Wednesday, January 30, 2013

Veg Sweet Korma

Many years ago, when I was new to Veg Korma, I found most of the restaurants including Diana in Udupi and Komal's in Mangalore serving slightly sweetish korma and I liked that taste better than the typical South Indian Saagu or Koorma. However, the colour that kind of korma had was golden brown, as against the South Indian red one! I thought of experimenting with Sweet Korma North style with the colour of South style!

Here's Veg Sweet Korma. I am convinced that it tastes good to me. Why not to you and your family, especially kids!

With Pooris
Beet Root - 1/2 cup, peeled and diced into small bits
Carrot - 1/2 cup, peeled and diced into small bits
French beans - 1/2 cup(Optional) cut into small bits
Potato - 1/2 cup peeled and diced into small bits
Fresh/soaked green peas - 1/2 cup
Chopped onion - 1
Ginger Garlic paste - 1 Tsp
Brown Onion paste - 2 Tsp
Tomato puree - 2 Tsp(Or 2 small chopped tomatoes)
Kashmiri Red Chilli powder - 2 Tsp
Turmeric powder - 1/4 Tsp
Cumin powder - 1/2 Tsp
Garam Masala powder - 1/2 Tsp
Salt - To taste
Sugar - 1 Tsp or little more
Refined oil - 2 Tsp
Coriander leaves - A handful chopped

Boil the veggies with little salt and just enough water to cover, till tender.
Heat oil in a thick bottomed vessel.
Fry chopped onions till transparent.
Add brown onion paste, ginger garlic paste and fry.
Add Kashmiri chilli powder, turmeric and cumin powder and fry.
Now add the tomato puree, salt to taste and sugar and fry till raw smell disappears.
Add the boiled veggies with the stock, adjust salt, bring to a boil and simmer.
When the gravy starts to thicken, add garam masala powder, mix well.
Garnish with chopped coriander leaves and serve hot with pooris, rotis or saada dosas.

With Saada Dosas

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