Trying to be a vegetarian the whole of this month (tamil month)…. and it is just not easy with everyone biting and chewing next to you.
When you think of a vegetarian menu, the first thing I can think of is a mixed rice and a korma with the addition of the sides. I have even been mocked at because of this (hope you read this)… but still, being a non-vegetarian this is what I think of first.
Vegetable korma is something I make very often in my house. Especially this korma, which goes well with almost everything.
It does not matter if you haven’t got all the vegies…you just need to have some basic vegetables to add to the korma and still it tastes good.
Potatoes (cubed) – 1 no
Carrot (cubed) – 1 no
Cauliflower (small florets) – ½ cup
Peas – ½ cup
Beans (chopped) – ¼ cup
Onion – 2 nos
Tomato – 2 nos
Ginger-garlic paste – 1 tbsp
Cloves – 3-4 pcs
Cinnamon stick – 1 no
Cardamons – 2-3 nos
Bay leaves – 2 nos
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
To grind to a paste:
Coconut (grated) – 3 tbsps
Saunf – 1 tsp
Cashew nuts – 8-10 nos
Poppy seeds – ½ tsp
Salt to taste
Chop the onions and tomatoes and grind them to a smooth paste using a blender without adding any water. Keep aside.
Grind the coconut, poppy seeds, saunf and cashew nuts to a fine paste and keep them ready.
In a large pan, heat the oil. When the oil is hot enough, add the whole garam masala’s i.e. the cloves, cardamons, bay leaf and cinnamon stick.
When they sputter, add the ground onions and tomatoes and sauté.
Sauté this for a minute or two and add the ginger-garlic paste.
Keep sautéing till the raw smell of the ginger-garlic goes and then add the dry powders i.e. the turmeric powder, red chilli powder.
Mix well into the gravy and keep frying on a low heat or else the dry masala powders would get burned. Keep frying till oil leaves from the sides of the pan.
Add all the cubed vegetables and mix well. Add a cup of water and close with a lid to cook the vegetables.
Cook on a medium flame till the vegetables are fully cooked.
Season with salt and reduce the heat and cook for further 5 minutes.
If the water has reduced add just half a cup of water and mix well.
When the gravy is bubbling, reduce the heat and add the ground coconut and cashew paste. Mix it well into the gravy.
Let it boil for just a minute or till the gravy thickens and remove from heat.
Garnish with coriander leaves and serve garnished with a wedge of lemon.
Enjoy with anything rice, roti even dosai.