Vegetable Korma Recipe

October 31, 2016

This aromatic curry gives you the goodness of a variety of vegetables!

1 large carrot, chopped
½ cup French beans, chopped
½ cup peas
1 potato, peeled and chopped
5 white button mushrooms, chopped
1 onion, chopped
1 tomato, chopped
¼ tsp turmeric powder
2 tbsp yogurt
1 ½ cups water
5 – 6 curry leaves
3 tbsp oil
Salt as required
Chopped coriander leaves, for garnish
for making the masala paste
6 tbsp grated coconut
6 whole cashews
½ tbsp roasted chana
½ tbsp coriander seeds
4 medium sized garlic, chopped
¾ inch ginger, chopped
3 dry red Kashmiri chillies
¾ tsp fennel seeds
1 inch cinnamon stick
2 cloves
1 green cardamom
1 tsp poppy seeds
½ cup water

Grind all the masala paste ingredients in a grinder. Keep the paste aside. Heat the oil in a pan and fry the onion and curry leaves until onions are translucent. Add the chopped tomatoes and turmeric powder and sauté for five minutes. Then, add the ground paste and stir for five minutes on a low flame. Add the other vegetables and yogurt and sauté on a low flame for five more minutes. Then, pour in the water, stir and allow the vegetables to cook, until they are soft. Once cooked, garnish with coriander leaves.

Nutritions

Calories
6938

Sodium
11252mg
468% DV

Fat
438g
675% DV

Protein
313g
626% DV

Carbs
463g
157% DV

Fiber
115g
462% DV