Vegetable Korma (Dry)

Today's recipe is Dry Vegetable Korma. Basically, the word korma meaning braising the dish with cream or yoghurt to make the dish thick and creamy.  Initially, this korma was prepared with meat only, but later people of India started preparing with vegetables also. Vegetable Korma is basically a North Indian Dish which is generally served with Naan or Roti. This dish is different from the regular mixed vegetable dish as it is generally made with nuts, cream and yoghurt. You can easily replace this dish with your regular dish in any of your parties and get-togethers. Normally the korma word refers to any gravy based dish. But today I have not kept gravy in my recipe. It is a dry version of vegetable korma. It can be served with any other gravy based dish. There are many ways of making this dish. But this one is my take on it. This is the best way of consuming the vegetables of your choice any time

In this recipe, I have cut the vegetables lengthwise. For tempering, I have used whole Spices and raisins. Cooked the vegetables with Indian spices and after the vegetables were partially cooked, then I have added yoghurt and other ingredients. The vegetables are kept crunchy in this recipe expect potatoes. (It will be cooked completely.) I have tried to make it little healthy as I have not used cream or ghee. The texture is super creamy and rich. To bring this creamy texture I have used various nuts paste. I have prepared this recipe without onion and garlic, but however, you can add it to the dish. 

So here is my complete recipe stepwise.

Preparation Time:- 20 minutes   Standing Time:- 10 minutes                   Cooking Time:- 20 minutes    Total Time:- 50 minutes

Number Of Servings:- 3 - 4 persons
Measurements:-
1 cup = 250 ml
½ cup = 125ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

Ingredients:-
* Mixed Vegetables of your choice:- 3 cups (cut lengthwise, I have used potatoes, beans, carrots, green and yellow capsicum)
* Yoghurt:- 2 tablespoon
* Tomato Puree:- ¼ cup
* Ginger Paste:- 1 teaspoon
* Cashew Nuts:- 10-12
* Almonds:- 6-8
* Melon Seed/ Magaz:- 1 tablespoon
* Raisins:- 1 tablespoon
* Cloves:- 3
* Green Cardamom:- 3
* Bay leaf:- 1
*Cinamon Stick:- 1 inch long
* Tumeric Powder:- ½ teaspoon
* Hot Chilli powder:- ½ teaspoon (you can adjust according to your taste.)
* Garam Masala Powder:- ½ teaspoon
* Dried Mint Powder:- ¼ teaspoon
* Oil:- 2 tablespoon
* Lemon Juice:- ½ teaspoon
* Water:- ½ cup + ½ cup for grinding nuts
* salt:- to taste
* Fresh coriander:-1 tablespoon + garnishing

Method:-
1. Soak Cashew nuts, almonds and melon seeds for 10 minutes. After 10 minutes grind them into a fine paste using ½ cup of water. Keep aside.

2. Heat oil in a non-stick pan, add bay leaves, green cardamom, cinnamon sticks, cloves and raisins, saute for 30 secs or till the raisins puffs up. Add all the vegetables one by one. ( If you are using bell peppers, don't add them at this point, as it cooks very fast.) Toss for 2 minutes over medium heat.

3. Add turmeric powder, chilli powder and salt to the pan. Toss nicely, cover and cook for 5 minutes over medium heat. You can sprinkle little water to avoid burning.

4. After 5 minutes, open the lid and add ginger paste and yoghurt. Mix well cover and cook again for 2 -3 minutes. 

5. Add tomato puree and nuts paste to the pan. (Which you prepared in step 1). Add ½ cup of water and mix well. Cover the lid and cook for 7-8 minutes or until all the vegetables are cooked properly but not mushy.

6. Add the bell peppers at this point to the pan which you have kept aside earlier. Cook for 2 minutes. Add coriander leaves, dried mint powder, garam masala powder and lemon juice. Mix well, check for seasoning. Cover the pan with a lid and switch off the flame. Let it stand for 10 minutes. After 10 minutes, the dish is ready to be served.

7. Take it out in a dish, garnish it with coriander leaves and serve hot.

Note:-
* You can add paneer (cottage cheese) to your recipe. For that cut the paneer into a one-inch cube. Shallow fry them with 1 tablespoon of oil. And add them at the time when you will add bell peppers. Do not over mix the paneer as it will break.

* If you want to keep little gravy, add water according to and adjust seasoning.

* People living outside India, and not aware of all the Indian spices, and Dried Mint Powder, you will mostly get all the spices in the Indian stores near your place. 

Serving Tip:- Serve this dish along with your main course with roti, naan or pilaf.


Do try my recipe and leave for comments below. Till then Happy Cooking.!


r-elish.blogspot.ch by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License