Recipe: Vegetable korma recipe

Ingredients

For making the spice paste:

5 to 6 tbsp fresh grated coconut or unsweetened desiccated coconut

5 to 6 whole cashews or ¾ to 1 tbsp chopped cashews

½ tbsp roasted chana dal

½ tbsp coriander seeds

3 to 4 medium sized garlic

¾ inch ginger, chopped

3 dry red kashmiri chilies or byadgi chilies

¾ to 1 tsp fennel seeds

1 inch cinnamon stick

2 cloves

1 green cardamom

1 tsp poppy seeds

½ cup water for grinding

Other ingredients:

1 medium to large carrot, 80 to 90 gms

½ to ? cup chopped french beans, 50 to 60 gms

½ cup peas, fresh or frozen

1 medium to large potato, 80 to 100 gms

4 to 5 white button mushrooms

1 medium sized onion

1 medium sized tomato

¼ tsp turmeric powder

2 tbsp fresh full fat curd

1.5 cups water

2 to 3 tbsp oil

Method

Take all the ingredients mentioned under the list “spice paste” in a grinder.

Add ½ cup water and grind to a smooth paste. keep the ground paste aside.

Rinse, peel and dice all the veggies.

Heat oil in a pressure cooker or pan. add onions and curry
leaves and saute till the onions become translucent.

AQdd chopped tomatoes, turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.

Add the ground spice paste. stir and saute till oil starts to leave the sides of the paste.

Stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.

Now add the diced vegetables and yogurt.

Saute on a low flame for 3 to 4 mins and then add 1.5 cups water.

Season with salt. stir very well.

If using pressure cooker, cover with its lid and pressure cook for 2 to 3 whistles on medium to high flame.