Vegetable Korma (4 Servings)

Vegetable Korma


Cumin seeds 1 tsp

Medium-sized onions 2

Ginger-garlic paste  1 tbsp

Tomatoes  (medium) 2

French beans cut into 1″ pieces   1 cup

Shelled peas   1 cup

Potatoes cut into 1″ pieces   1 cup

Carrot cut into 1″ pieces   ½ cup

Cauliflower as small florets  1 cup

Yogurt   1 cup (optional)

Oil 2 tbsp

Salt  1 ½ tsp

To grind to a paste

Green chillies 3

Dry red chillies 2

Cinnamon 2″ piece

Cloves 4 or 5

Roasted split gram (pottukadalai)  2 tbsp

Coconut grate   2 tbsp

Fennel seeds  1 tsp

Khus khus (poppy seeds) 1 tsp  (soaked in warm water for 10 minutes)

Cashew 10 to 12  (optional)


Grind the onions to a smooth paste. Similarly puree the tomatoes and keep aside.

Add just enough water to the masala ingredients to grind to a smooth paste.

In a pan pour about ½ cup water, add 1 tsp salt and add all the washed and cut vegetables. Cover with lid and pressure cook for 5 minutes or so till just done.

Place a wok on fire and add the oil to heat it tempering temperature. Add the cumin seeds and as soon as it starts spluttering add the ground onion paste and ginger-garlic paste. Saute well till the raw smell disappears. Add the tomato puree and saute for about 2 or 3 minutes.

Add the masala paste and the remaining salt to the paste. As it starts boiling, lower the flame and add yogurt. After a minute or two add the boiled vegetables, stir well and cook for five minutes.

Serve hot.


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