Authentic Vegetable Korma
This vegetable korma is the most delicious stew full of amazing flavors and delicious vegetables.
Equipment
- 1 4 or 5 qt Dutch oven
Ingredients
For the Korma Masala(gravy base)
- 1 tablespoon Fennel Seeds
- 2 tablespoon Roasted Split Chickpeas
- 2 teaspoon White Poppy Seeds
- ⅓ cup Raw Unsalted Cashews
- 3 tablespoon Fresh or Frozen Coconut
- 4 Cloves
- 4 Cardamom Seeds removed from pods
- 1 inch Cinnamon
- ½ inch Fresh Ginger
- 4 cloves Garlic
- 2-4 Indian Green Chillis stalks removed
- ¼ cup Mint Leaves washed and stalk removed
- ¼ cup Cilantro(Coriander) Leaves washed and roughly chopped
Other Ingredients
- 1 large Onion peeled and finely chopped
- 3 medium Tomatoes washed and diced
- 2 medium Kolhrabi peeled and diced
- ½ cup Green Beans chopped
- ½ cup Carrots diced
- ½ teaspoon Turmeric Powder
- 2 teaspoon Sugar
- Handful of Cilantro leaves washed and roughly chopped
- 2 cups Water
- 2 tablespoon Avocado/Sunflower Oil
- Salt to taste
Instructions
- Steam the kohlrabi, green beans and carrots for 10 minutes. Let it cool down for 10 minutes. While the vegetables are being steamed, assemble all the ingredients for the gravy masala. Place the ingredients for the masala in the blender, add ½ cup of water and blend until completely smooth. Keep aside.
- In a large pan, heat 2 tablespoon of oil. Add the chopped onions and saute for 3-4 minutes. Now add the tomatoes and mix well. Add the turmeric and season with some salt. Let this mixture cook for another 2-3 minutes.
- Add the ground korma masala paste. Now add 1 ½ cups of water and mix well. Add the sugar and some more salt. Cover the pan with a lid and let this mixture cook for around 10 minutes. Ensure the gravy does not have raw flavors of ginger or garlic once done.
- Now add the steamed vegetables. Mix and simmer for a couple of minutes. If the gravy is very thick, add ½ cup water. Season with more salt if required and top with the remaining cilantro before serving hot.
Notes
- Add only 1-2 green chillis or substitute with jalapeno/anaheim pepper to keep the heat low. After grinding the gravy masala, if it does taste too hot, add some more coconut/cashews and grind in to a paste again. This should help balance the heat.
- Use any vegetables you have on hand like potatoes, cauliflower, green peas, zucchini.
- Ensure the raw masala paste cooks well before mixing in the vegetables.
- Vegetable korma is a very versatile dish. You can serve it with steamed rice, flatbread like roti, parotta or naan. It goes really well with fried bread like pooris or with breakfast dishes including idlis and dosa.