Vegetable Korma

I was over at Sacramento for the Labour Day weekend to catch up with my nieces, Samhita and Sanjitha. Since I love to flaunt my love for cooking, Samhi asked me to make her favourite vegetable korma before I left for Philly. We were travelling back to back and she was unsure if her dream will ever be fulfilled. I was determined not to disappoint her and with a lot of help from my aunt, whipped up a delicious korma.

Chopped tomatoes 1 cup
Potatoes 1 cup
Chopped onions 2 cups
Fresh green peas 1 cup
Cauliflower florets 1 cup
Chopped carrots 1 cup
Fresh grated ginger and garlic 1 tbsp
Whole milk or half n half 2-3 cups

For the Puree
Chopped green chillies 2 pcs
Chopped tomatoes 2 cups
Chopped onions 2 cups
Fresh grated coconut 1 cup
Fresh grated ginger 1 tbsp
Fresh minced garlic 1 tbsp

Cumin 1 tbsp
Garam masala 2 tbsp
Cinnamon, elachi and clove (few pcs)
Cooking oil
Fried cashews (optional)

1. Make a fresh puree by blending all the ingredients to a smooth consistency.
2. Steam all the vegetables and set aside.
3. In a kadai, heat oil and splutter cumin, green chillies, ginger, garlic and onions, cinnamon, elaichi and clove. Fry until the onions become a light pink.
4. Add the puree and allow it to boil until the raw smell evaporates.
5. Add the milk to make a rich gravy.
6. Add the steamed vegetables and stir.
7. Add the spices and allow the korma to cook with the spices.

Serve a piping hot delicious korma with rotis or bread.

Optionally, to give it a richer texture, you can puree cashews and add the paste to the gravy, but we avoided it to give the kids a healthy meal. Alternatively, you can fry the cashews in ghee and garnish the korma before serving.


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