I am a big, big, big fan of vegetable korma. I love eating it with ghee rice or with phulkas. Quite commonly found in restaurants all over South India, I had never tasted this dish back home at Ahmedabad. I fell in love with it the instant I had the first bite of it down South. 🙂
I had been trying and trying to get the taste of vegetable korma right. Whenever I made it at home, it always felt like something was not right. Finally, recently, I hit upon the right taste, thanks to my aunt who, by the way, is a fabulous korma maker.
Here goes the recipe that I used:
Ingredients (for 2 people):
For the gravy:
- About 4 tablespoons of fresh, grated coconut
- 2 green chillies
- 7-8 cloves of garlic, peeled
- 1 medium-sized onion
- 2 medium-sized tomatoes
- A fistful of fresh coriander leaves
- 2-3 cloves
- A 1-inch piece of ginger
- A 1-inch piece of cinnamon
- 1 teaspoon cumin (jeera)
- About 2 teaspoons dry coriander seeds (dhania)
- 1 teaspoon split chick peas (pottu kadalai)
- Fresh coriander leaves (chopped) for the garnish
- Salt to taste
- Sugar to taste (optional)
- Red chilli powder to taste (if required)
- Turmeric powder to taste
- 2 to 2-1/2 large cups of chopped vegetables – I used green peas, cauliflower, carrot, potatoes, French beans. You can even add moong or chana to it, or make the korma entirely out of moong or chana instead of adding vegetables
- About 2 teaspoons sambar powder
- About 2 teaspoons of thick curd
- A tablespoon of oil
- A pinch of asafoetida (hing)
1. Dice the tomatoes and onions. Cut the green chillies into two or three pieces each. Grind all the ingredients for the gravy together in a mixer, adding a little water. Keep aside.
2. Heat the oil in a pressure cooker and add the asafoetida. When it sizzles, add the gravy. Let it cook for a while, till the raw smell goes away.
3. Add salt and turmeric powder to the gravy as per your taste, and sugar and red chilli powder (if using). Mix well.
4. Add the chopped vegetables and sambar powder and stir well.
5. Add the curd and mix well.
6. Let everything cook together for about a minute, add just a little water (not too much!), then close the cooker. Let cook for 3 whistles or 5 minutes, and switch off the gas immediately. There, the korma is done! Garnish it with chopped, fresh coriander leaves.
- Instead of making the korma in a pressure cooker, you can even make it in a kadhai or pan. In that case, it would take a bit more time to cook.
- You could substitute the sambar powder with garam masala, for an entirely different taste.