Easy Vegetable Korma Recipe

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Prep Time 10 Minutes

Cooking Time 25 Minutes

Servings 3-4

Rating

Vegetable Korma is a popular Indian curry in which vegetables are cooked in a rich and aromatic gravy. This is an easy korma recipe and also mildly spiced and flavorful. Let’s follow this recipe.

Ingredients

For The Dry Powder Masala

1 tspaniseed
12 mm ( 1/2“)stick cinnamon (dalchini)
1 to 2cloves (laung / lavang)
1cardamom (elaichi)
1 tsppoppy seeds (khus-khus)

To Be Ground Into A Smooth Paste

1/4 cupfreshly grated coconut
3 to 4green chilies, roughly chopped
1onion, roughly chopped
1 tspchopped ginger (adrak)
1/4 tspturmeric powder (haldi)
1/2 cupchopped coriander (dhania)

Other Ingredients

1/2 cupchopped french beans
1/2 cupchopped carrots
1/2 cupchopped potatoes
1/2 cupgreen peas
1/2 cupchopped tomatoes
saltto taste
1 tbspghee
2bay leaves

Directions

For the dry powder masala

Heat a pan, add aniseed, cinnamon, cloves, cardamom, and poppy seeds and dry roast them on a low flame for 5 to 7 minutes or till they release flavor and stir continuously. And keep it aside to cool.
After it cools down and blend this dry roasted spices in a mixer to a fine powder and keep it aside for later use.

For the paste

In a blender add grated coconut, green chilies, onion, ginger, turmeric powder, coriander and blend into a smooth paste and keep it aside.

How to proceed

In a deep pan add all the vegetables and also add ¾ cup of water, mix it well and cover with the lid and cook on a medium flame.
Add the chopped tomatoes and salt and cook on a low flame for 2 to 3 minutes.
Add the blended paste and the dry powder masala and 2 tbsp of water, mix it well and cook on a low for 2 to 3 minutes and stir in between.
For the tempering, heat the ghee in a small pan, add the bay leaves and saute for a second.
Pour the tempering over the korma and mix it gently.
Serve hot with any jeera rice.

Meghna Nath