Onion – 1
Cauliflower florets -1 cup
Carrot-Potato-Beans – 1 cup heaped (mixed)
Peas -1/3 cup
Turmeric powder -1/4 tsp
Coriander powder -1 tsp
Ingredients needed for Paste 1 – (Fry and grind )
Onion -1 (chopped)
Ginger -1 inch piece
Green chillies – 2
Coriander seeds -1 tsp
Heat a tsp of oil and fry onion, ginger-garlic-green chilli and coriander seeds.Grind to a paste and keep aside.
Paste -2 (Grind Raw )
Coconut -1/3 cup
Fennel seeds (sombu) – 1 tsp
Fried gram (Pottukadalai) -1 tsp
Grind raw with little water and keep it aside.
For the seasoning
Whole garam masala -1 inch cinnamon-1 cardamom-2 cloves
Fennel seeds -1/4 tsp
Oil -1 tbsp
Wash and blanch cauliflowers (put it in boiling water with a little salt).
Cook till soft. Keep aside
Wash, peel the skin and chop potatoes and carrots .Cut beans into 2 inch pieces.
Cook beans,carrot, peas and potato till soft or you can also pressure cook for 1 whistle. Keep aside. It should be half boiled and not overcooked.
Keep paste 1 and Paste 2 ready.
1.Heat oil in a pan, add whole garam masala, fennel seeds followed by chopped onions. Saute till onions turn transparent.
2.Then add paste 1 and saute for a few seconds.(since we have already fried it, there is no need to saute for a long time )
3.Then add all the vegetables.(carrot, beans, peas, potato and cauliflower)
4.Now add turmeric powder,coriander powder and salt needed .
5.Add paste 2, little water and cook for a few minutes till everything gets blended well with the masala. You can adjust the consistency of the gravy as per your preferences.
Garnish with coriander leaves and serve hot with pooris or chapati or jeera pulao or ghee rice.
More Korma/Kurma recipes from Padhuskitchen
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