Veg Kurma / Vegetable Korma
by Hetal Kamdar
Ingredients (1/2)
- For Vegetables
- 1 Carrot chopped
- 8-10 French Beans chopped
- 1/2 cup Cauliflower Florets
- 1/2 cup Potato/Aloo chopped
- 1 Onion Chopped
- 1 Capsicum chopped
- For Curry
- 1 tbsp Cooking oil
- 1-2 Bay Leaves
- 3 Dry Red Chilies
- 1 tsp Cumin seeds/ Jeera
Ingredients (2/2)
- 1 tsp Hing/Asafoetida
- 3/4 cup Onion Puree
- 1 cup Tomato puree
- 1 12/ tsp Ginger Garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Garam Masala
- 8-10 Cashew Nuts
- 1 tbsp Poppy Seeds
- Salt as per taste
- a handful of finely chopped coriander leaves
Step 1 of 8
Firstly, boil water in a Kadai, add salt, and all the vegetables in it.
Step 2 of 8
Secondly, Cover the lid and let it boil for 10 minutes till all the vegetables are soft and tender.
Step 3 of 8
Now strain the excess water from the vegetables and keep it aside.
Step 4 of 8
For the Gravy
Step 5 of 8
Chop onions and capsicum and keep it ready.
Step 6 of 8
Heat oil in a Kadai and add bay leaves, dry red chilies, cumin seeds, and hing.
Step 7 of 8
Add onions and capsicums and saute on a medium flame for 3 minutes till they turn brown.
Step 8 of 8
Chop onion into big chunks and transfer it to a blender.
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