Vegetables Korma

Name: Vegetables Korma
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup coconut (grated); 8 cashew / kaju; 1 inch ginger; 2 garlic cloves; 2 chilli; 2 tbsp poppy seeds / khus khus; 1 tsp coriander seeds; 1/2 tsp fennel seeds/ saunf; handful coriander leaves; 1/4 cup water; 4 tsp oil; 1 bay leaf; 1 inch cinnamon stick; 2 pods cardamom; 3 cloves; 1 onion (finely chopped); 1 tomato (finely chopped); 1/2 carrot (chopped); 10 florets cauliflower / gobhi; 3 tbsp peas / matar; 1 potato (chopped); 5 beans (chopped); 1 tsp salt; 2 cup water; 1 1/2 cup Water

Jyoti Shashank Tiwari @jyotishashank22

Varanasi

#GA4
#Week26
#Korma

Jyoti Shashank Tiwari @jyotishashank22

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Ingredients

40 min

5 servings

For Masala Paste
1 cupcoconut (grated)
8cashew / kaju
1 inchginger
2garlic cloves
2chilli
2 tbsppoppy seeds / khus khus
1 tspcoriander seeds
1/2 tspfennel seeds/ saunf
handfulcoriander leaves
1/4 cupwater
for kurma
4 tspoil
1bay leaf
1 inchcinnamon stick
2 podscardamom
3cloves
1onion (finely chopped)
1tomato (finely chopped)
1/2carrot (chopped)
10florets cauliflower / gobhi
3 tbsppeas / matar
1potato (chopped)
5beans (chopped)
1 tspsalt
2 cupwater
1 1/2 cup Water

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Steps

40 min

1

Firstly, in a large kadai heat 4 tsp oil and saute spices.
2

Add 1 onion and saute well.
3

Further, add 1 tomato and saute until soft and mushy.
4

Now add vegetables and 1 tsp salt.
5

Saute for 2 minutes or until vegetables are stir-fried.
6

Also, add 2 cup water and stir well.
7

Cover and boil for 10 minutes or until vegetables are almost cooked.
8

Add in prepared masala paste to the cooked vegetables and stir fry for 2 minutes.
9

Now add 1½ cup water and stir well.
10

Cover and cook for 10 minutes or until vegetables are cooked completely.
11

Finally, enjoy veg kurma with poori or chapati.