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Wednesday, May 21, 2008

Vegetable Korma

Preparation : 15 minutes

Cooking: 30-35 minutes (exc. time for steaming veggies)


  • 3/4 cup each of chopped cabbage, beans, carrots, potatoes and cauliflower
  • 1 small onion, sliced
  • 2-3 tbsp ghee (clarified butter)
  • Salt to taste
  • Coriander leaves for garnish

Blend the following into a very smooth paste:

  • 1/2 a coconut, shredded
  • 1 small onion
  • 5-6 flakes garlic
  • 1 piece ginger
  • 2 tbsp curd (plain yoghurt)
  • 1/2 tsp poppy seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 green chillies
  • 2 dry red chillies
  • 2-3 peppercorns
  • 1/2 tsp saunf (fennel)
  • 1 small stick cinammon
  • 1 cardammom
  • 2-3 cloves
  • 1 tbsp cashewnuts
  • 1 small tomato
  • 2 tsp thick tamarind juice or 2 tsp lemon juice


Steam the vegetables till they are about half done. Remove and set aside.
Heat the ghee and fry the sliced onion till it starts changing color. Now add the blended paste and fry till the oil starts leaving the sides of the masala. This will take a minimum of 15 minutes. Even if the paste sticks to the bottom of the pan, don't worry. The more the paste fries, the better the dish will taste.
If the paste starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continously.

When the paste is fried well and turns aromatic, add the half cooked vegetables and salt to taste. Add some water to get a gravy. Mix well. Put it back on the stove and bring it to a boil on low heat. The vegetables should be done by now. Remove from heat. Garnish with coriander leaves. Serve hot with chapatis or plain rice.

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