Korma is a popular dish in India to eat with Roti, Naan, Chappati, Rice etc. They go well with Idli, Dosa also. There are many variations of Korma – Shahi Korma, Mughlai Korma, Kashmiri Korma, South Indian Korma etc. Kormas are mild in taste, creamy, flavorful and aromatic. The creaminess is brought with different elements depending on the region – like Cream and Nuts, Khoya and Nuts, Curd, Dry Fruits etc. Coconut and Cashew (and also Onion and Tomato) are used to get the creaminess in South Indian Korma. You can use as many or as little vegetables to make this dish.
Ingredients:
To grind:
Grated Fresh Coconut – 1/3 cup
Roasted Gram – 1 tbsp
Fennel Seeds (Saunf) – ¾ tsp
Maze – few strands
Black Pepper Corn – 10
Melon Seeds – 1 tbsp or Cashew – 10 (soaked in water for 30 minutes)
Poppy Seeds (Khaskhas) – 1 tsp
Cardoman Powder – 1 pinch or Green Cardoman – 3
For the Gravy:
Fresh Green Peas – ¼ cup (Frozen Peas thawed would also do)
Small Carrot – 1 (finely chopped)
Medium Sized Potato – 1 (peeled and cut into small cubes)
Finely chopped Beans – 12
Paneer (Indian Cottage Cheese) – 50 Gms (cut into cubes)
Coconut Oil – 2 tbsp
Medium Sized Onion – 1 (finely chopped)
Curry Leaves – from 1 twig
Ginger Garlic Paste – 1 tsp
Tomato – 1 (finely chopped)
Red Chilli Powder – 1 tsp
Coriander Seed Powder – 1 tbsp
Turmeric Powder – 1 pinch
Salt – to suit taste
Garam Masala – ¼ tsp
Finely chopped Coriander Leaves – 2 tbsp
Fresh Yogurt (Curd) – 2 tbsp
Method:
Let us start with making the masala paste. Take all the ingredients under “To Grind” column in a mixer jar. Grind them all together to a fine paste with little water as required. Keep aside.
Prep all the vegetable and paneer.
Heat the Oil in a pan. Add Onion and Curry Leaves. Sauté them till the Onion become translucent.
Add Ginger Garlic Paste and fry them together for a minute.
Add chopped Tomato, Salt, Chilli Powder, Coriander Seed Powder and the Turmeric Powder.
Cook till the Tomatoes become soft.
Add all the vegetables. Stir cook for 2 minutes.
Add 1 ½ to 1 ¾ cups of water.
When it comes to a boil, cover the pan with a lid and simmer for 6 to 8 minutes in low to medium flame till the vegetables are done.
Add the ground Coconut paste and required water (as per the consistency preferred by you). Simmer for another 3 to 4 minutes.
Add the Paneer Cubes, Coriander Leaves and Garam Masala. Simmer for another 2 minutes.
Add the fresh Yogurt and stir gently.
Simmer for another minute.
Transfer to a serving bowl.
Note:
You can parboil the vegetables to minimize cooking time.
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