By Dr. Shikha Sharma
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Vegetable Korma


  • 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


  1. Mix the green chilli, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the paneer. Mix well. cook until the vegetables are tender. Add more milk if needed for more gravy.
  6. Turn off the heat. Mix in the garam masala, amchur powder and cilantro.
  7. Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!
  8. 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.

Posted in
#Healthy Recipes

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    • as
    • September 1, 2020


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