Vegetable Korma

Vegetable Korma is a dish originating in South Asia or Central Asia, consisting of vegetables braised in a spiced sauce made with coconut and yogurt cream. This recipe does not come under a sweet version. It is mildly spiced and has a nice color and flavor of dry red chilies and spices. This is a pressure cooker method m sharing today.

photo of vegetable korma
1/4 cup Carrots (chopped)
1/4 cup French Beans (chopped)
1/4 cup Peas
1/4 cup Cauliflower Florets (chopped)
1/4 cup Potatoes (chopped)
1 Onion (chopped)
1 tomato (chopped)
2 tbsp Yogurt
1/4 tsp Turmeric Powder
3 tbsp Oil
1-1/2 cup Water
Salt as required
5 tbsp Coconut Powder or Fresh grated Coconut (for grinding)
6 Whole Cashews (for grinding)
1/2 tsp Roasted Chana Dal (dalia) (for grinding)
1/2 tsp Coriander Seeds (for grinding)
1/2 inch Ginger (for grinding)
3 Garlic Cloves (for grinding)
4 Dry Red Chilies (for grinding)
1 inch Cinnamon Stick (for grinding)
2-3 Cloves (for grinding)
1/2 cup Water (for grinding)
In a blender add all the ingredients mention in the grinding table and blend it into a smooth paste. Heat oil in the pressure cooker. Add onions and sauté until it's translucent. Add chopped tomatoes, turmeric and sauté for 3-4 minutes on medium flame until the tomatoes soften. Now add the ground masala paste and sauté until the oil starts to leave the sides on the masala paste. Now add the vegetables, yogurt and cook for 5 minutes. Then add the water, salt and pressure cook until 3-4 minutes on high flame. One done serve hot with roti, rice and parathas.