CARROT KORMA – A WINTER RECIPE

Winter is the time that fresh carrots are harvested and you will find juicy delicious carrots in plenty in the market. So, let us make a Carrot Korma with these delicious Carrots. It goes very well with Idli, Dosa, Idiyappam, Rice etc.

Ingredients:

Carrots – 300 gms (diced into small cubes)

Coconut Oil – 2 tsp

Cumin Seeds – ½ tsp

Onion – 1 (chopped)

Curry Leaves – from 1 sprig

Tomato (medium sized) – 1 (finely chopped)

Turmeric Powder – 1 pinch

Salt – as per taste

Finely Chopped Coriander Leaves- 1 tbsp

To Grind:

Grated Coconut – ¼ cup

Green Chilli – 3 (adjust to taste)

Ginger – ½ inch piece

Garlic – 2 pods

Cinnamon – 1 small piece

Green Cardoman – 2

Clove – 1

Saunf (Fennel Seed) – ½ tsp

Cashews – 10

Method:

Grind all the ingredients given under “to grind” to a fine paste with required water. Keep aside.

Heat the Oil in a pan. Add Cumin Seeds and allow it to crackle. Add Curry Leaves and the chopped Onion. Stir cook till the Onion becomes translucent.

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Add the Tomato, Salt and the Turmeric Powder. Cook for 2 to 3 minutes in medium flame.

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Add the chopped Carrots, mix well and simmer for 4 to 5 minutes till the Carrots turn soft.

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Add the ground Coconut Paste and required water (as per required consistency). Cook in low flame for 3 to 4 minutes. Add the Coriander Leaves.

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Stir and transfer to a serving bowl.