Preparation Time: 10 mins
Cooking Time: 25 mins
Total Time: 35 mins
Cooking Time: 25 mins
Total Time: 35 mins
Ingredients for Vegetable Korma
For The Dry Powder Masala
1 tsp aniseeds
12 mm ( 1/2”) stick cinnamon (dalchini)
1 to 2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tsp poppy seeds (khus-khus)
For The Dry Powder Masala
1 tsp aniseeds
12 mm ( 1/2”) stick cinnamon (dalchini)
1 to 2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tsp poppy seeds (khus-khus)
To Be Ground Into A Smooth Paste (makes Approx. ½ Cup)
¼ cup freshly grated coconut
3 to 4 green chillies, roughly chopped
1 small onion, roughly chopped
1 tsp chopped ginger (adrak)
¼ tsp turmeric powder (haldi)
½ cup chopped coriander (dhania)
¼ cup freshly grated coconut
3 to 4 green chillies, roughly chopped
1 small onion, roughly chopped
1 tsp chopped ginger (adrak)
¼ tsp turmeric powder (haldi)
½ cup chopped coriander (dhania)
Other Ingredients
½ cup chopped french beans
½ cup chopped carrots
½ cup chopped potatoes
½ cup green peas
½ cup chopped tomatoes
salt to taste
1 tbsp ghee
2 bayleaves
½ cup chopped french beans
½ cup chopped carrots
½ cup chopped potatoes
½ cup green peas
½ cup chopped tomatoes
salt to taste
1 tbsp ghee
2 bayleaves
Method For the dry powder masala
1. Heat a small pan, add all the ingredients and dry roast them on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.
1. Heat a small pan, add all the ingredients and dry roast them on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.
How to proceed for Vegetable Korma?
1. Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.
2. Add the tomatoes and salt and simmer for 2 to 3 minutes.
3. Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.
4. For the tempering, heat the ghee in a small pan, add the bayleaves and sauté for a second.
5. Pour the tempering over the korma and mix gently.
6. Serve hot with aappam.
1. Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.
2. Add the tomatoes and salt and simmer for 2 to 3 minutes.
3. Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.
4. For the tempering, heat the ghee in a small pan, add the bayleaves and sauté for a second.
5. Pour the tempering over the korma and mix gently.
6. Serve hot with aappam.
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