Vegetable Korma

Vegetable korma goes well with peas pulav and cumin rice. It also makes a good accompaniment to chapattis or tortillas.

Ingredients: (serves two)

Carrot – 1no, cut into cubes

Potato – 1 no, cut into cubes

French beans – 4no, cut into 1” long pieces

Frozen peas – 1 tablespoon

Tomato – 1 no, cubed

Onion – 1 no, chopped

Oil – 1 tablespoon

Garam masala – 1 teaspoon

Chilli powder – ½ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Ginger garlic paste – ½ teaspoon 

Curds (plain yogurt) – 1 tablespoon

Coconut milk powder – 2 teaspoons

Salt – 1 teaspoon (adjust to taste)
Coriander/cilantro leaves – 1 teaspoon, chopped (optional)

Vegetable Korma

Method: Scrape the skin of carrot and cut into cubes. Peel, and cut the potatoes into cubes. Cut French beans into 1” long pieces. Wash all the vegetables well and drain. Soak frozen peas in water for 5 minutes. Drain and add to the vegetables. Now cook the vegetables with 1 teacup (150ml) of water in the pressure cooker for 5 whistles on medium flame. Switch off the fire. Once the pressure subsides, open the lid. Slightly crush the potato pieces among the vegetables. Keep aside.

Heat oil in a kadai/wok, add chopped onions and fry till they become transparent. Add ginger-garlic paste and fry for 2 minutes. Now add the tomato pieces and sauté for 2 minutes. Add the cooked vegetables along with the remaining water in the cooker. Mix coconut milk powder in ½ teacup of water and add to the vegetables. Mix curds (plain yogurt) with coriander powder, cumin powder, garam masala and chilli powder very well, and add to the kadai. Add salt and mix well. Bring it to boil and simmer for 3 minutes. Switch off the fire. Garnish with cilantro leaves. Your vegetable korma is ready! Microwave tortillas or warm ready-to-eat chapattis on the tava, and serve with korma. 

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