Plain Mixed Vegetable Korma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - finely chopped green beans
  • 1 cup - finely chopped carrots
  • 2 - potatoes, finely chopped
  • 1/2 cup - shelled green peas
  • 1 - large tomato, chopped
  • Salt to taste
  • 1 tbsp - ghee
  • A few bay leaves
  • 1/2 bunch - coriander leaves (to garnish)
  • For wet paste:
  • 1/2 cup - coconut, grated
  • 6 to 8 - green chillies
  • 1 - small onion, chopped
  • A piece of fresh ginger
  • 1/2 tsp - ground turmeric
  • 1 small bunch - coriander leaves
  • A little water
  • For dry masala:
  • 1 tbsp - aniseed
  • 1 - stick of cinnamon bark
  • 6 - cloves
  • 2 - cardamom pods
  • 1 tbsp - poppy seeds

How to Make Plain Mixed Vegetable Korma

  • For paste:
  • Place the grated coconut, green chillies, chopped onion, ginger, ground turmeric and coriander leaves in a food processor, adding only a little water. Blend ingredients to a fine paste. Set aside.
  • For masala:
  • Dry roast aniseed, cinnamon, cloves, cardamom pods, and poppy seeds in a heavy saucepan till the spices give off a strong aroma.
  • Grind the roasted spices to a fine powder. Set aside.
  • For the korma:
  • Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan.
  • Add sufficient water to just cover the vegetables.
  • Cover pan with a lid, and cook until the vegetables are tender.
  • Now add the green peas, chopped tomato and salt to taste. Simmer for 1-2 mins.
  • Add the paste.
  • Stir thoroughly before sprinkling masala powder.
  • Stir the korma thoroughly once more.
  • Serve hot with naan or parathas.

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