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Sunday, April 6, 2014

Vegetable Korma


Ingredients For Grinding:
1" piece of ginger
2 green chili's or to taste
3 cloves garlic
10 cashew nuts
2 teaspoon poppy seeds
1 teaspoon fennel seeds
2" cinnamon stick
4 cloves
1/2 teaspoon black pepper
a few cilantro leaves
1/2 cup water

Grind the above ingredients with a little water and keep aside after grinding.

Other Ingredients for Korma:

3 cups cubed potatoes
2 cups cauliflower
3/4 cup carrots
1/2 cup peas
1 cup chopped onions
4 tablespoon oil
2 whole cloves
1 1" cinnamon stick
2 bay leaves
1/2 teaspoon turmeric powder
2 cups of coconut milk 
1 teaspoon salt
1 tablespoon lemon juice
water as needed
   
Wash and cut potatoes, carrots, cauliflower and onions and keep it aside.

To a pan on medium heat add oil, clove, cinnamon and bay leaves and wait for the spices to sizzle.  When the spices start sizzling add the chopped onions and and saute for a few minutes until the onion is translucent after which add turmeric powder, the ground ingredients saute for two minutes.  

After two minutes and when the ground spices give an aroma, add the vegetables mix cover and cook for 5 minutes.  After which stir the contents add coconut milk and cook until the vegetables are done.  Takes about 12 to 15 minutes.  While cooking keep stirring now and then so that the vegetables don't stick to the bottom burn. 

When vegetables are cooked add salt mix and cook for a minute, turn the heat off add lemon juice and remove and serve.

Serves 6

Serve with lacha parathachapatipuri or rice

A mixed vegetable specialty dish.  This dish is aromatic, flavorful and tasty.  Popularly served in South Indian restaurants with chapati or paratha.

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