Friday, 27 February 2009

Vegetable Korma

Vegetable Korma also read as vegetable Kuruma is a simple and aromatic vegetable curry to go with your rotis, breads etc and is ideal curry for a vegetarian dinner. I know the ingredient list is quite long. Myself, I wouldn’t feel like making a recipe that has lot of ingredients. But believe me, the recipe is easy and the ingredients are all the regular and everyday used spices that will already be there in your pantry. Instead of using all the vegetables that I mentioned here, you can just use the vegetables that are available in your refrigerator. I have even made this korma with just potato and carrot and it was wonderful.

1 cup Green peas (I used frozen ones)
1.5 cup Cauliflower (cut into small florets)
8-10 pieces French beans (cut into 1 cm long)
1 cup Carrot (cut into small cubes)
1 cup Potato (cut into small cubes)
2 cups Water
2-3 tbsp coconut Oil
½ tsp fennel seeds (പെരുംജീരകം)
2 Cardamoms
4 cloves
Small piece of cinnamon stick
1-2 bay leaves
2 Green chillies (slit into long pieces)
1"Ginger (grated)
2 pods Garlic (grated)
1 cup Onion chopped
½ tsp Turmeric powder
1 tsp Chilly powder
1½ tsp Coriander powder Salt - As reqd
1 cup Thick coconut milk (From freshly grated coconut)
¼ tsp Garam masala
¼ cups Coriander leaves (Chopped) + extra for garnishing.
Preparation:1. Cook green peas, carrot and potato along with salt and water till it is half cooked. Add cauliflower and beans and cook for few more minutes until all vegetables are almost cooked.
2. Heat oil in a pan and add fennel seeds. When they start to splutter, add bay leaves, cinnamon, cardamom and cloves. After few seconds, add garlic, ginger & green chillies and sauté for a while until the raw smell goes off.
3. When it is done, add onions and fry till golden.
4. Add all the powders and sauté for a couple of minutes. Add a dash of water if it starts to stick to the pan.
5. Add all the cooked vegetables and chopped coriander to this and boil for a minute or two.
6. Pour coconut milk and when it starts bubbling, switch off the flame.
7. Sprinkle garam masala powder and garnish with coriander leaves.Best served with Chapattis, poori, bread, khubz (Arabic bread).
The recipe is adapted from here.
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