Vegetable Korma

Mughlai Vegetable Korma  is a friend's recipe. I really enjoyed it and want to share it with you all. A variation of this preparation is also known as Vegetable Jalfrezi.

Usually Mughlai dishes are rich in cream / ghee. This adaptation has the Mughlai flavor but is not extremely rich in terms of calories.

All you need:

1/2 cup round cut carrot (1/2 inch thick)
1/2 cup diced beans(1/2 inch )
1/2 cup cauliflower small florets
1/4 cup green peas
1/4 cup cubed cottage cheese/ paneer
1/2 cup cubed onion
1 small tomato finely chopped
2 green chillies finely chopped
2 tbsp oil/ ghee for cooking
1/4 tsp cumin seeds
1 tej patta (Bay leaf)
1 dried  whole red chili
1 tsp dried kasoori methi (Fenugreek)leaves
1/2 cup tomato puree
1 tsp red chilli powder
2 tbsp thick yogurt
1/2 cup milk
1/2 tsp Garam masala
6-8 cashews finely powdered
1 tbsp tomato sauce
1/2 tsp sugar
Salt to taste

Prepare a coarsely grounded mix by combining below:
2 cloves
3-4 whole black pepper
1 green cardamom
1 tsp dried dhania(coriander) seeds
Small piece of cinnamon stick

How to prepare:

Half-cooked Veggies
  • Heat a pan, add 1 tbsp oil, add carrots, beans, cauliflower florets. Add 1/2 tsp salt and saute all. Now cover the pan and let the vegetables cook for 5 mins at medium heat. Check if vegetables are soft but crunchy at same time. If not let it cook for another 2-3 mins.
  • Now remove these vegetables in a bowl and in same pan add 1 tbsp oil. Heat the oil, add cumin seeds let it crackle, add dried red chili, bay leaf & methi(fenugreek) leaves. Saute all.
  • Add onions, caramelize it. Add the grounded mix prepared. 
  • Next add tomatoes and tomato puree with red chili powder. Add yogurt and keep stirring. Saute this until it starts leaving oil. 
  • Add milk slowly while stirring continuously let it start boiling add half-cooked vegetables, green peas and salt. 
  • After 1 boil add tomato sauce and sugar, mix all. We are done.
  • If vegetable korma seems to be very thick add 2 tbsp water. Turn off the gas, sprinkle Garam masala and cover the pan with lid.
  • Serve in a bowl, garnish with cashews and few raisins.

Its ready to serve!!

Enjoy with rice or nan.

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