Vegetable korma recipe - Vegetable korma is a delicious side dish for parathas, theplas, other Indian flat breads, ghee rice and jeera rice, prepared in North India. Being a tempting dish, this is an ideal side dish to prepare for small parties or weekend treat. The procedure I have posted here is very easy to make with easily available ingredients in kitchen. This korma is prepared using variety of vegetables. So, it is healthy too.I have used onions, tomatoes, cauliflower, baby corn, carrots, potatoes and beans. Along with these vegetables you can also add other soft vegetables like broccoli, green peas, ivy gourd and zucchini. Do try this delectable vegetable korma as side dish for your favorite Indian rotis or pulaos and I am sure you will enjoy it.
Preparation time - 20 minutes
Cooking time 20 minutes
1 large potato
1 cup chopped beans
1 cup cauliflower florets
10 baby corns
1 ½ tbsp oil
2 tsp chilli powder
Salt to taste
2 large onions, grated
2 medium tomatoes, grated
2½ tbsp dry coconut
1 tbsp poppy seeds / khus khus
10 - 12 cashew nuts
1/6 tsp methi seeds
4 lavang / cloves
1/6" piece cinnamon
1 green cardamom
3 - 4 tsp chilli powder
1/2 tsp turmeric powder / haldi
1/2 tsp garam masala
Soak the poppy seeds for 15 minutes and keep it aside.Fry the lavang, dalchini and methi seeds in little oil and set aside.
Vegetable korma with step by step pictures
Transfer the chopped vegetables to a pan and add enough water. Bring it to boil and cook till all the vegetables become soft. Once done, remove from the heat and keep it aside.
Heat the oil in a pan and add the grated onions. Saute till the onions are translucent.
Add the grated tomatoes to the onions and saute for 2 - 3 minutes. Cook covered on low flametill the tomatoes and onion become soft.
Add the chilli powder, garam masala and turmeric powder to the onion tomato mixture and saute on low flame for a minute. Remove the pan from the heat and allow the mixture to cool.
Once it becomes cool, add the fried lavang, dalchini and methi seeds. Add the cardamom, soaked poppy seeds and cashew nuts. Grind this mixture to a smooth paste using very little water.
Transfer this masala paste to a pan. Add the vegetable stock and make a thick pouring consistency gravy.
Add the boiled vegetables and salt. Keep this pan on medium flame and bring it to boil.
Simmer till you get the desired consistency and remove from the heat. Add the chopped coriander leaves and mix well.
Serve hot with parathas, theplas, naan, roti, bread, chapati, phulka, steamed rice, jeera rice, ghee rice and pulavs.