Vegetable Korma is a spicy and creamy gravy of mixed vegetables.I am sure everyone would have their own version of preparing kurma.
Here is another interesting version.I found this recipe in Dheeraj Paul's Indian Menu Planner Book.The speciality about this recipe is, it uses homemade freshly ground spice powder instead of whole spices which are normally used for seasoning.No garlic is used.Still I found no difference at all and the aroma was heavenly
Pardon me for the hazy picture.It was shot at night.It would have been better if my korma was basking in the sun:).Anyways here's the recipe.
Butter - 2 Tbsp
Cumin seeds - 2tsp
Pressure cook the following for 1 whistle.
Beans - 6 snapped at ends and chopped into 2 inch pieces
Carrot - 2 peeled and diced into big chunks
Potatoes - 1 peeled and diced into big chunks
Peas - 1/2 cup frozen
Tomato - 1 big quartered
Bay leaf - 2
For the paste:
Blend the following to a smooth paste
Onions - 2 roughly chopped
Ginger - 2 inch piece
Coriander leaves - a handful
Coconut - 4 tbsp grated
Green chillies - 2 chopped
Turmeric Powder - 1/4 tsp
For the spice powder:
On a hot griddle dry roast the following ingredients one by one and grind it into a fine powder.You can double the quantity and store it in airtight box and use it for other gravy or even in biriyani.
Cardamom - 2
poppy seeds -2tsp
Cinnamon-2 inch piece
Cloves - 2
Star Anise -2
Fennel seeds- 1tsp
Heat butter / oil in a tava.When hot,add cumin seeds.
When they splutter,add the ground paste.Saute till raw smell goes off.
Then add the boiled vegetables along with a little bit of water in which the vegetables were cooked.Simmer for about 5 minutes.
Then add the spice powder and allow it to boil for 2 minutes.
Serve with rotis/rice.