Skip to content
Traditional Heritage
Vegetable Korma
Ingredients
- ½ cup cut cauliflower
- ½ cup cut carrots
- ½ cup cut red peppers
- ½ cup cut purple potato
- 1 large onion, minced
- 2 large tomatoes
- 1 teaspoon hot chili powder
- 1 teaspoon coriander powder
- ½ teaspoon ginger paste
- ½ teaspoon garlic paste
- ½ teaspoon garam masala powder
- 1 teaspoon poppy seeds
- ¾ teaspoon fennel seeds
- 10 cashew nuts
- 3 tablespoons grated coconut
- ½ bunch cilantro, minced
- 4 tablespoons oil
- ¼ teaspoon mustard seeds
- Pinch of asafoetida
- Salt to taste
Directions
- Grind to paste; coconut, poppy seeds, fennel seeds, and cashew nuts.
- Heat 2 tablespoons of oil in the pan and add mustard seeds and asafoetida.
- When the mustard seeds splatters add all the vegetables and salt, cook partially, keep it separate.
- In a separate pan heat, 2 tablespoons of oil and sauté onions until transparent.
- Add ginger, garlic, chili powder, coriander powder, and garam masala.
- Add quartered tomatoes, cook for 2 minutes.
- Add the cooked vegetables and the ground paste to the pan.
- Add one cup of water to get a gravy consistency, cover the pan and cook for 7 minutes.
- Garnish with cilantro.
