Enjoy the veggies - Korma Recipe

Carrots, Cauliflower, Beans and all the greens are in full season these days and we all end up cooking mixed vegetable, Bhaji and many other recipes out of these. Let's try to do something different . In the morning I woke up to see that I do have carrots, cauliflower at home but was very confident that my husband won't eat the mixed vegetable sabzi I prepare and pav bhaji he has already said no last night so I decided to prepare " Korma " following one of the new recipes I found last night.

Believe me you have to give it a try it turned out awesome!!!!!!

So here's the recipe. Enjoy.

Ingredients:

Carrot – 2
French beans – 10
Cauliflower Florets – 1/4 cup
Fresh Green peas – 1/2 cup
Onion – 1
Tomato – 2
Red chili powder – 2 tsp
Mustard seeds – 1 tsp
Bay leaf – 1
Star anise – 1
Curry leaves – 1 sprig
Salt – to taste
Oil – 1 tbsp

To be Ground to a smooth paste:

Fresh grated coconut – 1/2 cup
Fennel seeds – 1 tsp
Cumin seeds – 1/2 tsp
Cashew nuts – 8 to 10
Khus- Khus (poppy seeds) – 1 tsp
Ginger – 1 inch piece
Garlic – 5 pods
Cardamom - 2
Cinnamon – 1 inch stick
Cloves – 2
Turmeric powder – 1/4 tsp

Instructions:

Chop the carrots, beans the size you prefer. Par boil carrots, beans, cauliflower and peas  in a vessel .
Grind the ingredients mentioned under the “to be ground to a fine paste” using little water to a smooth paste and keep aside.
Chop the onions and quarter the tomatoes.
Heat a wide pan or a wok with oil. Add  bay leaf, star anise and sauté till the aroma arises. Now add mustard seeds and let it splutter.
Add onions, curry leaves and sauté till the onions turns translucent. Now add red chili powder, salt and mix well. Now add the ground coconut paste and enough water to the consistency you prefer the korma to be and mix well and cook over low flame.
Let it come to a boil. Add the par boiled vegetables, quartered tomato pieces, give it a quick stir, check the consistency of the kurma now and add more water if necessary at this stage. Close the pan with a lid leaving a small gap and let the kurma cook over medium low flame for 7-10 mins.
By now the gravy would have thickened considerably, the vegetables would have been completely cooked, the raw smell would have gone and you can smell the aroma of the kurma.
Transfer to a serving bowl and serve hot with chapathi, poori or parotta.

Enjoy!!!

Raaghav's Mom