Vegetable Korma

Vegetables Korma

A delicious korma, made of mixed vegetables, Indian spices and creamy coconut gravy. Best with Rotis / Pulao / Rice / Pooris/ Kerala parotta …

Serves: 3

Ingredients

1, For chilli paste:

4 green chillies (big size 2 or medium size 4)

½ - inch piece ginger, chopped

6 cloves garlic, chopped

Transfer above ingredients in a small mixer bowl and make a rough paste without adding water (or use a mortar and pestle to make rough paste). Keep aside.

2, For coconut paste:

4 tablespoon grated coconut (or 60 g)

1 ½ teaspoon khus khus (poppy seeds)

6 cashew nuts (or 12 cashew nut splits

50 ml (1/4 cup) water

Soak cashew nuts and poppy seeds in 50 ml water for 1 hour and make a smooth paste (with soaking water) in a mixer with grated coconut. Keep aside.

3, Final stage:

Ingredients

1 tablespoon oil

3 cloves

3 cardamoms

3 cinnamon sticks (1 – inch size)

1 small bay leaf

1 onion, chopped

Green chilli – ginger – garlic paste

1 ½ teaspoon coriander powder

¼ teaspoon (or 2 pinches) turmeric powder

3 small size carrot, cubed (1/4 – inch cubes)

8 French beans, cubed (1/4 – inch cubes)

1 potato, cubed (1/4 – inch cubes) (or any vegetables of your choice like cauliflower, green peas…)

¾ teaspoon salt (or to taste)

1 cup (200 ml) water

Coconut paste

Extra 50 ml water

2 teaspoon chopped coriander leaves

Method

Dilute coriander powder and turmeric powder in 2 teaspoons of water and keep aside.

Heat oil in a pan / kadai. Add cloves, cardamom, cinnamon stick and bay leaf. Fry on a low heat for 2 – 3 minutes until fragrant.

Add chopped onion and fry until light golden color on a medium to low heat.

Add green chilli – ginger – garlic paste. Stir on a low heat for 3 minutes until the raw smell goes.

Add diluted coriander – turmeric powder mix. Stir well for 2 – 3 minutes until well combined.

Add cubed vegetables, 1 cup water and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 -1 5 minutes until done / vegetables cooked.

At this stage, add coconut paste, adjust the consistency of the gravy with extra 50 ml / ¼ cup water if required (but not more than 50 ml.It won’t taste good if the gravy is too thin) and adjust salt to taste if required. Mix well nicely and cook on a low heat for 5 minutes. Sprinkle chopped coriander leaves and serve with rotis / pulao / ghee rice / poori …