• Creamy Coconut Vegetable Korma
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INGREDIENTS


Creamy Coconut Vegetable Korma

Servings - 2 - 3

INGREDIENTS


Water - 1 litre

Potatoes - 200 grams

Cauliflower - 150 grams

Carrots - 135 grams

Green beans - 100 grams

Bell pepper - 375 grams

Sweet corn - 135 grams

Green peas - 120 grams

Dry red chili - 5

Coriander seeds - 15 grams

Cinnamon stick - 2 inch

Cardamom - 6 pods

Cloves - 1 tablespoon

Black peppercorns - 1 teaspoon

Turmeric - 1 teaspoon

Cumin - 1 tablespoon

Fennel seeds - 1 tablespoon

Oil - 2 tablespoons

Onions - 100 grams

Ginger - 1 teaspoon

Garlic - 1 teaspoon

Tomato puree - 100 milliliters

Coconut milk - 400 milliliters

Cashews paste - 120 grams

Lemon juice - 1 tablespoon

Water - 100 milliliters

Prepared curry powder - 1 tablespoon

Garam masala - 1 tablespoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric - 1 teaspoon

Cardamom powder - 1/2 teaspoon

Pounded cloves - 1/2 teaspoon

Fennel powder - 1/2 teaspoon

Yogurt - 100 grams

Brown sugar - 1 tablespoon

Salt - 1 teaspoon

Coriander - for garnishing

PREPARATION

1. Heat 1 litre water in a heavy skillet, add 200 grams potatoes, 150 grams cauliflower, 135 grams carrots, 100 grams green beans, 375 grams bell pepper, 135 grams sweet corn, 120 grams green peas and mix it well.

2. Bring it to a boil.

3. Boil for 7 - 10 minutes.

4. Remove it from heat and keep aside.

5. Take a pan, add 5 dry red chili, 15 grams coriander seeds, 2 inch cinnamon stick, 6 pods cardamom, 1 tablespoon cloves, 1 teaspoon black peppercorns, 1 teaspoon turmeric, 1 tablespoon cumin, 1 tablespoon fennel seeds and dry

roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.

6. Transfer this into a blender and blend it into a fine powder. Keep aside.

7. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.

8. Add 100 milliliters tomato puree and mix it well.

9. Then, add 400 milliliters coconut milk and mix it well.

10. Bring it to a boil.

11. Add 120 grams cashews paste, 1 tablespoon lemon juice and mix it well.

12. Add 100 milliliters water and mix it again.

13. Bring it to a boil.

14. Now, add 1 tablespoon prepared curry powder, 1 tablespoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1/2 teaspoon cardamom powder, 1/2 teaspoon pounded cloves, 1/2 teaspoon fennel powder and mix it well

15. Cook for 3 - 5 minutes on medium heat.

16. Then, add 100 grams yogurt and mix it well.

17. Add 1 tablespoon brown sugar, 1 teaspoon salt and mix it again.

18. Now, add the boiled veggies in it and mix it well.

19. Cook for 5 - 7 minutes on medium heat.

20. Garnish with coriander.

21. Serve hot with rice or naan.