Korma (or Kurma) is a mixed vegetable dish that has fiber, good fat and spices. This dish goes well with Naan, bread, chapatti, paratha, puri and jeera rice. Korma can be a good lunch box dish. Below is the recipe for Korma.
- Assorted vegetables : Beans, carrots, cauliflower, peas, potato = 2 cups
- Chopped onion = 1/2 cup
- Green chilli = One or two
- Ginger = 1 inch (cut into small pieces)
- Garlic= 2 cloves (crushed)
- Tomatoes= 1/2 cup
- Turmeric powder- ¼ teaspoon
- Chilli powder- 1 teaspoon
- Chopped Coriander leaves= Quarter cup
- Curry leaves- 10
- Oil- 3 teaspoons
- Cinnamon bark = One inch
- Cardamom-= 2 (Optional)
- Cloves =2 (Optional)
- Coconut = Half cup
- Grind coconut to fine paste (you can add couple of cashews for taste and consistency or little poppy seeds)
- Heat oil in a pan and fry the cinnamon, cardamom and cloves. Once you get the aroma of the spices add onion and cook in that oil until translucent.
- Add ginger and garlic and cook until the raw odor disappears.
- Add tomatoes, green chillies, assorted vegetables and salt together
- Sauté the veggies with tomatoes till the tomatoes starts to become mushy.
- Now add turmeric and chilli powder and a cup of water and mix well.
- Close the pan with a lid and cook the veggies. DO NOT overcook the vegetables.
- Now add the ground coconut paste. Add little water so that the mix should not be too thin.
- Boil the mix for a minute. In a frying pan take little oil and fry the curry leaves. Garnish the boiled mix with coriander leaves and curry leaves.
* If one feels that the dish has too many spices and strong aroma then one can avoid using cinnamon, cardamom and cloves. Reduce garlic quantity.
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