I was always fascinated by the spicy and creamy texture of the kormas that are served in the restaurants with paratas and chapatis. I guessed the ingredients and prepared this korma for dinner and viola! it had the same taste and texture as that of the restaurant's. Since then I have adopted this version and is a huge hit with chapathis. Enjoy!
Carrot - 1/2 cup (diced)
Potato - 1/2 cup (diced)
Beans - 1/2 cup (chopped)
Cauliflower - 1/2 (small florets)
Fresh peas - 1/2 cup
Onion (medium) - 1 (chopped)
Green chilli - 2 (slit lengthwise)
Tomato (medium) - 1 (cut lengthwise)
Fresh coriander leaves - to garnish
Ginger garlic paste - 1 1/2 Tablespoon
Oil - 1 Tablespoon
Cloves - 2
Cinnamon - 1/2 inch stick
Cardamom - 2
Bay leaves - 2
Salt - to taste
Water - 1 1/2 cups
Turmeric powder - 1/2 Teaspoon
Red chilli powder - 1 Teaspoon
Coriander powder - 1 1/2 Tablespoon
Sambar powder - 1 Teaspoon (optional)
Coconut - 1 cup (grated)
Cashew nuts - 15
Fennel seeds - 1 Teaspoon
Poppy seeds - 1/2 Teaspoon
1. Heat oil in a thick bottomed pan and add the cloves, cinnamon, cardamom and bay leaves and sauté for 30 seconds.
2. Add the green chillies followed by onions and sauté until it is cooked.
3. Add the ginger garlic paste and sauté till the raw smell goes off and add the tomatoes and salt and cook for 3 minutes or until the tomatoes are mashed.
4. Now add all the veggies (carrot, potato, beans, peas, cauliflower) along with the masalas and cook with a closed lid on the pan for 10 minutes.
5. Meantime grind all the ingredients mentioned under the to grind header into a fine paste with little water.
6. Add the ground paste to the pan along with 1 1/2 cups of water and give a stir. Reduce the heat to medium and cook for another 15 minutes.
7. Turn off the heat once the korma has become thick and creamy.
Mixed vegetable korma is ready to be served.
* You can add any vegetable of your choice.
* You can skip either coconut or cashew nuts but they both taste good together. But remember to increase the quantity of the ingredient that you are adding because they are responsible for the creamy texture of the korma.