I was looking for a good vegetable korma recipe myself because everytime I tried making this korma, there would be something missing and it wouldn’t taste the way we get in restaurants. Finally my search was over when I stumbled on Kerala Kitchen and Maneka’s recipe for Spicy Vegetable Korma gives the exact taste of South Indian korma you get in restaurants as a side for malabar parotta, appam, rotis or biriyani. I make this recipe often and I get the exact same result. The dish has an aromatic sauce mixed with a combination of vegetables and the rich sweetness of coconut milk thats absolutely delicious. Try it and you might enjoy it as much as we did.
Vegetables (Carrot, beans, cauliflower, green peas, potato) –2 cups
Onion –1 big (finely chopped)
Tomato –1 big
Green Chillies –5
Ginger –1″ piece
Ginger-garlic paste — 1 Tsp
Bay leaf –1
Oil –2 tablespoon
Mustard seeds –1 teaspoon (I didn’t use mustard seeds)
Chilli powder — 1 1/2 Tsp (I used about 3/4 Tsp)
Coriander powder –1 1/2 Tsp
Garam masala — 1 Tsp
Turmeric powder — 1/2 Tsp
Coconut milk — 1/4 cup
Salt –to taste
Coconut — 1/2 cup
Cashew nuts — one handful (about 10)
Poppy seeds — 1/2 Tsp
Fennel seeds — 1/4 teaspoon
Green chillies — 4
1. In a thick bottom vessel, heat oil and splutter mustard seeds. Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry. Onion should not turn brown color.
2. Add the powdered ingredients (chilli powder, turmeric powder, garam masala, coriander powder) and fry for few mins. Put the vegetables in this along with the coconut milk ,salt and enough water and cook.
3. When it is half way through add the finely grinded paste (refer TO GRIND ) and choped tomato . Let it cook until done. Add a few curry leaves and coriander leaves at the end for a better aroma and taste.
Sautee bay leaf, green chillies, ginger-garlic paste, and onions. Add powdered ingredients and fry.
Add vegetables, coconut milk and salt and cook.
When its half way cooked add ground paste and tomato. Let it cook.
Enjoy with pulao or roti or parotta.
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