Vegetable Korma Recipe
Creamy and fragrant, a Vegetable Korma – This mixed vegetable curry is packed as it is with veggies like carrots, peas, potatoes, tomatoes and bell peppers, all in a smooth creamy sauce of coconut, ginger, garlic, cumin and turmeric.
Yield: 4 serves
Materials
For 1 bowl Mix Vegetables
- Carrot
- Green Peas
- Potato
- Bell peppers
- 1 Green Chilli splits
- 2 tsp Ginger Garlic paste
- Onion
- ¼ cup Hung curd
- ¼ tsp Mustard seeds
- ¼ tsp Cumin seeds
- Curry Leaves – few
For paste :
- 2 tsp Grated coconut – 2 tbsp – 5 -1tsp
- 5-6 Cashew
- 1 tsp Poppy seeds
- Cardamom – 1 Bay leaf – 1 Cinnamon – 1
- 1 Clove
- Green chillies
Instructions
- Wash,clean and cut into cubes or your choice of shape and size.
- Make paste from above paste ingredients keep aside.
- Beat the hung curd keep aside.
- Boil all vegetables along with salt use very little amount of water to boil the Veggies.
- When done separate the water from vegetable. Veg stock and boiled Veggies keep a side
- Heat kadhai, add oil add mustard seeds, Cumin seeds,when start spluttering
- Add onion fry till transparent add green chilli,ginger garlic paste fry fee minutes
- Add ground paste and curd stir and fry continuosly till the paste thicken and oil separates. Now add vegetable stock give a nice boil to it.
- Add vegetable taste the salt if needed add some more salt to it.
- Cook on high flame add curry leaves cover and switch off the flame.
- Drizzle few coconut oil when serve.
- Serve Vegetable Korma with Naan
