Vegetable Korma

Vegetable Kurma hotel style

Vegetable Korma -2    tastes like a restaurant one!
Recipe source: vegrecipesofindia

3-4 cups of veggies (mix of cauliflower, carrot, potato, green peas, beans )
1 small onion chopped
1 small tomato chopped
2 sprig curry leaves
¼ tsp turmeric powder
½ tsp chili powder
2 tbsp yogurt
1 – ½ cups water
3-4 tbsp chopped coriander leaves.
2 tbsp oil
Sal to taste

To grind:
4 tbsp dry or fresh coconut
10 cashewnuts
1 tsp coriander seeds
1 tsp fennel seeds
¼ tsp cumin seeds
2 cloves
2 green cardamoms
5 black peppercorns
2 green chilis chopped
4 medium garlic cloves
¾ inch pc ginger
Upto half cup water to grind

Grind all ‘to grind’ ingredients to a smooth paste and keep aside.
Heat oil in a pan and add chopped onions.
When onions become light brown, add tomatoes, curry leaves, turmeric powder and chili powder and saute for few minutes.
Add ground paste and saute for 5 minutes on low to medium flame.
Add yogurt and stir.
Now add veggies and mix well.
Add water and salt and cook till veggies are done. (can use pressure cooker or pan, or even precook veggies in microwave and add to gravy)
Add water if the gravy is too thick. Check salt.
Add coriander leaves, mix and take off fire.
Serve with pooris or chapathis.


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