Friday, 29 August 2014

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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