Learn to Cook Vegetable Korma in Easy Way

The Best Indian restaurant in Sydney has recently added the Vegetable Korma into its Best Indian food list. So just check out it’s recipe and get obsessed with a new appetite.

Ingredients:

First make the spice paste:

1. ½ cup of water for grinding
2. ½ tbsp. coriander seeds
3. ½ tbsp. roasted Chana dal
4. ¾ inch ginger chopped
5. ¾ to 1 tsp. fennel seeds
6. 1 green cardamom
7. 1 inch cinnamon stick
8. 1 tsp. poppy seeds (Skip if not available)
9. 2 cloves
10. 3 dry red green chilies
11. 4 medium sized garlic chopped
12. 6 tbsp. fresh grated coconut
13. to 6 whole cashews
14. a small tiny piece of stone flower

Other ingredients:

1. 1 medium carrot, 90 gms
2. ⅓ cup chopped French beans, 60 gms
3. ½ cup peas, fresh
4. 1 to large potato, 100 gms
5. 5 white button mushrooms
6. 1 medium sized onion
7. 8 curry leaves
8. 1 medium sized tomato
9. ¼ tsp. turmeric powder
10. 2 tbsp. fresh full fat yogurt
11. 1.5 cups of water
12. 2 tbsp. oil
13. salt as required
14. Few coriander leaves chopped for garnishing

Method:

1. Gather all ingredients mentioned in the list of spice paste in grinder.
2. Add 0.5 cup water and grind it all for smooth paste.
3. Then simply rinse, peel and then dice all the veggies.
4. Heat oil in pressure cooker. Add onions & curry leaves & sauté until onions become translucent.
5. Add the chopped tomatoes and turmeric powder. Stir and then sauté for 5 mins till the tomatoes get soft.
6. Add ground spice paste. Stir then sauté until oil starts leaving sides of the paste. This takes about 5 mins on a little bit low flame. Stir often so the masala or spice paste does not stick to bottom of cooker.
7. Now you will have to add diced vegetables & yogurt.
8. Put Sauté on low flame for 4 mins and then add 1.5 cups of water. Season it with salt. Stir it really well. If you are using pressure cooker, cover with its lid and then pressure cook for about 3 whistles on medium to the high flame. While using a pan, cover it and let the vegetables to cook. Add some hot water if the curry looks thick while being cooked.
9. Garnish with some coriander leaves once the vegetable are cooked well. Then simply serve the vegetable korma with parathas or chapati

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