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The Vegetarian Curry Bible
Vegetable Korma
Vegetable Korma 2
Ingredients:
Ingredients
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2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
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1 small cauliflower (250gms)
3/4 cup peas
2 potatoes
1 carrot
1 tomato
2 onions
2/3 garlic flakes
1 small ginger piece
1 tsp. chilli powder
1 tbsp. garam masala powder
1/2 tsp. turmeric powder
1tsp. Cumin seeds
Method:
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Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves
and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry
till onions turn brown. Add garlic + ginger paste and fry for a minute or so.
Add vegetables and fry for about 3 minutes. Add Water (about a cup or two).
Let the vegetables + turmeric powder cook.
4 tbsp. oil/ghee/any cooking medium
3/4 cup coriander leaves, chopped (optional)
Method
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3. Add coconut paste, khus-khus, salt and wait until cooked. (Note: Cook on low
heat.)
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If you are using canned or frozen vegetables skip the above step.
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Cut the cauliflower into small pieces, peel the potatoes and carrot and
cut them into small cubes, wash all vegetables.
Chop the tomatoes, grate the onions.
Make a smooth paste out of the ginger and garlic.
Heat oil in a vessel.
Add the cumin seeds.
Add onion and sauté.
Add ginger-garlic and fry for one minute.
Add all powder masalas and vegetables.
Add salt and sugar.
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0. Stir fry till crisp.
1. Add 2 cups hot water and cook till done.
2. Add coriander leaves before serving (optional).
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