Spicy Vegetable Korma (South Indian Style)

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.

Ingredients:

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

To Grind:

Coconut — 1/2 cup

Cashew nuts — one handful (about 10)

Poppy seeds — 1/2 Tsp

Fennel seeds — 1/4 teaspoon

Green chillies — 4

Procedure:

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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