Mixed vegetable korma is a coconut based vegetable stew that is served as a side dish along with roti not only that, it goes well with one pot meals such as pulaos, biryanis and dosas as well. You can find this korma in almost all the vegetarian restaurants in India. There are several version of making veg or non-veg korma, but I find this is easy to cook as this requires no grinding of any masala. I have used coconut milk into this curry, you can even use freshly grated coconut to enhance the flavour. Do try this korma and enjoy with Paratha, Roti or Dosa.
Ingredients:
2 cups of chopped mix veggie's (carrot, cauliflower, potato, green peas, beans)
1 onion, 3 green chillies, thinly sliced
2tbsp tomato paste
1/2tsp turmeric, 1tsp coriander powder, 1/2tsp garam masala
1tsp ginger garlic paste
1/2tsp mustard seeds
1cup coconut milk
1 green cardomom
1 cinnamon stick
1 star anise
1 spring of curry leaves
2tbsp oil
Salt to taste.
Cooking Method.
Boil the veggies with bit of salt and set it aside. Heat a deep frying pan with oil. Add star anise, cinnamon, cardamom and sauté till the aroma arises. Now add mustard seeds, curry leaves and let it splutter.
Add onions, green chillies and sauté till the onions turns translucent. Now add tomato paste, ginger garlic paste, turmeric, coriander powder, garam masala, salt and mix well and fry for another 2 to 3 minutes.
Now add the coconut milk and enough water to the consistency you prefer the korma to be and mix well and cook over low flame. Let it come to a boil.
Add the par boiled vegetables, give it a quick stir, check the consistency of the korma now and add more water if necessary. Close the pan with a lid and cook over medium low flame for 7-10 mins.
Serve hot with Rice, chapathi, poori or parotta.
