A traditional North Indian recipe, Vegetable Korma is cooked using yoghurt, heavy cream, and several vegetables in a blend of spices.
It’s a must try vegetable recipe for those people who love spicy food. An easy-to-prepare dish, you can make it for lunch and dinner and serve hot with poori, roti, and even rice.
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Ingredients
2 sprigs coriander leaves 1 small chopped eggplant/ brinjal 1/4 cup chopped green beans 1/4 cup butter 2 cloves crushed garlic 1 teaspoon ground cumin 6 green cardamom 1 teaspoon ground turmeric 3/4 cup water 1 teaspoon garam masala powder 2 pinch salt
1 medium chopped into cubes,peeled potato 1/2 cup chopped mushroom 4 tablespoon yoghurt (curd) 2 sliced onion 1 inch grated ginger 1 tablespoon ground coriander seeds 1 cinnamon stick 1 finely chopped red chilli 2/3 cup heavy cream 1 pinch ground black pepper
How to make Vegetable Korma
Step 1
For preparing this delicious veg recipe, first put a heavy pan on low-medium flame and melt butter in it. Add the onions and cook for 5 minutes until they become soft and translucent. Add the garlic and ginger and cook for 2 minutes.
Step 2
Now add cumin, coriander, cardamom pods, cinnamon stick, turmeric and finely chopped chilli into the onions and stir all the ingredients. Stir them constantly for about 1 minute.
Step 3
Add the ground spices followed by potato cubes, eggplants and mushrooms saute. Cover the pan with a lid and bring all the vegetables to a boil, and then lower the heat and let them simmer for another 15 minutes.
Step 4
Remove the lid and add the beans and cook them uncovered for 5 minutes. With the help of slotted spoon, remove the vegetables to a warmed serving dish and keep it hot.
Step 5
Let the liquid in which vegetables were being cooked bubble up until it has reduced a little. Season it with salt and pepper as per your own taste and then stir in the yoghurt, double cream and sprinkle a little garam masala.
Step 6
Pour the sauce over the cooked vegetables and garnish with fresh coriander, and serve it hot with boiled rice and pappadums.
-Times of India
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