- 1 1/2 cups paneer (cottage cheese)
- 2 cups mixed boiled vegetables (carrots, French beans, potatoes, cauliflower)
- 1/4 cup green peas
- 3 medium sized tomatoes
3/4 cup chopped onions
- 1 tsp ginger – garlic paste
- 1/2 tsp turmeric (haldi) powder
- 2 tsp coriander (dhania) powder
- 1 1/2 tsp chilli powder
- 1 tsp garam masala
- 1 cup milk
- 3 tbsp fresh cream
- 2 tbsp oil
- 1 tbsp butter
- Salt to taste
- Oil for deep frying
Let’s see how to make vegetable korma.
For this we need finely chopped boiled vegetables like carrots, green peas and French beans.
Then there is paneer or cottage cheese which needs to be fried.
FOR THE GRAVY
For the korma curry paste, we require onions, cumin seeds, turmeric powder, chilli powder, salt, fresh cream, butter, ginger garlic paste and tomatoes.
The tomatoes should be boiled, skinned and chopped into small pieces.
Now the vegetables we use for the vegetable korma too should be boiled after they are chopped.
And the cottage cheese must be cut into medium sized cubes and fried until it changes color slightly.
PREPARING THE GRAVY:
For preparing the gravy, take some butter on a pan. Since we are preparing Vegetable Korma, it’s alright to take butter in an adequate amount.
Once the butter melts, we’ll add some cumin seeds.
After the cumin seeds, take onion paste. And then ginger garlic paste. After nicely sauteing the ginger garlic paste, we’ll take onions.
Now that the mixture has turned golden brown in color, we’ll add in the onions.
Let it roast for some time.
There shouldn’t be any water part left.
After we saute the onions nicely, we’ll add in the tomatoes.
Tomatoes have been boiled, peeled and chopped into small pieces.
Upon adding tomatoes, stir well.
There’s a reason behind making any recipe. If we us the tomato puree uncooked, it has its own taste and smell. Similarly, if we cook the puree before using it, it would have a distinct smell and taste!