Vegetable Korma Recipe
Ingredients
| 1/2 cup shelled peas | ||
| 2 small carrots cut into round slices | ||
| 6 french beans cut into 1/2" diagonal pieces | ||
| 6-8 small florets of cauliflower fried till golden and cooked | ||
| 1-2 small slices of tinned pineapple cut into 1" pieces, optional | ||
| Oil | 4 Tablespoon | |
| Onions | 2 , finely chopped | |
| Turmeric powder | 14 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Salt | 2 Teaspoon | |
| 3 tbsp cashews soaked in warm water for 10 minutes and drained | ||
| Curd | 3/4 Cup (16 tbs) (GRIND TOGETHER) | |
| Coconut | 2 Tablespoon, grated (GRIND TOGETHER) | |
| Ginger | 1/2 Inch (GRIND TOGETHER) | |
| Garlic | 10 Gram (GRIND TOGETHER) | |
| Coriander seeds | 2 Teaspoon (GRIND TOGETHER) | |
| Seeds of 2-3 green cardamom | ||
Directions
Soak kaju.
Drain.
Grind them with coconut, ginger, garlic, saboot dhania and chhoti elaichi together to a paste along with curd.
Heat oil.
Add onions.
Cook till onions turn golden brown.
Add haldi.
Stir to mix well.
Add the kaju curd paste.
Cook on low heat for 3-4 minutes.
Add salt and garam masala.
Stir for a few seconds.
Add french beans, peas and carrots.
Stir for 2 minutes.
Add 1 1/2 cup water or enough to get a thick gravy.
Boil.
Simmer covered for 8-10 minutes till the vegetables get done.
Add cauliflower and pineapple.
Boil for 1 minute.
Drain.
Grind them with coconut, ginger, garlic, saboot dhania and chhoti elaichi together to a paste along with curd.
Heat oil.
Add onions.
Cook till onions turn golden brown.
Add haldi.
Stir to mix well.
Add the kaju curd paste.
Cook on low heat for 3-4 minutes.
Add salt and garam masala.
Stir for a few seconds.
Add french beans, peas and carrots.
Stir for 2 minutes.
Add 1 1/2 cup water or enough to get a thick gravy.
Boil.
Simmer covered for 8-10 minutes till the vegetables get done.
Add cauliflower and pineapple.
Boil for 1 minute.
Chef
