sanaa's recipe note book
sanaa's recipe note book

Vegetable Korma
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Vegetable Korma - sanaa's recipe
  1. 1 Cup = 200ml
To grind
Ingredients
  1. Coconut - ¾ cup
  2. Fennel seeds - ½ tsp
  3. Cashew - 10 - 12 (soaked in water for half an hour)
  4. Water - ½ cup
Method
  1. Grind the ingredients to fine paste and keep it ready
Ingredients
  1. Mixed vegetables (I used frozen) - 1 ½ cup
  2. Cauliflower - ½ cup (put it in the boiled water along with little salt and drain it after 5 minutes)
  3. Mustard - ½ tsp
  4. Cumin seeds - ½ tsp
  5. Bay leaf - 1
  6. Onion - 1, thinly sliced
  7. Green chili - 3
  8. Crushed ginger garlic - 1 ½ tsp
  9. Curry leaves - 7 - 8 leaves
  10. Red chili powder - 1 ½ tsp
  11. Coriander powder - 1 tsp
  12. Garam masala powder - ½ tsp
  13. Cumin powder - ¼ tsp
  14. Tomato - 1 (chopped)
  15. Coriander leaves - 2 tbsp
  16. Salt - to taste
  17. Oil - 3 tbsp
Method
  1. Heat oil in a pan, add mustard seeds and cumin seeds and let it splutter. Add bay leaf to it.
  2. Add chopped onion, green chili, crushed ginger garlic and curry leaves to this and saute till soft
  3. Add the frozen vegetables to this and cook for about 3 - 4 minutes on low flame.
  4. Add red chili powder, coriander powder, garam masala powder, cumin powder, curry leaves and salt and saute till raw smell disappear and oil appears on top.
  5. Add cauliflower and chopped tomato to this and cook for another 3 minutes.
  6. Add the ground coconut mixture combine well. Add ¾ - 1 cup of water and cook on low flame for about 5 minutes. Add coriander leaves to this and remove from flame. Serve hot with chapathi or naan.

Note : you can also use fresh vegetables. Just cook them first adding enough water and drain I water.

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