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Vegetable Korma
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For The Dry Powder Masala

1 tsp aniseeds

12 mm ( 1/2“) stick cinnamon (dalchini)

1 to 2 cloves (laung / lavang)

1 cardamom (elaichi)

1 tsp poppy seeds (khus-khus)

To Be Ground Into A Smooth Paste (makes Approx. 1/2 Cup)

1/4 cup freshly grated coconut

3 to 4 green chillies , roughly chopped

1 small onion , roughly chopped

1 tsp chopped ginger (adrak)

1/4 tsp turmeric powder (haldi)

1/2 cup chopped coriander (dhania)

Other Ingredients

1/2 cup chopped french beans

1/2 cup chopped carrots

1/2 cup chopped potatoes

1/2 cup green peas

1/2 cup chopped tomatoes

salt to taste

1 tbsp ghee

2 bayleaves


For the dry powder masala

Heat a small pan, add all the ingredients and dry roast them on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.

When cool, blend in a mixer to a fine powder. Keep aside. 

How to proceed

Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.

Add the tomatoes and salt and simmer for 2 to 3 minutes.

Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.

For the tempering, heat the ghee in a small pan, add the bayleaves and sauté for a second.Pour the tempering over the korma and mix gently.

Serve hot with aappam.

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