Vegetable Korma

 This quick vegetable korma recipe is a great side to puri's, biryani or chapati.  This was an experiment gone right and I had plenty of help from my kids to put this together.

Vegetable Korma

Ingredients

Part 1

2 tbsp peanuts

2 tbsp sesame seeds

2 tbsp dry coconut, substitute with fresh coconut

1 tbsp oil

1 onion roughly chopped

1 tsp ginger garlic paste

1 tomato roughly chopped

1/4 cup chopped mint and coriander

1 tsp salt

1/2 tsp turmeric powder

Part 2

1 tbsp oil

1 tsp jeera

1 tsp garam masala

1 tsp chilli powder

1 tsp jeera powder

1 tsp coriander powder

1 cup chopped mixed vegetables of  your choice - I added potato, carrot and peas. You could add, broccoli, cauliflower, beans etc.

Salt to taste

Chopped coriander and lime to garnish

Let's get started

Step 1 - In a pan roast peanut, sesame and dry coconut. If you're using peanut with skin,  roast separately and remove the skin. Once roasted well, add to grinder.

Step 2 - In the same pan add oil and add ginger garlic paste, onion, fry till the onion turns brown.  Add tomato till the tomato is completely cooked. Cool and add to the same grinder. Add mint and coriander, salt and turmeric and grind to a fine paste. Add a little water if needed. What we need is a thick but creamy paste. 

Step 3 - In a pan, heat oil, add jeera till it splutters. Add the ground paste. Add the garam masala, chilli powder, jeera powder and coriander powder and stir in. Simmer for 2-3 mins till oil separates.

Step 4 - Add in the chopped vegetables and simmer till fully cooked. Add water as required to get the consistency of your choice.

Step 5 - Garnish with coriander and lime. Serve hot with puri's rice or chappati

Notes -

1. you can. make it without vegetable if serving with Biryani. The flavours are mild to not over power the biryani so acts as a great mild side.
2. You could also add soaked cashew for a richer and creamier taste.