Wednesday, 6 June 2007

Mixed Vegetable Korma in Home made Sauce

I prepare this recipe when we have sudden guests at home and I have bits and pieces of veggies in the fridge. It's a little lengthy process, but the taste comes out too good...Just because of the sauce I think...

Ingredients for Sauce:
Onions - 1 onion cut into small pieces
Coconut pieces - 1/2 cup (frm fresh coconut)
Ginger - 1/2 inch piece (cut into small pieces)
Garlic - 3 cloves
Almonds/cashews - 1 table spoon (roasted)
Coriander seeds - 1/2 tea spoon (roasted)
Red chillies - 2 (tear into pieces)
Salt - 1 tea spoon
Ghee/Oil - 2-3 tea spoons
Yogurt - 1 table spoon
Lemon Juice - 1 tea spoon (optional)

Preparation - Heat Ghee/Oil in a pan and add red chillie pieces, ginger, garlic pieces and then the onions..saute them for abt 3-4min. Take these into a blender. Add roasted corainder seeds, almonds/cashews, coconut pieces, salt and yogurt. Make a smooth paste (add littile water if required). Add lemon juice to this paste if you want to and mix well. Put it aside

Ingredients for Korma:
Sauce prepared by the above process - 1 large cup.
Onions - 2 (sliced into pieces)
Green chillies - 6 (cut/sliced into small pieces)
Vegetables - Of your choice (cauliflower florets boiled in water, Potato peeled and cut into cubes, Tomatoes cut into pieces, capsicum cut into small pieces, beans/carrots/peas also can be used)
Oil - 1 Table spoon
Salt - to taste

Heat Oil in a large pan, add onions and green chillies..Roast until onions are soft add all the vegetables and sauce. Add required amount of salt and mix well. Cover the pan and cook on medium flame for 10-12 minutes. Serve hot with Roti or Rice.

If you feel like the curry is not spicy enough, add garam masala powder at the end.

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