Healthy Foodist
VEG KORMA (NO ONION GARLIC)
Difficulty:
Preparation Time:
20 Minutes
Cooking Time:
20 Minutes
Total Time:
40 Minutes
Servings:
4
‘Korma’, is traditionally a rich, thick and creamy gravy-based mixed vegetable dish, quite popular in most parts of India. Depending on the region where it is made, the main elements of the recipe get changed. We can have a Kashmiri version of Korma which has nuts, dry fruits, yogurt-based gravy or the Shahi Punjabi Style Korma that has fresh cream to add an element into it. Towards the South, it is the ‘Kurma’ which has spicy flavours coming from whole dry spices offset by coconut milk to balance the taste and add creaminess to the dish.
This Veg Korma recipe is pretty healthy in the sense that its loaded with veggies, at the same time not very heavy on fat. The use of coconut and milk in this recipe helps give a creamy texture instead. You can alter the vegetables as per choice/availability. The ingredient list is quite long but its all worth in the end when you get to enjoy this homemade but restaurant style dish. This Jain Veg Korma (made without using onion garlic) could get along well with some hot piping Pooris, Naan, Phulkas or some steamed Plain/Jeera Rice.
Ingredients:
- 1 cup freshly grated coconut
- 1 tablespoon melon seeds
- 4-5 dry red chillies (Byadgi/Kashmiri)
- 1 teaspoon oil
- ½ cup cauliflower florets
- ¼ cup french beans (cut in long)
- ¼ cup carrot pieces
- 1 small green capsicum
- 1 small potato
- ¼ cup green peas
- ¼ cup paneer pieces
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- ½ teaspoon turmeric
- 1 teaspoon red chilli powder
- ½ teaspoon coriander powder
- 1 teaspoon garam masala
- ½ cup milk
- Salt, to taste
- 2-3 tablespoon chopped coriander
Direction:
- To begin with the gravy base of this recipe, take freshly grated coconut, melon seeds and dry red chillies in a mixer jar. Add water as required to make a thick paste. Keep it aside.
- Heat a teaspoon of oil in a wok. Add all the cut/ diced vegetables and stir fry them on medium-high flame. Add salt and keep tossing over for 3-4 mins until they are partially cooked. Turn the flame to low, cover and let the veggies steam without adding water. Once the veggies are about 70% cooked, remove them in a plate.
- Add a tablespoon of oil in the same wok. Once it’s hot, add in 1-2 bay leaves, cumin seeds and the prepared paste.
- Into it, add hot water as required, turmeric, red chilli, coriander powder and garam masala. Fry the gravy on low-medium flame for 3-4 mins till it gets thick and changes colour to light brown.
- Now add in the fried vegetables, a cup of hot water and salt to taste. Mix everything well.
- Finally add milk and let the gravy simmer on low-medium heat for 4-5 mins till the vegetables get further cooked and desired consistency of the korma in achieved.
- Lastly, add chopped coriander, turn of the flame and give a mix.
- Our Jain Veg Korma is ready and can be served alongside some hot Pooris, Naan, Phulkas or Rice.
