Restaurant Style Veg Kurma- Mixed Vegetable Korma, is a simple and elegant dish, can be prepared with any vegetables of your taste and likes. The detailed recipe with step by step cooking pictures follows.
Mixed Vegetable Korma is a simple, yet delicious recipe made with a combination of spices. It is a popular side dish for parotta, chappathi, appam/ hoppers, phulkas, ghee rice etc. Korma has many versions.
The procedure I have explained here is very easy to make, really healthy and nutritious with very common ingredients always available in kitchen. This korma I have made with mixed vegetables, so it is healthy too. Here I have added vegetables like potatoes, cauliflower, carrots, beans, tomatoes and onions. If you want you can add green peas also. This recipe is a my home favorite and my kids love to have along with poori and pulao.
How to Make Restaurant Style Veg Kurma- Mixed Vegetable Korma
In a blender, add coconut, poppy seeds, cashews, cardamom, cloves, cinnamon, split roasted gram, star anise and fennel seeds ground all these together with little water to a fine paste. Keep it aside.
Chop all the vegetables and rinse it well and keep it aside.
Cook the diced vegetables in water, salt and turmeric powder. Keep it aside.
Heat a wide deep bottom saucepan with oil, add the onions, green chilies and curry leaves. Saute well for a couple of minutes.
Add in ginger and garlic paste, stir well and saute until the raw smell completely goes on.
Add in the chopped tomatoes and saute for a couple of minutes.
Now add in the dry powders like red chili powder, coriander powder and garam masala powder. Combine well in a medium low flame for a minute.
Add the ground masala paste and combine well. Add 1 cup water and allow it to boil for 5 mins in a low flame.
Add cooked vegetables, adjust salt and simmer for 2-3 minutes that you get a thick kurma consistency.
Add chopped coriander leaves and lemon juice. Switch off the flame. Serve along with chappathi or poori.
Enjoy!! Happy Cooking.