Vegetable Korma

Ingredients:

For paste

  • 1 green chili
  • 3 cloves garlic
  • 1 cm ginger
  • 1 tsp fennel seeds
  • 10 almonds
  • 1 tsp cumin
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala (cinnamon, clove and cardamom powder)
  • 1 cup water

For tempering

  • 2 tbsp oil
  • 1 onion, thinly sliced
  • 2 sprigs curry leaves
  • 1 tsp fennel, coarsely pounded

Vegetables

  • 1 cup cauliflower florets
  • 1 cup cut french beans
  • 1 cup cut carrots
  • 1 cup green peas

other

  • 1 1/2 salt (or to taste)
  • 1/2 cup thick coconut milk

Method:

  1. Blend the paste ingredients till smooth
  2. Heat oil on medium flame, add onion and curry leaves and saute till onion is golden brown
  3. Add fennel and fry for 1 minute
  4. Add the paste and saute for a minute
  5. Add all the vegetables, salt, a cup water and cook covered till vegetables are well cooked and soft
  6. Add coconut milk, bring to boil for 1 minute
  7. Remove from heat and serve with rice, chapati or set dosa

Servers: 4

Inspiration source:

South Indian Cookbook by Devagi Sanmugam

Remarks:

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