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Vegetable Korma IndiOdyssey Feast
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Vegetable Korma

A mixture of vegetable in a spicy savory coconut tomato sauce.
Course Main Course
Cuisine Indian
Keyword Korma, Pure Veg, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 291kcal

Equipment

  • Kadai, Large Fry Pan

Ingredients

Korma Sauce1

  • 1 Green chili Fresh, finely chopped
  • 6 Almonds Dry Roasted (or not)
  • 6 Cashews Raw
  • ¼ cup Coconut Dried, shredded, sugar free
  • 1 tsp Cumin seeds
  • 1 Tomato Small, chopped

Vegetables

  • 1 Carrot Chopped
  • ½ cup Cauliflower Florets
  • ¼ cup Peas Fresh, shelled
  • ½ cup Green beans Chopped

Sauce

  • 2 tbsp Ghee 1 + 1 tablespoon
  • 1 inch cinnamon stick
  • 2 Cloves
  • 1 Green Cardamom
  • 1 Tomato
  • ¼ tsp Kashmiri red chili powder
  • ¼ tsp Turmeric powder
  • ¼ tsp Himalayan pink salt
  • ¼ tsp Black peppercorns Freshly ground
  • ½ cup Water More or less, as needed
  • 2 tbsp Cilantro Fresh, chopped

Instructions

Prepare vegetables

  • Clean, peel and chop the vegetables into bite-size pieces. Shell the fresh peas.
    Vegetable Korma IndiOdyssey Feast
  • Add 1 tablespoon of ghee into a kadai pan, or fry pan. Add the vegetables and saute for 5 -7 minutes. Add ¼ cup water to the vegetables, cover and continue to cook over low heat for another 5 - 7 minutes and water is absorbed.
    Vegetable Korma IndiOdyssey Feast
  • Remove the cooked vegetables with a slotted spoon and set aside.

Making the korma paste

  • Add the almonds, cashews, green chili, cumin seeds, small tomato and coconut flakes into a small food blender and blend to a smooth paste. Set aside.

Putting it all together

  • To the kadai pan, add another tablespoon of ghee. Then add the cinnamon stick, cloves and green cardamom and stir and cook for a minute or two.
  • Add the korma paste to the sauteed whole spices, and saute for a few minutes, stirring constantly.
  • Add the Turmeric powder and Kashmiri chili powder, salt & black pepper to the korma sauce; mix well. Add ½ cup water; mix well, cover and lower heat. Cook for about 15 minutes, stirring occasionally, until oil separates from the paste.
  • Add the sauteed vegetables, mix well, cook for a few minutes, adding more water, if necessary.
  • Remove from heat. Mix in the fresh chopped cilantro and serve.

Notes

This is great for me for one main meal. If you want to use it as a side dish, it will probably be enough for two, when served with rice or chapatis.