Recipe Of Vegetable Korma

Vegetable Korma has goodness of many vegetable, and gravy of cashew nut and coconut based. This recipe has four steps to make restaurant style vegetable korma. By using paste of onion, tomato, coconut and cashew nuts a creamy aromatic gravy is prepare. Vegetable Korma is very easy to make and can be served in lunch or dinner with roti, naan, etc.

Cuisine : Indian Calorie count : 356
Type : Vegetarian Serving Size : 3
Course : Lunch Preparation  : 30 mins

 

Recipe Of Vegetable Korma

Ingredients of Vegetable Korma

 

No Ingredient Name Quantity Measuring Type
1

Poppy Seeds

2 Teaspoon
2

Cashew Nuts

1/4

Cup

3

Fresh Coconut

1/4 Cup
4

Green Chili

1 Piece
5

Green Cardamom

1 Piece
6

Clove

1 Piece
7

Cinnamon

1 Piece
8

Peppercorns

3-4 Pieces
9

French Beans

1/3 Cup
10

Green Pea

1/2 Cup
11

Carrot

1/2 Cup
12

Cauliflower

1/2 Cup
13

Potato

1/2 Cup
14

Bay Leaf

1 Piece
15

Ginger-Garlic Paste

1 Teaspoon
16

Onion

1 Piece
17

Tomato

1 Piece
18

Beaten Curd

1/2 Cup
19

Red Chili Powder

1/2 Teaspoon
20

Cumin-Coriander Powder

1 Teaspoon
21

Oil

2 Table spoon
22

Turmeric Powder

1/4 Teaspoon

Also check : Delicious Breakfast Of Rava Idli Recipe

Cooking Instructions

  1. First prepare all the thinks before starting. Grate Coconut, Chopped Green Chili, French Beans, Green Peas, Carrot, Cauliflower, Potato, Onion, Tomato. Keep this all aside.
  2. Now soak cashew nuts and poppy seeds in warm water for 15 minutes.
  3. Drain excess water from cashew nut and poppy seeds and grind it in a small jar and prepare a smooth paste.
  4. Now add green chili, cardamom, clove, cinnamon and black peppercorns in that jar and again make a paste of all.
  5. Boil water in saucepan and add potato and salt, carrot, french beans, cauliflower and boil until all veggies are tender but little crunchy. Now turn off flame and drain excess water from all vegetables.
  6. Heat 2 tablespoon oil in a pan and add bay leaf, chopped onion, ginger-garlic paste. Saute for 2 minutes and then add finely chopped tomatoes.
  7. Now Add cashew nuts paste and stir it well. Now add beaten curd, red chili powder, cumin-coriander powder and turmeric powder. Let it cook for 5-6 minutes.
  8. Add boiled vegetable and 3/4 cup of water, cook and mix well until gravy is thick for 7-8 minutes.
  9. Turn off the flame. Here vegetable korma is ready.
  10. Serve it hot with roti (Indian bread), kulcha, naan, a
Vegetable Korma has goodness of many vegetable, and gravy of cashew nut and coconut based. This recipe has four steps to make restaurant style vegetable korma. By using paste of onion, tomato, coconut and cashew nuts a creamy aromatic gravy is prepare. Vegetable Korma is very easy to make and can be served in lunch or dinner with roti, naan, etc. Cuisine : Indian Calorie count : 356 Type : Vegetarian Serving Size : 3 Course : Lunch Preparation  : 30 mins   Ingredients of Vegetable Korma   No Ingredient Name Quantity Measuring Type 1 Poppy Seeds 2 Teaspoon 2 Cashew Nuts 1/4 Cup 3 Fresh Coconut 1/4 Cup 4 Green Chili 1 Piece 5 Green Cardamom 1 Piece 6 Clove 1 Piece 7 Cinnamon 1 Piece 8 Peppercorns 3-4 Pieces 9 French Beans 1/3 Cup 10 Green Pea 1/2 Cup 11 Carrot 1/2 Cup 12 Cauliflower 1/2 Cup 13 Potato 1/2 Cup 14 Bay Leaf 1 Piece 15 Ginger-Garlic Paste 1 Teaspoon 16 Onion 1 Piece 17 Tomato 1 Piece 18 Beaten Curd 1/2 Cup 19 Red Chili Powder 1/2 Teaspoon 20 Cumin-Coriander Powder 1 Teaspoon 21 Oil 2 Table spoon 22 Turmeric Powder 1/4 Teaspoon Also check : Delicious Breakfast Of Rava Idli Recipe Cooking Instructions First prepare all the thinks before starting. Grate Coconut, Chopped Green Chili, French Beans, Green Peas, Carrot, Cauliflower, Potato, Onion, Tomato. Keep this all aside. Now soak cashew nuts and poppy seeds in warm water for 15 minutes. Drain excess water from cashew nut and poppy seeds and grind it in a small jar and prepare a smooth paste. Now add green chili, cardamom, clove, cinnamon and black peppercorns in that jar and again make a paste of all. Boil water in saucepan and add potato and salt, carrot, french beans, cauliflower and boil until all veggies are tender but little crunchy. Now turn off flame and drain excess water from all vegetables. Heat 2 tablespoon oil in a pan and add bay leaf, chopped onion, ginger-garlic paste. Saute for 2 minutes and then add finely chopped tomatoes. Now Add cashew nuts paste and stir it well. Now add beaten curd, red chili powder, cumin-coriander powder and turmeric powder. Let it cook for 5-6 minutes. Add boiled vegetable and 3/4 cup of water, cook and mix well until gravy is thick for 7-8 minutes. Turn off the flame. Here vegetable korma is ready. Serve it hot with roti (Indian bread), kulcha, naan, a

Recipe Of Vegetable Korma

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Recipe Of Vegetable Korma

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