This is an easy to prepare korma for rotis and parathas. No prior cooking of veggies involved. Everything is cooked in just one pot. So it so simple to make and yet a tasty side dish. Its my moms recipe. She usually prepares this korma for chapatis.

       Generally Korma is prepared in various kinds. Mostly korma is a creamy mixed vegetable gravy (side dish) generally consumed with rotis/parathas and some times with rice and appam. Colour of the korma sometimes  white colour by adding only green chillies for spiciness. Some times korma is yellow colour by adding turmeric and chilli powder for spiciness and colour. Creaminess in the gravy is achieved by adding coconut paste, sometimes cashewnut paste, cream etc are used.


Easy Vegetable Korma


INGREDIENTS:

 Vegetables assorted (Carrot, beans, cauliflower, potatoes, green peas) - 1 ½ cup
Onion, chopped-1 medium (½ cup)
Green chilli, chopped-1-2
Ginger, finely chopped- 1 teaspoon
Garlic, finely chopped- 1 teaspoon
Tomatoes, chopped- 2 small (½ cup)
Turmeric powder- ¼ teaspoon
Chilli powder- 1 teaspoon
Coriander leaves, chopped- 2 teaspoons
Curry leaves- 1 strand (optional)
Oil- 3 teaspoons
Cinnamon- 1 bark
Cardamom- 2-3
Cloves-2-3

To grind:
Coconut- ½ cup
Fennel seeds/ Sombu- ¼ teaspoon


PROCEDURE:

  • Grind coconut with fennel seeds as a fine paste.
  • Heat oil in a pan and fry the cinnamon, cardamom and cloves. Once you get the aroma of the spices add onion and cook in that oil till translucent.
  • Add ginger and garlic and cook till the raw smell leaves about a minute or two in low flame..
  • Now add the tomatoes, green chillies, assorted vegetables and salt together.(Do not add water now)
  • Saute the veggies with tomatoes till the tomatoes starts to become mushy.
  • Now add turmeric and chilli powder and a cup of water and mix well. 
  • Close the pan with a lid and allow to cook the veggies till 75 percent done.(Check by pressing a potato piece it should break but should not become mashed up when you press)
  • Now add the ground coconut paste. Add little water if you feel the kurma is too thick. 
  • Allow to boil for a minute and add coriander leaves and curry leaves.
  • Note: You can use any veggies like Carrot, beans, cauliflower, potatoes, Knol khol, green peas, soya chunks ...etc. Use minimum of 3 or 4 veggie combinations as you wish to prepare in this kurma.
  • Cut all veggies almost even size. So that all veggies cook evenly though we do not cook veggies prior.
  • Note: You could soak 5-6 cashews and grind with coconut for more rich gravy.