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Vegetable Curry or Korma - A Perfect Side Dish for Chapathis and Parathas

Updated on November 6, 2012

Cook Time

Prep time: 40 min
Cook time: 30 min
Ready in: 1 hour 10 min
Yields: Serves four people

Ingredients

  • ½ cup Green beans, (cut into ½ inch pieces)
  • ½ cup Carrot, (cut into ½ inch pieces)
  • ½ cup Potatoes, Diced
  • ½ cup Green peas
  • ½ cup Cauliflower, (cut into small florets)
  • 1 cup Onion, Diced
  • 1 cup Tomato, Diced
  • 1 cup Coconut, Grated
  • 4 nos Green chillies, Small
  • 2 nos Ginger, (1-inch piece)
  • 1 no Bay leaves
  • ½ tbsp Fennel seeds
  • 3 nos Cloves
  • 1 no Cinnamon, 1-inch piece
  • 2 nos Cardamom
  • 7 tbsp Cooking oil
  • ½ tbsp Turmeric powder
  • 2 tbsp Red chilli powder
  • Salt, as you require
  • Curry leaves, for garnishing
  • Coriander leaves, for garnishing

Instructions:

1) Boil Vegetables

Add beans, carrot, cauliflower, potato, green peas, two tbsp chilli powder, half tbsp turmeric powder and water to a pressure cooker and wait for four whistles.

2) Make Coconut Paste

· Heat two tbsp oil in a pan, then add tomato, onion, grated coconut, green chillies, ginger, garlic and fry them for 5-7 minutes.

· Then let this vegetable mixture cool.

· Grind this mixture to a fine paste and keep it aside.

3) Seasoning

· Add five tbsp oil to a pan and heat it.

· Then add bay leaves, fennel seeds, cinnamon, cloves, and cardamom and fry them until they come to a golden brown color.

· Now pour the boiled vegetables into the pan, cover it with a lid and cook them for two minutes.

· Then add the grinded coconut paste to the boiling mixture and stir well.

· Add salt to taste.

· Let the korma cook for 10 more minutes.

· Garnish with coriander and curry leaves.

Now your Vegetable Korma is ready to serve. It also goes well with plain rice, dosa and idly.

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