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Vegetable Korma is that dish which is much spiced and aromatic curry prepared with mixing the vegetables. Korma is a dish of curry that is popular in Central Asia and India. Yogurt, onion, coconut milk or coconut paste, tomato paste, cream and seeds-nuts paste is the curry’s base.
In the Mughlai cuisine and North Indian cuisine cream and yogurt are used in preparing the dish. In South Indian cuisine seeds-nuts and coconut are added to make the curry. There are numerous variations of preparing the recipe. According to the ingredients added and technique of cooking involved there will be variation in flavours and tastes. The most popular korma is Navratan Korma in which 9 vegetables are added. It is a North Indian dish.
The curry of vegetable korma is not sweet dish. It is spicy in mild amounts. It has red colour which is imparted from Kashmiri red chillies. In South Indian version yogurt is added along with coconut. In case you are running out of time prepare the dish in pressure cooker, else it can be prepared in pan also. Vegan yogurt can be used in place of yogurt.
Vegetables used are carrots, corn, potatoes, cauliflower, baby corn, beans, peas, tomatoes, onions, brinjal, cabbage and others. Paneer or cottage cheese can be added too. This dish goes well with Kerala parotta, pooris, chapattis, parathas, jeera rice, Kashmiri pulao, bread, dinner rolls and steamed rice.
This dish is categorized under vegan dish, mixed vegetable added, gluten-free and side dish with rotis. This dish is served in restaurants and hotels also apart from the fact that it is easy to prepare it in home for guests, family members, friends, kids, youngsters and adults. This recipe goes well with biriyanis also. The taste and texture of homemade vegetable korma is similar with that of hotel-made vegetable korma. This is a wonderful, loved and much demanded recipe.
- 2 carrots
- 20 French beans
- 2 turnips (knol-khol)
- Half cup cauliflower florets
- 1 cup fresh green peas
- 2 onions
- 2 tomatoes
- 4 teaspoons red chilli powder
- 2 teaspoon mustard seeds
- 4 generous pinches of biriyani poo
- 2 bay leaves
- 2 star anise
- 2 sprig curry leaves
- 2 tablespoon oil
Ground to form smooth paste-
- 1 cup coconut grated and fresh
- 2 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 20 cashew nuts
- 2 teaspoon khus- khus (poppy seeds)
- 2 inch pieces ginger
- 8 pods garlic
- 4 cardamoms
- 2 inch stick of cinnamon
- 4 cloves
- Half teaspoon turmeric powder
- Beans, knol-khol and carrots are chopped to a preferred size. Place beans, peas, cauliflower, turnip and carrots in vessel and pressure cook it till 2 whistles happen. Microwave can also be used. Cook for 6 minutes at High. Set aside. Grind coconut, fennel seeds, cumin seeds, cashew nuts, poppy seeds, ginger, garlic, cardamom, cinnamon, cloves and turmeric powder using some amount of water to form a smooth paste. Set aside. Onions are chopped. Tomatoes are quartered.
- Wide pan is heated with oil. Add bay leaf, star anise, biriyani poo. Sauté till arising of aroma. Add the mustard seeds and allow it to splutter. Add curry leaves, onions. Sauté until onions become translucent. Add salt, red chilli powder. Mix nicely. Mixture turns dry.
- Add coconut paste that is ground with water so that desired consistency of korma is obtained. Mix nicely. Cook over temperature of low heat. Boil it. Tomato pieces quartered, vegetables par boiled are added. Immediately stir it. Korma consistency is checked. Add required amount of water if needed. Cover pan with lid. Leave gap. Let korma cook on low medium heat for 25 minutes.
- Up till now there would have been considerable thickening of gravy, complete cooking of vegetables, and complete going of raw smell. Therefore you can get the fragrance and aroma of the prepared vegetable korma. Transfer to platter. Serve hot.
- In the initial stage there should be par boiling of vegetables. So no over-cooking is done. Use dry, soaked or frozen peas if you do not get fresh peas. Use fresh coconut for more taste.