Vegetable Korma

 

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.

Ingredients:

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

Method:

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.