Jun 10, 2013

Vegetable Korma (3rd recipe)

Easy Vegetable Korma – A less spicy delicious vegetable korma (curry). Best with rotis / rice / pulao / ghee rice …

Serves: 2 – 3


1 tablespoon oil

1 onion (medium size), thinly sliced

1/2 teaspoon red chilli powder

1 teaspoon coriander powder

¼ teaspoon turmeric powder

3 small size carrots, wash and cut into ¼ - inch cubes

8 French beans (trim both ends and cut into ¼ - inch cubes (or any vegetable of your choice)

100 ml / ½ cup / 4 oz water

½ teaspoon salt (or to taste)

5 tablespoon grated coconut

½ teaspoon fennel powder (saunf powder- it’s easily available at super markets)

4 cashew nuts

1 teaspoon coriander leaves


Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water and keep aside.

Steam or separately boil vegetables or microwave in a microwave safe bowl for 4 minutes 30 seconds with ¼ cup water / 50 ml water.

Make a smooth paste of grated coconut, fennel powder and cashew nuts with 2 tablespoon water. Keep aside. It should be a thick and smooth paste.

Heat oil in a pan / karahi. Add sliced onions and fry till golden color and crisp on a medium to low heat.

Add diluted red chilli powder – turmeric powder – coriander powder mix. Stir well on a low heat for 1 minute until the raw smell goes and water dries up.

Add separately boiled vegetables, 1/2 cup water and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for 10 minutes until the water boils well.

At this stage, add coconut – cashew paste and mix well. Cover again and cook on a low heat for another five minutes. Sprinkle chopped coriander leaves. Serve with rotis / pulao / ghee rice ..

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