A spicy and wholesome vegetable curry that goes well with almost everything.
Mix vegetables diced in small cubes and florets(carrot, cauliflower, beans, green peas, potato) – 250 gms
Turmeric – 1 tsp
Water – 1 cup
Coriander leaves – 1 cup
Onion – 2
Tomato – 2
Green Chillies – 4
Ginger (finely chopped) – 1 small piece
Garlic (finely chopped) – 3 pods
Coriander powder – 1 tbsp
Coconut (grated)* – 3 tbsp
Cardamom* – 2
Cloves* – 1
Star Anise* – 1
Bay Leaf* – 1
Cinnamon* – 1 small piece
* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.
Instead of the whole spices, you could use 1 tsp garam masala powder. You can add coconut milk instead of the grated coconut.
Add some water and turmeric powder to the cut vegetables, close with a lid and boil.
While this is being done, in a wok, heat 2 tbsp of oil. Put the spices into the oil and sauté until the smell of spices waft in the air. Add finely chopped garlic and ginger. Add 2 chopped green chillies. When this is sauté-ed, add the onions and sauté. Add tomato after onions are sauté-ed. Add coriander powder. If you haven’t used the spices, add the garam masala powder at this stage. You can add a tsp chilly powder if you like it spicier. Turn off and add grated coconut (if you do not have grated coconut, you can add coconut milk towards the end). When this mixture cools, grind it into a fine paste. Note: Ensure that the cinnamon and cloves have been ground properly.
Add this ground paste to the cooked vegetables. Mix well and cook for about 2 minutes. If you couldn’t add grated coconut to the paste, you can add coconut milk now. Turn off the fire and garnish with lots of fresh coriander leaves. Hot and tasty korma ready.
List of accompaniments:
Tastes well with appam, chappathi, paratha, and even dosa or idli!
If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.