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Mixed Veg Korma Recipe

Recipe By Slurrp

Mixed vegetables in coconut gravy. vegetable korma with detailed photo and video recipe. a simple and creamy flavoured mix vegetable recipe made with a coconut masala. it is known for its mild spice and creamy taste as compared to the traditional curries made with tomato and onion based sauce. there are myriad ways of making kurma or korma recipe, but this recipe is dedicated to south indian version of kurma recipe.

4.6
25 Rating -
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Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Mixed Veg Korma
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Ingredients for Mixed Veg Korma Recipe

  • 0.40 No.s Potatoes peeled and diced
  • 0.40 No.s Carrots chopped small
  • 2.40 No.s Green beans cut into small pieces
  • 1/5 tablespoon Oil
  • 0.40 No.s Bayleaf
  • 2.40 No.s Pearl onions finely chopped
  • 0.40 No.s Tomatoes finely chopped
  • 1/10 teaspoon Turmeric powder
  • As required Salt
  • 0.40 No.s Green cardamoms
  • 1/5 stick Cinnamon inch
  • 0.40-0.60 Cloves
  • 1/5 teaspoon Fennel seeds
  • 1/5 teaspoon Poppy seeds
  • 1/20 cup Coconut
  • 0.40 No.s Green chillies
  • 1/5 inch Ginger
  • sprig Mint leaves a few
  • 1/20 cup Water

Directions: Mixed Veg Korma Recipe

  • STEP 1. Into a pressure cooker add 2 potatoes peeled and diced, 2 carrots chopped small, 12 green beans cut into small pieces, salt to taste and ¼ cup water. Pressure cook for 3 whistles and release the pressure immediately. Open and keep aside.
  • STEP 2. In a preheated pan add 2 green cardamoms,1 inch cinnamon stick, 2 to3 cloves, 1 tsp fennel seeds,1 tsp poppy seeds. Roast e spices until aromas are released.
  • STEP 3. Put the roasted spiced into the grinding jar with ¼ cup fresh grated coconut, 2 green chillies chopped, 1 inch ginger chopped, a few sprigs of mint leaves and ¼ cup water. Blend to make a smooth paste.
  • STEP 4. Into a preheated kadai add 1 tbsp oil, 2 bayleaf , 12 pearl onions finely chopped. Saute until the onions are soft.
  • STEP 5. Add 2 finely chopped tomatoes, ½ tsp turmeric powder and saute until tomatoes soften. Drizzle a little oil over the tomatoes.
  • STEP 6. Then add the ground kurma masala and mix well to combine.
  • STEP 7. Next add the cooked vegetables and add ¼ to ½ cup water to adjust the consistency of the gravy. Stir to combine.
  • STEP 8. Cover and give it a brisk boil for 2 to 3 minutes. Add salt to taste. Turn off the heat.
Nutrition
value
421
calories per serving
8 g Fat11 g Protein80 g Carbs24 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    11g
  • Carbs
    80g
  • Fiber
    24g

MacroNutrients

  • Carbs
    80g
  • Protein
    11g
  • Fiber
    24g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    387mg
  • Iron
    6mg
  • Vitamin A
    1395mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    152mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    80mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    130mg
  • Manganese
    7mg
  • Phosphorus
    240mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp