South Indian Vegetable Korma Recipes
VEG KURMA | VEGETABLE KORMA RECIPE
South Indian style veg kurma recipe made with mixed vegetables, spices & coconut. This hotel style vegetable korma tastes very delicious, flavorful & is quick to make. Instructions included for stovetop and Instant pot.
Provided by Swasthi
Categories Side
Time 35m
Number Of Ingredients 28
Steps:
- Fine chop onions & tomatoes. Slit chilli and set aside all of these. Cube the veggies to ½ inch sizes and set aside. Keep the potatoes immersed in a bowl of water until used.
- Make a fine paste of coconut, cashews, roasted chana dal & saunf with 6 tbsps water. If you do not like the flavor of fennel seeds you may skip it. Set aside the kurma paste.
- Heat a pot with oil. Then saute bay leaf, star anise, mace, jeera, cardamoms, cloves and cinnamon until they sizzle.
- Next put in the chopped onions and green chili. Fry until they turn transparent & pink in color.
- Fry ginger garlic paste until the raw smell goes off.
- Next saute tomatoes with salt until mushy and soft.
- Add turmeric, chilli powder, garam masala and coriander leaves. Saute well for 2 to 3 mins until the masala smells really good.
- Transfer the coconut paste and saute for few minutes until the kurma masala smells good.
- Drain the water from potatoes and add them to the pot.
- Next add the other veggies and mix well. Fry for 2 to 3 minutes and then pour water just enough to cover the veggies. Adjust salt if needed.
- Cook until the veggies are cooked. Garnish with coriander leaves.
- Serve veg kurma with chapati, pulao or biryani.
- Press SAUTE button and pour oil to the inner pot of Instant pot. Add all the whole spices and saute for 30 seconds.
- Next add onions and chili. saute for 3 mins.
- Add ginger garlic and saute for 30 seconds.
- Next add tomatoes and salt. Saute for 1 minute.
- Move the onions and tomatoes to one side. Add the potatoes to the other side.
- Cover with an external lid and cook for 1 to 2 minutes.
- Saute all of these for 1 to 2 minutes.
- Add in all the spice powder and saute for 30 to 60 seconds.
- Press CANCEL button and add the coconut paste.
- Add the rest of the veggies and mix well.
- Pour water and deglaze the bottom by scrubbing with a spatula. This releases bits of food stuck there & avoids a burn.
- Taste the water and add more salt if needed.
- Secure the Instant pot with the lid and position the steam release handle/ value to sealing.
- Press PRESSURE COOK button (high pressure) and set the timer to 1 minute.
- After the Instant pot beeps, wait for 1 minute. Then release the pressure manually by moving the steam release value from sealing to venting.
- Give a gentle stir. Vegetable korma will look runny at this stage but will thicken after it cools down a bit.
Nutrition Facts : Calories 233 kcal, Carbohydrate 28 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, Sodium 544 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
SOUTH INDIAN VEGETABLE KORMA
Aromatic and delicious, with the fresh and lively flavour of cilantro, balanced by the creamy sweetness of grated coconut. Feel free to substitute vegetables of your choice. Cauliflower, winter squash, red bell pepper and aubergine all work well. We are lucky to have a neighbour with a 'drumstick' tree, so I included some of this in mine. Yum! Serve with rice, and other curry dishes if you wish. Adapted from a recipe by Chandra Padmanabhan.
Provided by Daydream
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Blend or process the grated coconut, chillies, onion, ginger, turmeric and cilantro together with a little water, in a blender or processor, until they form a fine paste. Set to one side.
- For the masala, heat a small, heavy-based skillet or pan over a medium-high heat. Add the anise, cinnamon, cloves, cardamom pods and poppy seeds, and dry-roast them until they give off a strong aroma. Be careful they do not burn. Grind them to a fine paste and set aside.
- Place all the vegetables except the tomato in a heavy saucepan, and add enough water to just cover them. Bring to to boil, reduce heat and simmer, covered, until the vegetables are just tender. Add the chopped tomato and salt, to taste, and simmer 1 - 2 minutes longer.
- Add the coconut/cilantro paste to the vegetables, and stir, before adding the masala powder. Mix well.
- Heat the oil or ghee in a small skillet, and saute the curry leaves for a minute or two before adding them to the korma.
- Garnish the finished dish with fresh cilantro leaves.
Nutrition Facts : Calories 393.3, Fat 23.3, SaturatedFat 16.9, Sodium 53.3, Carbohydrate 43.9, Fiber 12.1, Sugar 11.8, Protein 8.5
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