Wednesday, July 1, 2009

Vegetable Korma/ Kurma

  • 1 cup Cauliflower
  • 1/2 cup Carrot (chopped)
  • 1/2 cup peas (used frozen)
  • 1 to 2 Potatoes (boiled) (optional)
  • 1/2 cup Beans (frozen)
  • 1/2 cup coconut (shredded)
  • 2 Tbsp Poppy seeds (khus-khus)
  • 1 Onion (chopped)
  • 2-3 Green chilies (chopped)
  • 1 tsp Ginger and Garlic paste
  • 1/2 tsp Red chili powder
  • 1/4 tsp Termeric powder
  • 1/2 tsp Garam masala powder
  • 1/2 tsp Cumin seeds
  • 1/2 stick Cinnamon stick
  • 2 cloves
  • 2 cardamom
  • 1 Bay leaf
  • 1 & 1/2 Tbsp Oil
  • Salt to taste
  • Rains to garnish.

Make the paste of coconut and poppy seeds with little water and keep it a side.
Heat the pan with oil, add cumin seeds, cinnamon stick, cardamom, cloves, bay leaf, cloves and fry for 1-2 minutes or till you get nice aroma of spices. Add onion and fry till they turn into light brown color. Add green chilies , ginger garlic paste and fry for 1 minute or so. Add red chili powder, turmeric powder, coconut paste and fro for 2 minutes. Add all the vegetables, water, slat, garam masala powder and cook till all vegetables get tender.

Garnish with Raisins & Serve hot with Puri.

Note: I have used frozen vegetables. If your not using frozen vegetables then pressure cook all the vegetables.
Cook vegetable korma on low heat.

No comments:

Related Posts with Thumbnails

Panch Pakwan   © 2008. Template Recipes by Emporium Digital