Monday, February 2, 2009

Vegetable Korma.

The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a mild, pale, creamy, curry dish originating in South Asia and can be made with yogurt, cream, nut and seed pastes or coconut milk. Both vegetarian and non-vegetarian kormas exist.
Ingredients : (serves 2)
1/2 cup florets of cauliflower , 1/4th cup sliced carrot ,
1/4 th cup coarsely chopped capsicum , 1/4th cup green peas ,
1/4th cup green beans ,1/4th cup diced potatoes ,
1/4 th cup roughly chopped tomatoes.
(You may use Paneer cubes and baby corn or any other veggies of your choice)
1 cup onions + tomatoes , 3 cloves of garlic , 1 inch ginger ,
1/2 tspn red chilly powder , 3/4th tspn Garam Masala , Salt to taste ,
1/4th cup heavy cream ,
Procedure :
Heat oil in a pan. Saute garlic , onion and tomatoes for gravy till they cook. Add garam masala , red chilly powder and salt to taste and blend it into a smooth paste.
Heat about a teaspoon full of oil in a pan. Add the gravy to the pan and keep stirring all the while till the gravy releases the oil on the sides. Then add the chopped veggies and water as needed. Cover the pan and let cook for about 15 minutes. Make sure you do not overcook the veggies. Keep checking till they are cooked just right . You may cook it in the microwave for about 10 minutes with 'Cook Vegetable ' option.
Vegetable korma is ready to serve. You may serve it with lemon so that it can be squeezed over as per individual taste buds.


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