Veg kurma

VEG KURMA / KORMA

INGREDIENTS

• Mixed veges – 1 ½ cup [ peas ,cauliflower ,potato, beans ]
• Onion finely chopped – 1
• Tomato finely chopped – 1
• Ginger garlic paste – ½ tsp
• Red chilli pwdr – 1tsp
• Garam masala pwdr – 1 tsp
• Coriander pwdr – 2 tsp
• Turmeric pwdr – ¼ tsp
• Freshly grated coconut – 4 or 5 tbsp
• Cashew – 5 broken
• Daliya / fried gram dal – 2 tsp [optional]
• Roasted Fennel seeds – 1 tsp
• Oil – 1 tbsp
• Whole garam masala few – bayleaves, clove, cardamom, jeera, very small piece of cinnamom
• Finely chopped coriander leaves for garnish
• Salt to taste

PREPARATION

1. Clean ,wash and chop the veges as per the size ,you want .
2. Make a fine paste of coconut + daliya + fennel seeds + cashew by adding little water .

METHOD

Heat oil in a cooker ,add the whole garam masala and saute for few seconds .[don’t burn it ]

Add onions and fry till translucent .

Add ginger garlic paste and fry till raw smell leaves .

Add the tomatoes and fry till oil separates and tomato becomes soft .

Add the chilli pwdr + turmeric pwdr + garam masala + coriander pwdr and fry till raw smell leaves.

Add the coconut paste and fry till for few seconds on medium flame.

Add the chopped veges , mix well and cook for 1 min.

Add 1 ½ or 2 cup of water ,mix well and adjust salt .

Close the cooker and pressure cook upto 2 whistles. [ number of whistles depends on how u have chopped the veges, if it is chopped finely then 1 whistle is enough .

Once the pressure releases, open the cooker and transfer the korma to a serving bowl and garnish with finely chopped coriander leaves.

Serve with parotta or chapatti.

NOTES

1. While grinding the coconut ,you can add magaz. [watermelon seeds ] This tip was shared by the owner of Ayyappan Hotel [ VEG ], Shell colony ,Chembur . A must try for south Indian meals and parotta with veg korma.
2. Towards the end you can add kasoori methi . [in south v don’t ]
3. The consistency of the gravy should not be very watery ,it has to be little thick.
4. Instead of cooking in cooker you can also cook in a open pan ,here you can add already cooked veges.
5. Instead of grinding the fennel seeds ,you can add it with the whole garam masala while tempering .
6. While tempering you can also add 1 black stone flower [ dagad phool /pathar phool ]

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