Vegetable Korma, a beloved classic of Indian cuisine, invites you on a culinary journey that explores the exquisite blend of mixed vegetables cooked in a creamy, coconut-based sauce. This vegetarian delight is a testament to the diversity and richness of Indian flavors, offering a harmonious symphony of spices and textures.
This Recipe is free from :
- Wheat
- Peanuts
- tree nuts
- dairy
- casein
- soy
- egg
- sesame
- fish
- shellfish
Ingredients For Vegetable Korma
- Mix vegetables of your choice – 2 cups
- Onion – roughly chopped – 1
- Water – 2 cups
- Coriander seeds – 1 TBSP
- Sauf / Fennel seeds – 1 TBSP
- Jeera – 1 Tsp
- Green Cardamom seeds – 2-3
- Freshly grated coconut – ¼ cup
- Garlic cloves – 3-4
- Ginger – ½ inch
- Tomato – roughly chopped – 1
- Poppy seeds – soaked in water for 30 minutes – 1 TBSP
- Cilantro
- Vegetable oil – 1 TBSP
- Bay leaf – 2
- Turmeric powder – 1 Tsp
- Red chili powder – 1 Tsp
- Salt to taste .
Method –
- In a Pot add the cut veggies of your choice . Add water . Cover and cook for 7-8 minutes , till the vegetables are cooked.
- Heat a pan on medium heat . Add coriander seeds , fennel seeds , jeera . Lightly roast for 2-3 minutes , just till the spices start to change color.
- In a grinder jar , add the roasted spices , cardamom seeds , freshly grated coconut , garlic , ginger , tomato , soaked poppy seeds , cilantro. Grind into a smooth paste.
- Heat a pot on medium heat. Add vegetable oil . Once hot , add bay leaf , hing powder , onions . Saute till the onions are translucent.
- Add grinded masala and saute for 2-3 minutes. Add turmeric powder , red chili powder , salt to taste. Mix well and saute for another 2-3 minutes. Add the cooked veggies . Mix well . Cover and cook for 4-5 minutes. Serve hot with roti or rice.
