This vegetable korma can be had as side dish to vegetable biryani, with dosa, vada, and even with plain rice...it is easy to make and has all the goodness of vegetables in it liked by kids and adults too..
Ingredients
1. Potatoes 3 to 4 of medium size
2. Carrot 2 to 3 in number
3. Peas a half a cup
4. Ginger garlic paste 1.5 tsp
5. Onions 2 to 3
6. Tomato 2
7. Green chillies 2
8. Turmeric a pinch
9. Red chilli powder 1.5 to 2 tsp
10. Salt to taste
11. Whole garam masala spices- clove, cinammon, cardamom--- all a few
12. Curry leaves
13. Coriander leaves
14. Curd 3/4 cup
15. Milk 1/2 cup
16. Oil/ghee
17. Cashew nuts
18. Water 1.5 cup
19. Besan 2 tsp
Masala paste
1. Coconut 1/2 cup
2. Coriander a few seeds
3. Garam masala powder
Grind the three ingredients using some water and your masala is ready to be used..it can be used in egg curry, chicken curry also and it looks like above
Method
This curry can be made in cooker or in a pan as you wish...i do it in cooker to save time ..so do it as you wish..it as follows
1. Take oil/ghee or both in a cooker/pan and heat it..add cloves, cinnamon, and cardamom and fry..now add curry leaves...few cashew nuts an d fry.
2. Now add onions, green chillies, tomato, and mix well...add ginger garlic paste and fry well..add cut vegetables..potato, carrot, peas, and even cauliflower if you like..and add salt, turmeric..and mix well..add 1.5 cups of water...add chilli powder(if you want spicy add accordingly) and mix well. Now close the lid of cooker if cooking in cooker or cover the lid if ordinary pan for 10 minutes or until vegetables cooked softly.
3. After 4 whistles or in a pan check the vegetables if cooked. Now to the masala paste...add curd and 2 tsps of besan and mix well..add this to the vegetables and mix well...cook for 5 minutes and at the end add milk and cook for another 5 minutes and check the salt and spiciness and adjust accordingly.
4. Garnish with coriander leaves and the vegetable korma is ready to be served...
This goes to veggie/fruit a month potato event,
1. Potatoes 3 to 4 of medium size
2. Carrot 2 to 3 in number
3. Peas a half a cup
4. Ginger garlic paste 1.5 tsp
5. Onions 2 to 3
6. Tomato 2
7. Green chillies 2
8. Turmeric a pinch
9. Red chilli powder 1.5 to 2 tsp
10. Salt to taste
11. Whole garam masala spices- clove, cinammon, cardamom--- all a few
12. Curry leaves
13. Coriander leaves
14. Curd 3/4 cup
15. Milk 1/2 cup
16. Oil/ghee
17. Cashew nuts
18. Water 1.5 cup
19. Besan 2 tsp
Masala paste
1. Coconut 1/2 cup
2. Coriander a few seeds
3. Garam masala powder
Method
This curry can be made in cooker or in a pan as you wish...i do it in cooker to save time ..so do it as you wish..it as follows
1. Take oil/ghee or both in a cooker/pan and heat it..add cloves, cinnamon, and cardamom and fry..now add curry leaves...few cashew nuts an d fry.
2. Now add onions, green chillies, tomato, and mix well...add ginger garlic paste and fry well..add cut vegetables..potato, carrot, peas, and even cauliflower if you like..and add salt, turmeric..and mix well..add 1.5 cups of water...add chilli powder(if you want spicy add accordingly) and mix well. Now close the lid of cooker if cooking in cooker or cover the lid if ordinary pan for 10 minutes or until vegetables cooked softly.
3. After 4 whistles or in a pan check the vegetables if cooked. Now to the masala paste...add curd and 2 tsps of besan and mix well..add this to the vegetables and mix well...cook for 5 minutes and at the end add milk and cook for another 5 minutes and check the salt and spiciness and adjust accordingly.
4. Garnish with coriander leaves and the vegetable korma is ready to be served...
This goes to veggie/fruit a month potato event,
yummy spices looks delicious
ReplyDelete