Vegetable Korma
By sweta
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Ingredients
- Carrot – 150 gm (cut into long thin pieces)
- Beans – 150 gm (cut into long thin pieces)
- Cauliflower florets – 5
- Peas – ½ cup
- Potato - 1 small ( cut into cubes)
- Oil
- Garlic paste – 1 tsp
- Special Paste: (grind the following using little water)
- Coconut – 2 inch
- Posta Daana (poppy seeds) - 1 tbsp
- Cashew Nut – 15
- Almond – 10
- Sugar - 1tsp.
- Dhania patta - 1 bunch
- Green chilly - 1
- Tomato - 1 medium size (chopped or pureed)
- Powdered masala:
- Haldi powder- 2tsp
- Red Chilly powder- 2tsp
- Salt – to taste
- Butter – 1 tsp
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
1. Boil the vegetables in 1-cup water and salt, in a covered pan for 5 minutes.
2. Heat oil in the non stick frying pan, put ginger paste and fry it for a minute, then add the special paste and fry on low heat till oil starts to show on sides of pan. Add the tomato, and powdered masala. Sauté till oil starts to show on sides of pan.
3. Add the boiled vegetables; stir into masala taking care not to break the fragile boiled veggies.
4. Bring the korma to boil, add butter and serve hot with paratha
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