This is a rather straightforward homely and tasty vegetarian dish. So if you are tired of the non-vegetarian fare or wanted to try a veg curry with a difference then the Vegetable Korma is a good option. The Korma which is also called Kurma in certain parts of the country, is a mixed vegetable affair with a light tangy and sour taste which adds to the rich and delicate mouthfeel. The Korma if cooked well can compete with any non-vegetarian dish for taste and satiation. While I have provided a list of vegetables which one can use in the Korma, you add or subtract vegetables as per your choice from that list. The Veg Korma is a good option for entertaining guests and for parties and events. The Korma can be served along with Jeera rice, Pulao and India breads. This dish is easy and quick to make and can become a staple family meal over a period of time particularly in vegetarian households. So happy Fooding Around.
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Veg Maharani
Ingredients
- 1 large Onion, diced medium
- 1 large Potato, diced medium
- 1 large Carrot, diced medium
- 1 medium sized Cauliflower, cut into medium florets
- 150 gms long French Beans, cut into 1.5 inch
- 1 large Capsicum/Bell Pepper, diced medium
- 1/3rd cup green peas (preferably fresh, else frozen)
- 2 Tbsp Ghee or clarified butter
- 1 Tbsp vegetable Oil
- 1 Tsp Ginger, crushed or grated
- 3 cloves Garlic crushed or grated
- 2 medium Tomatoes, diced small
- 1 bay leaf
- ½ Tsp Cumin Seed
- 7– 8 Black Peppercorns
- 1 –2 dry whole Red Chilli, cut into small (depending on spice intake)
- ¾ Tsp Turmeric powder
- ¼ Tsp Red Chilli powder
- ½ Tsp Cumin powder
- 1 Tsp Coriander powder
- Garam Masala powder
- 3 Tbsp grated Coconut
- 2 Tbsp Poppy seeds
- 5 –6 Cashew nuts
Instructions
- Soak the cashews and poppy seeds in ¼ cup of water for 5 mins. Grind them together along with the grated coconut in a grinder jar or a processor to a lump-free paste. Add a little bit more water if needed. Keep aside for later use.
- Place the cauliflower, carrots, beans, potatoes in a microwave safe bowl with ¼ cup water. Put on high and cook for 4 – 6 minutes or till the potatoes are just done. Do Not Microwave the peas and bell peppers/capsicum.
- Heat the ghee and the oil together in a deep bottom pan over medium heat. Add in the bay leaf, dry red chilli, black peppercorns and cumin seeds. Once the cumin seeds begin to splutter add in the chopped onions and saute for 4 -5 mins or till the onions turn golden brown in colour. Add the garlic and ginger and cook for another 1 -2 mins.
- Lower the flame to a medium-low and start adding all the powdered spices like the turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder and salt to taste. Add the diced tomatoes as well.
- Saute for a 3 – 4 mins or until masalas are cooked and the tomatoes soften. You may add ¼ cup water to the mix to ensure the spices do not get burnt. Keep the flame to a medium-low.
- Now increase the heat to a medium and add the bell peppers and peas. Transfer the vegetables in the micro-safe bowl to the pan. Stir for 1-2 mins before adding the cashew nut-poppy seeds-coconut paste to the pan ALONG with ½ cup water.
- Stir, cover and cook for 2 mins over medium – high flame or till the curry (gravy) is semi-dry, semi-runny.
- Your Vegetable Korma is ready. Serve along with jeera rice, pulao or any Indian breads.
Notes
If you are running short of time you may skip the soaking of the cashews and the poppy seeds and go straight onto grinding them.
Nutrition
- Serving Size: 4
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