Ingredients:
Vegetables- potatoes, carrots, peas, cauliflower- diced, not too small pieces
Onion-medium sized, sliced lenghthwise
Garlic-sliced lengthwise-5-6
cloves-4
cardamom- 2 each
Oil-a tbsp
Chopped corriander leaves to garnish
Salt-to taste
To Grind into a paste:
Coconut-1/2 cup
Green Chillies-3-4 nos
Roasted gram/pottukkadalai-2 tsps
Fennel seeds/saunf-a tsp
Khus khus/poppy seeds-a tsp(optional)
Method:
1. Cook vegetables till done. Or you may use pressure cookker to cook the veggies seperately.
2. Heat oil in the utensil intended to make the curry.Throw in the spices first and then the onione/garlic/tomatoes one by one. Sauté the contents till the raw smell vanishes.
3. Now add the cooked vegetables to the container and saute it for a min. Not necessary to saute it for long becoz its already pressure cooked.
4.Transfer the ground paste along with enough water.Bring to boil .
5.Garnish with corriander leaves.
Korma is best when served with parathas, rotis or even ghee rice.
