Vegetable Kuruma

Vegetable Korma is a very mild yet flavorful Mughlai dish. Korma is traditionally meat or vegetables cooked with onions in a creamy yogurt sauce.

Ingredients:

Oil – 2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Red Chili Powder – to taste
Milk – 2 cups
Yogurt – 1/2 cup
Paneer – 15 cubes
Tomato – 1 large
Carrots – 2 (approx 1 cup), cubed
Cauliflower – 2 cups, cut to bite size florets
Potatoes – 2 medium
Green Peas – 1 cup
Green Beans – 1 cup, cut to 1 inch pieces
Cilantro Leaves – 1/2 cup, finely chopped
Water – approx 2 cups


For grinding:

Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 3
Whole Cloves – 7
White (or Black) Peppercorns – 1/4 tsp
Broken Cashews – 1/4 cup
Onions – 2 medium, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Garlic – 2 Tbsp, finely chopped
Turmeric Powder – 1/2 tsp
Ginger – 2 Tbsp, finely chopped


Preparation:

1. In 1 tsp of oil add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.

2. Add 1/4 cup Cashew pieces and roast until golden.

3. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.

4. In between add Cauliflower, Green Peas,green beans, Carrots, a little Salt, 2 cups water for 2 minutes in a seperate pan.Add cubed potatoes and boil along with veggies for about 2 mins(check whether the veggies are 3/4 done).place the pan aside.

5. Add Ginger, Green Chilies and Garlic to the Onions(which is cookin in the other pan aldready) and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.

6. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).

7. Return onion paste back to pan and fry for about 2 seconds. Stir continuously. Now add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.

8. Add cubed Paneer and mix. Add Tomatoes, stir and cook for 1-2 minutes. Add Evaporated Milk and mix.

9. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.

10. Add cooked vegetables which in the other pan. Mix well. Add additional water to get consistency. Cook for 5 minutes.

11. Garnish with cilantro leaves and serve hot.It goes well with chappathi,Parotta.