Recipe

Veg Korma
(वेज कोरमा)

Recipe Contributed By: Anupriya Sinha, Pune

 Ingredients

Gobi (cauliflower) - 1 (small)
French beans - 10 to 12
Carrots - 2 (large)
Shelled Peas - 50 gms
Capsicum - 2 (medium)
Ginger paste - 1 tsp
Garlic paste - 1tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Onion paste - 1 tbsp
Water - 2 cup
Garam Masala powder* - 1 tsp
(*home made by grinding together green cardamoms, cloves and cinnamon)
Refined white oil - 2 tbsp
Green chillies - 2 (slit)
Chilli powder - 1/2 tsp
Mustard seeds - 1 tsp
Chana dal - 2 tsp
Black pepper - 1/2 tsp (freshly crushed)
Curry leaves - 2-3 sprigs
Coconut milk - 2 tbsp
Salt to taste

Green paste:
Fresh coconut - 2 tbsp (grated and lightly roasted)
Cashewnut - 2 tbsp (crushed)
Coriander leaves - As required

 Method of Preparation

1. Make a fine paste by grinding together the ingredients of green paste with some water. Keep aside.

2. Dice the vegetables, wash, drain and keep aside.

3. Put 1 tbsp oil in a kadai and heat. Add vegetables and saute for 5 mins at high flame.

4. Remove the sauteed vegetables and keep aside.

5. Add remaining oil in the kadai. Add mustard seeds and chana dal, and fry till dal reddens.

6. Add curry leaves, onion, ginger and garlic pastes and fry for 2 mins.

7. Add coriander, cumin and chilli powders, and 2 tbsp water. Fry till oil separates.

8. Add the vegetables, except capsicum, and fry for 4-5 mins.

9. Add salt, slit green chillies, crushed pepper and capicum. Mix well.

10. Add remaining water, allow to boil and reduce heat.

11. Let the vegetables simmer for 5 mins.

12. Add the green paste, mix well and allow to simmer for 10-15 mins, till the gravy thickens and vegetables are well done.

13. Add coconut milk and garam masala powder. Mix and let simmer for 2 mins.

14. Serve with hot Lachchha Paratha or Butter Naan.

 Notes and Tips