Vegetable Korma

Vegetable Korma

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Main Course

Type: South Indian

Key Ingredients:

Mixed vegetables cooked in a flavourful gravy in South Indian style

Ingredients

Cauliflower florets ½ cup
Green peas, boiled ½ cup
French beans, chopped ½ cup
Carrot, diced ½ cup
Potatoes 1 cup
Oil 1 tbsp
Mustard seeds ½ tsp
Curry leaves 8 to 10
Medium onion, finely chopped 1
Turmeric powder ½ tsp
Salt to taste
Ginger strips to garnish
Masala
Oil 1 tsp
Fenugreek seeds (methi dana) ½ tsp
Cinnamon 1 inch
Dried chillies 4
Small onion, diced 1
Green chillies, chopped 2
Ginger, chopped 1 tsp
Garlic, chopped 1 tsp
Cashewnuts, chopped 2 tsps
Fresh coconut, scraped ½ cup

Methods

To make the masala, heat 2 tsps oil in a non-stick pan, add fenugreek seeds, cinnamon and red chillies and saute till fragrant.
Add onion and saute till light brown. Add green chillies, ginger, garlic, cashewnuts and coconut and saute for 2-3 minutes. Set aside to cool.
Transfer the mixture into a mixer jar and grind to a paste.
To make the korma, heat 1 tbsp oil in a non-stick wok, add mustard seeds and let them splutter.
Add curry leaves and onion and saute till lightly browned. Add turmeric powder and saute for ½ minute.
Add cauliflower, green peas, French beans, carrot and potatoes and mix well. Add salt and mix well. Cover and cook till the vegetables are almost done.
Add the ground masala and mix well. Add ¼ cup water and mix well. Simmer for 2-3 minutes.
Transfer into a serving bowl, garnish with ginger strips and serve hot.

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