Vegetable Korma
By tina041
.After water
oozes out and a nice aroma fills the
air,add cubed tomatoes and let it
simmer,add about 2 cups of water,
after around 15 minutes,the vegetables
would be properly cooked and softened,
now add coccashew nutcashew nut paste
and let it simmer for another 5 minutes.
Garnish with Corainder leaves.
- Average
- Average budget
Ingredients
- Potato
- Carrot
- Cabbage
- Cauliflower
- Peas
- Beans
- Onion
- 10 garlic cloves
- 1 inch ginger
- 3 green chillies
- raw coconut
- cashew nuts
- 4 or 5 tomatoes
- 2 bay leaves
- fennel powder
- tumeric powder
- cinnamon
- clove powder
- cardamom powder
Preparation
Step 1
Cut and slice them
proportionately
Step 2
Take 1 medium sized
onion,10 garlic pods, 1 inch ginger,
3 green chillies and ground to a paste
in a mixer.
Step 3
Take about one half of raw coconut and about 50 grams of cashew nut, and grind both coconut and
cashew nut together.
Step 4
Take 1 large onion and slice finely, 4-5 tomatoes cut into cubes and slit about 10 green
chillies.
Step 5
When properly sauteed, add the ground
masala (ginger,garlic,chilli paste), add
a pinch of turmeric powder, salt to
taste,1 teaspoon fennel powder,1/4
teaspoon cinnamon powder, a pinch of
clove powder, and a pinch of cardamom powder.
Step 6
Put all the sliced vegetables and again
saute. (Put Cauliflower last, so that
the florets remain intact)
Step 7
After water oozes out and a nice aroma fills the
air, add cubed tomatoes and let
simmer, add about 2 cups of water.
Step 8
after around 15 minutes,the vegetables
would be properly cooked and softened,
Now add cashew nut paste and let it simmer for another 5 minutes.
Step 9
Garnish with Corainder leaves.