Vegetable Korma ( How To Make Veg Korma)

Vegetable korma is a dish that is available all over india, but it is very interesting to note how the seasonings and flavourings change from region to region. Here is the south indian version of korma that makes an excellent ‘masaledar’ side dish for rice, puris, appam, etc.
Add your private note Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

For The Dry Powder Masala1 tsp aniseeds
12 mm ( 1/2“) stick cinnamon (dalchini)
1 to 2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tsp poppy seeds (khus-khus)

To Be Ground Into A Smooth Paste (makes Approx. 1/2 Cup)1/4 cup freshly grated coconut
3 to 4 green chillies , roughly chopped
1 small onion , roughly chopped
1 tsp chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 cup chopped coriander (dhania)

Other Ingredients1/2 cup chopped french beans
1/2 cup chopped carrots
1/2 cup chopped potatoes
1/2 cup green peas
1/2 cup chopped tomatoes
salt to taste
1 tbsp ghee
2 bayleaves

Method
For the dry powder masala

1. Heat a small pan, add all the ingredients and dry roast them on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed

1. Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.
2. Add the tomatoes and salt and simmer for 2 to 3 minutes.
3. Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.
4. For the tempering, heat the ghee in a small pan, add the bayleaves and sauté for a second.
5. Pour the tempering over the korma and mix gently.
6. Serve hot with aappam.

RECIPE SOURCE : South Indian Recipes