Vegetable Korma recipe

Ingredients

  • Onion : – 2 medium size
  • Fennel seeds : – 2 tea spoon
  • Cumin seeds : – 1 tea spoon
  • Poppy seeds : – 2 tea spoon
  • Ginger : – 1 inch
  • Garlic : – 12 pieces
  • Red chilies : – 6 (whole)
  • Coriander leaves : – 5-6 (chopped)
  • Coriander seeds : – 2 tea spoon
  • Coconut : – 20 gms (scraped)
  • Carrots : – 1
  • Capsicum : – 1
  • Green peas : – ½ cup
  • Garam masala : – 1 tea spoonGroundnut oil : – 5 tea spoon
  • Saltto taste : – 1 pinch
  • Cauliflower : – 50 gms
  • Potato : – 1
  • Curry leaves : – 8-10
  • French beans : – 8-10
  • Tomatoes : – 2

Cooking Instructions

In a pan first of all clean and wash all the vegetables properly. Then cut them into equal pieces. Then take the onion cut it and chop it too. Also clean the tomatoes and then make the puree of it.

Take a pan, mix the oil and then add all the materials (paste) into it and keep it on the heat till the paste become brown. Then make a paste with the help of the mixer with including some water.

In a normal pan keep boiling potatoes, carrots and the cauliflower. Also at the same time clean the coriander and chop the leaves.

In the big pan take the oil and keep the onion to fry into it till the turns into golden color. Add the masala paste into it and curry leaves
after cleaning it by water. Keep it on the gas for some time

Mix all the cleaned and cut vegetables into it. Also add the tomato puree and keep the same mixture for boiling.

Mix the 100 ml water and keep the pan at low gas till the time all the vegetables are properly done and it picks the little bit of gravy.

Spread garam masala from the top and now you can serve it hot with chapati
  

05 Mar 2011     1088 views     NON-Vegetarian       Vegetables > Saag

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