Vegetable Korma Recipe (Creamy Indian Korma)

Ingredients

• 1/4 cup roughly chopped onion
• 1/4 cup chopped coriander (dhania)
• 1/4 cup freshly grated coconut
• 1 tsp chopped ginger (adrak)
• 45783 garlic (lehsun) cloves
• 1/2 tbsp blanched cashew nuts (kaju)
• 1/2 tbsp blanched melon seeds (charmagaz)
• 1 tsp poppy seeds (khus-khus)
• 2 tbsp ghee
• 1 to 2 clove (laung / lavang)
• 1 small stick dalchini (cinnamon)
• 1 black cardamom (badi elaichi)
• bay leaf (tejpatta)
• 1/2 cup thinly sliced onions
• 1/4 cup chopped tomato
• 1 cup cauliflower florets
• 1/2 cup sliced carrot
• 1/2 cup chopped french beans
• 1/2 cup chopped capsicum
• 1 cup paneer (cottage cheese) cubes
• 1/2 cup matar (green peas)
• 1/2 cup tomato pulp
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tbsp red chilli powder
• dhaniya (coriander)
• salt (namak) to taste
• 1 tbsp kasuri methi (dried fenugreek leaves)

Steps

1. To make vegetable korma, heat oil in a deep pan and deep-fry the cauliflower florets until light golden brown and crisp. Remove in a plate and keep aside.
2. In the same oil deep fry carrot, french beans and capsicum for 2 minutes. Remove in a plate and keep aside.
3. In the same oil deep fry paneer cubes till light golden brown, remove it and keep aside.
4. Heat ghee in a deep kadhai, add cloves, cinnamon, cardamom, bayleaf and sauté for a few seconds.
5. Add onions and sauté on medium flame for 2 minutes. Add the tomatoes and sauté for another 2 minutes.
6. Add tomato pulp, turmeric powder, chilli powder, coriander cumin seeds powder and cook on medium flame for 2 to 3 minutes.
7. Add the prepared paste and cook on medium flame for 2 to 3 minutes, while stirring occasionally.
8. Add the green peas, fried vegetables, salt to taste, 1 cup hot water and kasuri methi.
9. Mix well and cook on medium flame for 5 minutes, while stirring occasionally.
10. Serve the vegetable korma hot with puris.