வெஜிடெபிள் குருமா | Vegetable Korma | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A vibrant, beautiful and very tasty recipe of vegetables cooked with roasted spices that add an amazing flavour to the dish.

VEGETABLE KORMA

Ingredients

5-6 French beans, cut into ½ inch pieces and boiled
2 small potatoes, cut into ½ inch cubes and boiled
10-15 small cauliflower florets, boiled
1 medium carrot, cut into ½ inch cubes and boiled
¼ cup boiled green peas
1 tsp + 1 tbsp oil
1 tbsp coriander seeds
2 tsps roasted Bengal gram (daliya)
2 green cardamoms
1 tsp poppy seeds (khaskhas)
1 tsp fennel seeds (saunf)
2-3 stone flower (dagad phool)
1½ tsps cumin seeds
4-5 cloves
1 tsp black peppercorns
4-5 green chillies, chopped
1 tsp finely chopped ginger
2 tsps finely chopped garlic
½ cup fresh scraped coconut
5-6 cashew nuts
1 large onion, chopped
1 medium tomato, chopped
½ cup yogurt
½ tsp red chilli powder
½ tsp turmeric powder
2 tbsps chopped fresh coriander leaves + for garnish
Appams to serve

Method

1. Heat 1 tsp oil in a non-stick pan, add coriander seeds, Bengal gram, green cardamoms, poppy seeds, fennel seeds, and stone flower and saute for a minute.
2. Switch the heat off, add 1 tsp cumin seeds, cloves, black peppercorns, green chillies, ginger and garlic and mix well.
3. Add coconut and cashew nuts and mix well. Allow to cool slightly and put into a blender jar and blend well.
4. Add ¾ cup water and blend to a smooth paste.
5. For the korma, heat remaining oil in a non-stick pan, add onion and saute till they turn golden brown.
6. Add tomato and sauté for 1-2 minutes. Add French beans, potatoes, cauliflower and carrot and mix well.
7. Add green peas, mix and add the blended paste along with 1 cup water. Add yogurt, red chilli powder, turmeric powder, remaining cumin seeds and mix and cook for 1 minute.
8. Add salt, mix and add ½ cup water, mix and let the mixture come to a boil. Switch the heat off and add coriander leaves.
9. Transfer the vegetable korma into a serving bowl, garnish with coriander leaves and serve hot with appams.

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