Sunday, March 10, 2013

Vegetable Korma

There was a time when Poori Korma used to be the premium North Indian item on the menu of any restaurant in Mangalore and Udupi. We loved to eat Poori Korma at Mohini Vilas, Woodlands, Woodside, Madhuvan, La Shangrila Manipal and Diana Udupi. I am talking about the Seventies.

Now North Indian cuisine has come a long way and every nook and corner of Mangalore and Udupi have restaurants preparing North Indian Food. Yet, the flavour and taste of the authentic Vegetable Korma still lingers on. A blend of South and North cuisine, this korma is a going to be a sure hit with your family.

Mixed Vegetables(Beans, potato, carrot, cauliflower) - 1 cup cut into small pieces and boiled
Green peas - A handful (Boiled along with other veggies)
Paneer(Optional) - A handful chopped
Ginger Garlic paste - 2 tsp
Kasoori methi - 1/2 tsp(Optional)
Tomato - 1 medium chopped
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - A pinch
Sugar - 1/2 tsp
Curd  - 1 tbsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - A handful chopped

Grind to a fine paste:
Grated coconut - 1/2 cup
Onion - 1 chopped
Green chillies - 2
Cashew bits - 1 tbsp
Cloves - 2-3
Cinnamon - 1"
Cardamom - 1
Poppy seeds(Khus Khus) - 1/2 tsp
Roasted Gram Daal(Hurikadle) - 2 tsp


Heat oil in a thick pan.
Fry ginger garlic paste and then the ground masala paste till oil leaves the sides.
Add the dry powders, salt to taste and sugar.
Fry for another 2 mins.
Add optional kasoori methi and the curd and fry further till the masala is well combined with the curd.
Add the boiled veggies, chopped tomatoes and paneer.
Add the veg stock if you want the gravy to be thin.
Cook on slow fire till tomatoes are slightly tender.
Garnish with chopped coriander leaves.
Serve with a wedge of lemon along with pooris, rotis or chapathis.

No comments:


Related Posts Plugin for WordPress, Blogger...

Image Copy Control