Vegetable Korma

About Vegetable Korma

Ingredients

• Cauliflower florets ½ cup
• Green peas, boiled ½ cup
• French beans, chopped ½ cup
• Carrot, diced ½ cup
• Potatoes 1 cup
• Oil 1 tbsp
• Mustard seeds ½ tsp
• Curry leaves 8 to 10
• Medium onion, finely chopped 1
• Turmeric powder ½ tsp
• Salt to taste
• Ginger strips to garnish
• Masala
• Oil 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Cinnamon 1 inch
• Dried chillies 4
• Small onion, diced 1
• Green chillies, chopped 2
• Ginger, chopped 1 tsp
• Garlic, chopped 1 tsp
• Cashewnuts, chopped 2 tsps
• Fresh coconut, scraped ½ cup

How to Make Vegetable Korma (Stepwise Photos)

Method

1. To make the masala, heat 2 tsps oil in a non-stick pan, add fenugreek seeds, cinnamon and red chillies and saute till fragrant.
2. Add onion and saute till light brown. Add green chillies, ginger, garlic, cashewnuts and coconut and saute for 2-3 minutes. Set aside to cool.
3. Transfer the mixture into a mixer jar and grind to a paste.
4. To make the korma, heat 1 tbsp oil in a non-stick wok, add mustard seeds and let them splutter.
5. Add curry leaves and onion and saute till lightly browned. Add turmeric powder and saute for ½ minute.
6. Add cauliflower, green peas, French beans, carrot and potatoes and mix well. Add salt and mix well. Cover and cook till the vegetables are almost done.
7. Add the ground masala and mix well. Add ¼ cup water and mix well. Simmer for 2-3 minutes.
8. Transfer into a serving bowl, garnish with ginger strips and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps