Karnataka Style Vegetable Korma


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INGRIDIENTS:
Vegetables:
1 Cup Cauliflower florets
1 cup green peas
1 cup diced potatoes
1 cup diced carrots
1/2 cup French beans
1 cup chopped khol khol

Masala Paste:
Two inch piece of cinnamon stick.
5-6 cloves
3-4 green cardamoms
8-10 black peppercorns
2 Green chillies
1 Tea spoon fennel seeds (saunf)
1 small piece of mace (javitri)
Half medium sized coconut cut in to small pieces
Two table spoon cashew nuts
2-3 tea spoon poppy seeds
1 table spoon fresh green coriander
1 table spoon mint leaves
1/2 inch ginger
1/2 table spoon roasted chana dal
1/2 cup water or as required to make a thick but fine paste
2 medium sized tomatoes

Other Ingredients:
3 Table spoon oil
1-2 dried red chillies
2 Bay leaves
1 tea spoon mustard seeds
1 medium onion finely sliced
2 tea spoon ginger garlic paste
7-8 fresh green curry leaves
1/4 tea spoon turmeric powder
1 tea spoon red chilli powder
1 tea spoon coriander powder
1/2 cup fresh full cream curd
2 cups milk
Vegetable stock
Salt to taste

RECIPE:
1. Boil the chopped veggies water for 5-8 minutes.IMG_20170626_111110649IMG_20170626_112234253IMG_20170626_112956213
2. Remove from heat, drain water (don’t throw it) and keep aside.IMG-20170626-WA0024
3. Soak cashew nuts and poppy seeds (khus khus) in hot water to half an hour.
4. Grind roasted chana daal, two inch piece of cinnamon stick, 5-6 cloves, 3-4 green cardamoms, 8-10 black peppercorns,    2 Green chillies, 1 Tea spoon fennel seeds (saunf), 1 small piece of mace (javitri) to a powder.IMG_20170626_113417928IMG_20170626_113513907IMG-20170626-WA0036IMG_20170626_113139193
5. Add remaining ingredients of masala paste to the grinder and make a fine smooth paste.IMG-20170626-WA0009IMG-20170626-WA0014IMG-20170626-WA0012IMG-20170626-WA0016
6. Heat oil in heavy bottomed pan.
7. Crackle mustard seeds.
8. Add Bay leaves and dried red chillies. saute for 30-40 seconds add curry leaves.

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9. Add sliced onions and fry till they become soft and golden.
10. Add ginger garlic paste and fry for 2-3 minutes.IMG-20170626-WA0044
11. Add red chilli powder, turmeric powder and coriander powder and fry on low heat for 30-40 seconds.
12. Add masala paste and sauté on low heat till oil leaves the pan and it becomes glossy, stirring often.IMG-20170626-WA0046
13. Add 1/2 cup fresh full cream curd and sauté on low heat till oil is released.
14. Add vegetable stock and bring to a boil.
15. Add vegetables, salt to taste and cook for 4-5 minutes on medium heat.
16. Switch of the flame and let the gravy with veggies cool down.
17. Add milk and bring the gravy to a boil.
18. Serve hot with poori or set dosa.kurma_4

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