Preparation time 15 minutes
Cooking time 15 minutes
1 1/2 cups paneer (cottage cheese)
2 cups mixed boiled vegetables (carrots, French beans, potatoes, cauliflower)
1/4 cup green peas
3 medium sized tomatoes
3/4 cup chopped onions
1 tsp ginger – garlic paste
1/2 tsp turmeric (haldi) powder
2 tsp coriander (dhania) powder
1 1/2 tsp chilli powder
1 tsp garam masala
1 cup milk
3 tbsp fresh cream
2 tbsp oil
1 tbsp butter
Salt to taste
Oil for deep frying
Let’s see how to make vegetable korma.
For this we need finely chopped boiled vegetables like carrots, green peas and French beans.
Then there is paneer or cottage cheese which needs to be fried.
FOR THE GRAVY
For the korma curry paste, we require onions, cumin seeds, turmeric powder, chilli powder, salt, fresh cream, butter, ginger garlic paste and tomatoes.
The tomatoes should be boiled, skinned and chopped into small pieces.
Now the vegetables we use for the vegetable korma too should be boiled after they are chopped.
And the cottage cheese must be cut into medium sized cubes and fried until it changes color slightly.
PREPARING THE GRAVY:
For preparing the gravy, take some butter on a pan. Since we are preparing Vegetable Korma, it’s alright to take butter in an adequate amount.
Once the butter melts, we’ll add some cumin seeds.
After the cumin seeds, take onion paste. And then ginger garlic paste. After nicely sauteing the ginger garlic paste, we’ll take onions.
Now that the mixture has turned golden brown in color, we’ll add in the onions.
Let it roast for some time.
There shouldn’t be any water part left.
After we saute the onions nicely, we’ll add in the tomatoes.
Tomatoes have been boiled, peeled and chopped into small pieces.
Upon adding tomatoes, stir well.
There’s a reason behind making any recipe. If we us the tomato puree uncooked, it has its own taste and smell. Similarly, if we cook the puree before using it, it would have a distinct smell and taste!
Now that the oil has started separating, it’s time to add spices. So let’s add in coriander and cumin seeds powder, a pinch of turmeric and chilli powder to taste.
Now stir well. Turn the gas on a low flame.
Now we’ll add in some milk.
Milk would change the dish in entirety. It’s getting the white color of Korma.
Next we’ll add in the boiled vegetables and fried cottage cheese to the gravy.
Now we add in salt to taste to the gravy. You need to take care that butter too has some salt.
Add some fresh cream to the curry, and use some for garnishing for later use.
Add in chopped green coriander leaves. Coriander leaves too, we can use like cream, some for the curry and some for garnishing.
Now the Korma is ready, we’ll serve it with rice and poppadom.
Let’s take the korma in a bowl, and we can garnish it with fresh cream and coriander leaves.