- 2 1/2 cups chopped vegetables (cauliflower, carrot, green beans, )
- 1/2 cup chopped fried paneer
- 3 tablespoons oil
- Pinch of asafetida (hing)
- 1/2 teaspoon cumin seeds (jeera)
- 1 seeded finely chopped green chilli
- 1 tablespoon shredded ginger
- 1 tablespoon coriander powder (dhania)
- 1/4 teaspoon turmeric Haldi)
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1/2 teaspoon garam masala
- 1/2 teaspoon mango powder (amchur powder)
- 1/2 cup seeded and chopped tomatoes
- 2 tablespoons finely chopped cilantro
- Mix the green chilli, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
- Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
- Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about halfway.
- Add the paneer. Mix well. cook until the vegetables are tender. Add more milk if needed for more gravy.
- Turn off the heat. Mix in the garam masala, amchur powder and cilantro.
- Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!
- Substitute any vegetable, for example, potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
Tip: Tofu can be used instead of paneer.
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