Vegetable Korma
Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma,kurma, or qovurma, is a dish originating in South Asia[1] consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.
The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.
Ingredients- Oil - 1 tsp
- Cinnamon - 1
- Cloves - 1
- Fennel seeds - 1/4 tsp
- Onion - 1
- Ginger and garlic paste - 1 tsp
- Tomato - 1
- Mixed vegetables - 1 1/2 cup ( beans,carrot,peas and potato)
- Coriander powder - 2 tsp
- Chilli powder - 1 tsp
- Coriander leaves - few
- Curry leaves - few
- Salt - as required
Coconut paste:
- Coconut - 1/2 cup
- Fennel seeds - 1 tsp
- Cumin - 1/2 tsp
- Cardamom - 1
- Cloves - 1
- Gram dal - 2 tsp
- Poppy seed - 1/2 tsp
Method:
- Grind all the ingredients for making coconut paste adding little amount of water(Coconut,fennel seeds, cumin seeds, cardamom, cloves, gram dal and poppy seed).
- Heat oil in a cooker, add spices (cinnamon, cloves and fennel seeds).
- Saute chopped onions till it turns golden brown color.
- Add ginger garlic paste and saute for a minute.
- Add tomatoes (chopped), turmeric, chilli powder, coriander powder, salt and cook it till it becomes mushy.
- Add chopped vegetables and grounded coconut paste.
- Add water.
- Close lid and pressure cook.
- Garnish with coriander leaves or curry leaves(optional) and serve.
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