Mixed Vegetable Curry, Vegetable Korma
Author:
Yummy N Tasty
Posted on,
14, Sep 2015
6.7 K views.
4
4/5 ( 1 vote )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
30-40 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Potato, big sized - 1 Nos, diced
- Diced carrot - ½ cup
- Green Beans, chopped to ¾ inch pieces - ½ cup
- Onion, medium sized - 1 Nos, chopped
- Green chillies - 2-4 nos, slitted
- Cooked Green peas - ¾ cup
- Finely chopped Ginger - 1 Teaspoon
- Finely chopped Garlic - 1 Teaspoon
- Cashew nuts - 10-12 Nos
- Warm water - ½ cup
- Coconut milk - ½ cup
- Fresh Cream - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
- Cumin powder - ½ Teaspoon
- Coriander powder - 1 Teaspoon
- Coconut oil - 1 Tablespoon
- Curry leaves - 1 sprig
- Salt to taste
Spices used:
- Cinnamon stick - 1 inch piece
- Cloves - 4 Nos
- Cardamom - 2 Nos
- Star Anise - 1 Nos
- Bay Leaf - 1 Nos, small
Instructions:
- Soak cashew-nuts in warm water for 15 minutes. Grind together and make a fine paste. Set aside.
- Heat coconut oil in a heavy bottomed pan, add in the spices and fry for few seconds.
- Add in the chopped onions, ginger, garlic, potatoes and carrots. Sauté till the onions become translucent.
- Then add in the green chillies, chopped long beans, curry leaves, turmeric powder, coriander powder, cumin powder, salt and sauté for 1-2 minutes.
- Add in the prepared cashew-nut paste and cook till the vegetables are cooked well. If required, add little water. Stir occasionally.
- Then add the coconut milk, cooked green peas and cook for another 2-3 minutes. Stir continuously. Check for salt at this stage.
- Remove from heat, add in the fresh cream and combine well.
- Serve hot with rice, rotis etc.
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Mixed Vegetable Curry, Vegetable Korma
| Author - Yummy N Tasty |
| Posted on - 14, Sep 2015 |
| Recipe URL, https://www.yummyntasty.com/recipes/mixed-vegetable-curry-vegetable-korma/ |
| Cooking time - 30-40 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Potato, big sized - 1 Nos, diced
- Diced carrot - ½ cup
- Green Beans, chopped to ¾ inch pieces - ½ cup
- Onion, medium sized - 1 Nos, chopped
- Green chillies - 2-4 nos, slitted
- Cooked Green peas - ¾ cup
- Finely chopped Ginger - 1 Teaspoon
- Finely chopped Garlic - 1 Teaspoon
- Cashew nuts - 10-12 Nos
- Warm water - ½ cup
- Coconut milk - ½ cup
- Fresh Cream - 1 Tablespoon
- Turmeric powder - ½ Teaspoon
- Cumin powder - ½ Teaspoon
- Coriander powder - 1 Teaspoon
- Coconut oil - 1 Tablespoon
- Curry leaves - 1 sprig
- Salt to taste
Spices used:
- Cinnamon stick - 1 inch piece
- Cloves - 4 Nos
- Cardamom - 2 Nos
- Star Anise - 1 Nos
- Bay Leaf - 1 Nos, small
Instructions :
- Soak cashew-nuts in warm water for 15 minutes. Grind together and make a fine paste. Set aside.
- Heat coconut oil in a heavy bottomed pan, add in the spices and fry for few seconds.
- Add in the chopped onions, ginger, garlic, potatoes and carrots. Sauté till the onions become translucent.
- Then add in the green chillies, chopped long beans, curry leaves, turmeric powder, coriander powder, cumin powder, salt and sauté for 1-2 minutes.
- Add in the prepared cashew-nut paste and cook till the vegetables are cooked well. If required, add little water. Stir occasionally.
- Then add the coconut milk, cooked green peas and cook for another 2-3 minutes. Stir continuously. Check for salt at this stage.
- Remove from heat, add in the fresh cream and combine well.
- Serve hot with rice, rotis etc.
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