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North Indian Vegetable Korma

A rich popular dish which goes wonderfully with bread dishes.

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Serves (4 to 5) 

           

Ingredients (A)

10 grams

20 grams

tablespoon

40 grams

2 pieces

5 grams

3 cups

 

Ingredients (B)

100 grams

100 grams

60 grams

80 grams

20 grams

 

Ingredients (C)

3 tablespoons

 

Ingredients (D)

4 tablespoons

teaspoon

1 teaspoon

As necessary

1 cup

 

Ingredients (E)

1 teaspoon

2 tablespoons

As necessary

 

 

 

Almond (soak in water and peel it)

Cashew nuts

Channa Dhal

Onion

Garlic

Ginger

Water

 

 

1st Potatoes

2nd Carrot     

3rd French Beans

4th Cauliflower

5th Green Peas

 

 

Ghee

 

 

Korma Powder

Gram Masala

White Pepper Powder

Salt

Water (mix with the powders above)

 

 

Sugar

Plain Yoghurt

Water (add according to preferred thickness)

 

 

1. Boil the Ingredients (A) until it becomes soft and leave it aside to cool. Then blend all the boiled ingredients with the water into a fine liquid texture.

2. Wash and cut the Ingredients (B) into cubes and leave it aside.   

3. Heat Ingredients (C) in a cooking pot but do not heat it till too hot.

4. Add Ingredient (D) into the pot and then reduce the flame and fry it till fragrant and oily.

5. Once the masala is done.

6. Add in the blended Ingredients (A) and simmer it well. Add in more water if it is necessary.

7. Increase the flame if necessary, and then add in the Ingredients (B) as follows,

8. Start with Potatoes, after 2 minutes add Carrot and French beans, then after 2 minutes add in the rest of the vegetables.

 9. Immediately add in the Ingredients (E), and add in water and salt if its necessary and simmer it till the vegetables are well cooked.

 

* If preferred, you can add in more and other vegetables.

 

 

Please Click Here And Refer To Tip A For This Particular Dish.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

North Indian Vegetable Korma.