste if you required. Mix well.
Cover with a lid and cook on a low heat for 5 minutes. Avoid boiling on high heat. Remove cinnamon, cloves, bay leaf, cardamom and green chilli when serving. Sprinkle chopped coriander leaves.
Serve with Rotis, Parathas / Parotta, Idiyappam, Brown bread, Pulao, Appam ....
Cover with a lid and cook on a low heat for 5 minutes. Avoid boiling on high heat. Remove cinnamon, cloves, bay leaf, cardamom and green chilli when serving. Sprinkle chopped coriander leaves.
Serve with Rotis, Parathas / Parotta, Idiyappam, Brown bread, Pulao, Appam ....
1 comment:
Healthy and delicious korma...
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