Vegetable Korma
A simple home-style curry to be served with roti or rice. Vegetables of your choice are pre-boiled or steamed and again cooked with onion and tomato based gravy along with a special blend of spices and coconut.
Servings 4
Ingredients
- 1 small potato cut into small cubes
- 1 small carrot cut into cubes
- 1 cup chopped beans
- ½ cup green peas
- 1 cup cauliflower florets
- 1 medium onion
- 1 medium tomato
- ½ tsp garam masala powder
- 1 tbsp lemon juice
- 2 small bay leaves
- Salt to taste
- 4 tbsp cooking oil
- 1 tbsp ghee
- For masala paste: grind together
- 1 small onion roughly chopped
- 1 small piece of ginger
- 3 cloves of garlic
- 2 green chilies
- ¼ cup grated coconut
- ¼ cup chopped coriander leaves
- ½ tsp turmeric powder
Instructions
- Heat oil in a saucepan, add bay leaf and onion. Saute for 2 minutes and add chopped tomato and fry till it softens.
- Add masala paste and cook till the raw smell disappears and oil separates. Add all the cooked vegetables and cook for 5 minutes.
- Then add 1/2 tsp garam masala powder and 1 tbsp lemon juice. If needed, add the vegetable water little by little.
- Taste and check the salt and adjust the consistency.
- Add ghee, cover and cook on low flame for 3 to 4 minutes.
- Serve hot with roti, dosa or appam.