Mixed Vegetable Korma
Author: Thasneen
Recipe type: Curry
Cuisine: Indian
Serves: 5 people
- Carrot, diced- 1
- Potatoes, diced- 1
- Cauliflower florets- 1 cup
- Beans, cut 1-inch slice- 1 cup
- Peas- 1 cup
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Water- ½ cup
- Salt- 1 tsp
- Coconut, grated- 1 cup
- Whole Cinnamon- 2-inch slice
- Fennel powder- 1½ tsp
- Water- ½ cup
- Coconut oil- 3 tbsp
- Garlic, minced- 2 tsp
- Ginger, minced- 2 tsp
- Green chili, chopped- 2
- Onion, chopped small- 1
- Salt- 1 tsp
- Tomato, chopped- 2
- Cilantro, chopped- ¼ cup
- Curry leaves- 8 leaves
- Coconut milk, thick- 1 cup
- Place a large saucepan over medium heat, add the veggies along with chili powder, turmeric powder, salt, and water.
- Cook covered till the veggies have turned soft. Avoid overcooking the veggies.
- In a blender, grind the above-mentioned ingredients "to grind" to a smooth paste.
- Add the ground coconut to the cooked veggies, combine well & cook for a few minutes till the raw smell of coconut goes away.
- In the meantime, place another pan over medium heat, and add oil.
- Add minced garlic, ginger, and green chilies to the oil, saute till everything turns golden in color and aromatic.
- Add onion, season with salt, and saute till onions turn light golden in color.
- Add tomatoes and let cook for a few minutes.
- Now, add cilantro and curry leaves, and saute for a few minutes.
- Add this to the veggie & coconut mixture.
- Gently combine everything well, cook for a few minutes.
- Now, add the coconut milk, combine well, and let the gravy come to a slight boil.
- This is a thick curry, if you prefer more gravy thin it down with water or thin coconut milk.
- Taste and add more salt if needed.
- Serve in a bowl.
- Enjoy with poori, bhatura, chapati or paratha.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/vegetable-korma-moms-recipe-the-best-indian-recipe/
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