Vegetable Korma

Ingredients :



For Paste:

• 5 tbsp. fresh coconut 
• 12 to 15 cashews nuts 
• 2 tsp. poppy seeds 
• ½ tbsp. roasted chana dal
• ½ tsp. coriander seeds 
• 1 tsp. saunf
• ½ tsp. cumin seeds 
• 3 cloves 
• 2 green cardamom 
• 4 to 5 black peppercorns 
• 2 green chilies (chopped) 
• 3 to 4 garlic(chopped) 
• ¾ inch ginger (chopped) 

For Korma :

• 1 to 1.25 cups medium cauliflower 
• 1 medium potato - diced 
• 1/3 cup green peas (frozen) 
• ¼ cup french beans (chopped) 
• ½ cup carrots (chopped) 
• 
  
• 2 tbsp. oil 
• 1/3 cup finely chopped onion 
• 1/3 cup chopped tomatoes 
• 7 to 8 curry leaves 
• ¼ tsp. turmeric powder 
• ½ tsp. red chili powder 
• 2 tbsp. fresh curd 
• salt to taste 
• 3 tbsp. chopped coriander leaves 

Method :

* Soak 12 to 15 cashews in hot water for 20 to 30 minutes. Later drain and keep aside.

* rinse and soak 1 to 1.25 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside.

* rinse, peel and chop the rest of the veggies.

* add the the ingredients mentioned under 'for ground paste' in a in a wet grinder jar.

* pour 1/2 cup water and grind to a smooth fine paste. keep aside,


heat 2 tbsp oil. add the chopped onions.stir and saute till the onions turn a light brown.

add 7 to 8 curry leaves and stir. add the chopped tomatoes, turmeric powder and red chili powder.

stir and saute for 2 to 3 minutes.

add the ground paste. stir and mix well.

saute stirring often for 4 to 5 minutes on a low to medium flame.

then add fresh curd/yogurt.

mix the curd very well with the rest of the masala.

add the chopped mix veggies. stir and saute for 1 to 2 minutes.

then add 1.25 cups water. for slightly thin gravy you can add 1.5 cups water. if cooking in a pan, then add 1.5 to 2 cups of water. stir well.

season with salt as per taste.

pressure cook vegetable korma for 2 whistles or for 9 to 10 minutes.

when the pressure settles down on its own, open the lid. if you find the gravy to be thin, then you can simmer veg korma for some more minutes.

if the vegetable korma gravy looks thick, then add some water and simmer for a few more minutes. the consistency should be medium - neither thin nor thick.

add 2 to 3 tbsp chopped coriander leaves. stir.


serve veg korma with Roti/rice.