Coconut Cream Vegetable Korma

Name: Coconut Cream Vegetable Korma
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 th cup green peas; 1/2 cup Frenchbeans chopped; 1/2 cup diced potatoes; 1/2 cup diced carrots; 1/4 th cauliflower florets; 3-4 cinnamon sticks; 3 bay leaves; 3-4 green cardamom; 1/2 tsp black pepper powder; 2 slit green chillies; 1 tsp sliced ginger; 1 tsp cumin seeds; 1.5 tbsp oil; Salt as per taste; 1/4 thcup soaked cashews; 1/4 thcup soaked cashews (for paste); 1/2 cup coconut cream; 1/4 thtsp turmeric powder; 1 tsp Garam masala; 1 cup onions finely chopped

Jayshree Harish Nair @cook_16754322

#GA4
#WEEK26
#Korma
Vegetables simmered and cook in thick coconut cream and rich cashew paste. This curry can go with rice, paratha or even roti.

Jayshree Harish Nair @cook_16754322

#GA4
#WEEK26
#Korma
Vegetables simmered and cook in thick coconut cream and rich cashew paste. This curry can go with rice, paratha or even roti.

Saved

Ingredients

1 hour

4 servings

1/4th cup green peas
1/2 cupFrenchbeans chopped
1/2 cupdiced potatoes
1/2 cupdiced carrots
1/4th cauliflower florets
3-4cinnamon sticks
3bay leaves
3-4green cardamom
1/2 tspblack pepper powder
2slit green chillies
1 tspsliced ginger
1 tspcumin seeds
1.5 tbspoil
Salt as per taste
1/4thcup soaked cashews
1/4thcup soaked cashews (for paste)
1/2 cupcoconut cream
1/4thtsp turmeric powder
1 tspGaram masala
1 cuponions finely chopped

Saved

Steps

1 hour

1

In a pressure cooker heat oil on medium flame, when ready add cumin seeds.
2

Reduce the flame and add green chillies, ginger, bay leaves, cinnamon sticks and cardamom. Saute for about a minute.
3

Now add the finely chopped onions and saute this until it turns pink.
4

Once the onions turn pink, it's time to add all vegetables.
5

Add turmeric powder, salt as per taste and black pepper powder. Now saute this for about 2 minutes and add water only half of the quantity of the vegetables.
6

Pressure cook this for 1 whistle. Once the pressure is released open the cooker, add Garam masala to the cooked vegetables and let this boil further on low flame.
7

Now make the paste with the soaked cashews.
8

Add this cashew paste to the veggies, mix well and continue cooking on low flame, stir occasionally. Then add the soaked cashews.
9

Now its time to add the thick coconut cream. Cook this well for 4-5 minutes on low flame stirring occasionally. Our Korma in coconut cream is ready. Serve with hot steamed rice, chapati or paratha.