VEGETABLE KORMA
Vegetable Korma is lightly spiced curry from Indian cuisine. Korma is called or known as Kurma. I am sharing a rich creamy and buttery recipe of Vegetable Korma with you all. Its a restaurant style recipe that I am sure you all will love the most. Besides going and enjoying this dish in a restaurant you can make this dish at home and enjoy with family and friends.
About Korma or Kurma - Korma is a curry dish that is popular in India as well as in Central Asia. The base of curry can coconut paste, milk, yogurt cream, onion or tomato paste or nuts and seeds paste or combination.
In North Indian and Mughlai cuisine generally, milk, yogurt (curd) and cream are added. Whereas South Indian version is made up using coconut along with nuts and seeds.
There are many many versions of making Korma, The taste and the flavour vary with the cooking technique and ingredients used in the Korma.
About today's special Vegetable Korma recipe - This Veg Korma tastes awesome. Its not only sweet-tasting korma but also has spiced complex flavours. Green chilies bring some heat to the dish. You can also use dry red chilies.
I am sharing Mughlai style rich and creamy Veg Korma recipe with you all. I have added a generous amount of butter and cream to this dish which I am sure you all will fall in love with.
The Vegetables can be of your choice (cauliflower, french beans, peas, coloured bell peppers, paneer. potatoes). You can also add mushrooms or tofu to the korma.
The mix vegetable korma can also made up using pressure cooking method. Its a bit quciker version of making this dish. But I am sharing a recipe that can be made in pan. You can pressure cook after you sauté all the veggies.
This restaurant style Vegetable Korma is a weekend lunch on occasions. We like the mixed vegetables so I do make it more often. Serve this dish with Naan, Puris, Parathas or Soft Chapatis.
VEGETABLE KORMA
Ingredients -
- 2 large onions
- 1 medium roma tomato
- 2 garlic cloves
- 1 inch ginger 1 bay leaf
- 2-3 green cardamoms
- 2-3 cloves
- 4-5 pepper corns
- 1 cup water
- Half tsp cumin seeds
- Half cup cream
- Half cup butter
- 1 cup cauliflower florets
- 1/4 cup green peas
- 1/4 cup french beans
- Half cup mixed coloured bell peppers
- 10-12 cubes of paneer
- 1 onion thinly sliced
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 garam masala powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1 tsp sugar
- Salt to taste
- Coriander leaves and 2 tsp extra fresh cream for garnish
- Heat up a cup of water in a pan and add 1 tsp butter to it. Once the water starts boiling then add roughly chopped onion, roughly chopped tomato, garlic and ginger to it.
- Once the onions and tomatoes starts turning tender then add cardamom, cloves, bay leaf and pepper corns to it and let everything cook nicely.
- Once everything is cooked nicely you can remove all the spices from it and grind the other ingredients to a smooth paste. You can also grind onion tomato all together with the spices and strain the paste.
- Heat up 3-4 tsp butter in a pan and add cumin seeds to it and let it splutter.
- Once the cumin seeds start spluttering then add the grounded onion tomato paste to it and cook nicely.
- Once the oil starts oozing out of the paste, add all the spices to it and add the chopped veggies and mix well.
- Add water and season with salt.
- Cover and cook by stirring in between.
- When the veggies are half cooked then lower the heat and add 3-4 tsp fresh cream to it and mix nicely.
- Now add paneer cubes and cover and cook nicely. Keep stirring in between.
- You can adjust the consistency of the gravy you can add more water to it.
- Add sugar and add more cream to it.
- Add the remaining butter to increase richness of your gravy.
- Once the veggies are cooked nicely serve Vegetable Korma. Garnish with coriander leaves and fresh cream.
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