Vegetable Korma

This traditional Indian cream-based curry is filled with warm, sweet and rich flavours that is utterly delicious and of course healthy! Potatoes, peas, beans, carrots and cauliflower are braised in yogurt sauce and seasoned with aromatic spices. It pairs wonderfully with a variety of dishes, including naan, dosa, paratha, puri, basmati rice or jeera rice. Try this recipe with a variety of mixed vegetables – it’s quick to make and the ideal comfort food for chilly days!

INGREDIENTS :-

• 1 cup peas
• 1 cup carrot, diced
• 1 cub beans, chopped
• 1 cup cauliflower florets (or broccoli)
• 1 potato, chopped
• 6-8 green chillies, finely chopped
• 1 tomato, finely chopped
• 2 onions, finely chopped
• 1 tbsp cumin
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cup coriander leaves, finely chopped
• 1 cup cashews
• 1 cup coconut milk
• 2 cardamoms
• 2 bay leaves
• 3 cinnamon bark (1 inch each)
• 5 cloves
• 3 tbsp vegetable oil

INSTRUCTIONS :-

1. Soak cashews in a bowl of hot water for 15 minutes.
2. To a cooker, add the potato, cauliflower, carrot, beans and peas. Add 2 cups of water and a pinch of salt. Cook for 1 whistle. Set aside.
3. Heat oil in a kadai over medium heat. Add cumin, bay leaves, cardamom, cinnamon, and cloves.
4. Add the chopped onions and sauté until lightly brown.
   Add ginger-garlic paste and chopped tomato. Sauté for 4-5 minutes.
5. Stir in coriander powder, turmeric powder and salt.
   Sauté for 1-2 minutes.
6. Add the boiled vegetables along with the stew.
7. To a blender, add the cashews and coconut milk. Blend to form a smooth purée.
8. Pour the cashew-coconut purée into the kadi and bring the mixture to a boil.
9. Remove from heat and garnish with coriander leaves. Serve hot with puri.