Monday, 22 February 2016

Veg Korma

Everyday, I am pressed with this responsibility to prepare a vegetarian dish for my husband to take to office for his shared lunch. Although I am pleased with the thought that he will be eating healthy this way, the stress of cooking something new (at least 2-3 times a week) is hard to handle. So yesterday as I was discussing the food ideas with him, he suggested making Veg Korma and since I never tried it before, I liked the idea. I served some of it to my daughter as well and she loved it too. Hope his office colleagues love the taste as much as I do. 
For the spice paste
1 tsp poppy seeds
6-7 whole cashews
1 tsp fennel seeds
3/4 tbsp coriander seeds
3-4 whole Kashmiri red chilli
1 tbsp roasted chana daal
3 cloves garlic
1" piece ginger
1" piece cinnamon, 3 cloves, 3 cardamom 
Water to grind
Other ingredients 
1 large onion chopped 
1 large tomato chopped 
1/2 tsp turmeric powder 
1/2 cup coconut milk (you can adjust as per your taste)
Salt to taste
10-12 curry leaves
3-4 cups mixed vegetables (peas, carrots, beans, cauliflower, button mushrooms, potatoes) chopped into equal pieces
Water as required 
Start with the spice paste. First grind the poppy seeds to a fine powder followed by the cashews and then the rest of the ingredients one by one to achieve a smooth paste. Keep aside. 
Now, heat oil in a pan and add the curry leaves. Now add the onions and fry till translucent. Next add the turmeric powder and tomatoes and fry till soft. 
Tip in the spice paste and fry till oil leaves the side of the pan. Now add the salt and veggies and fry till they are well coated with the masalas. Add the coconut milk mixed with 1/4-1/2 cup water depending on how much gravy you want. Simmer and cook covered till the vegetables are tender. Garnish with fresh coriander and serve hot with either roti (less gravy) or rice (more gravy). 

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