Mixed Vegetable Curry, Vegetable Korma

4, 1 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 1 reviews

Posted by
Posted on 14, Sep 2015
Serving 4-5 people
Ready in 30-40 minutes
Post Views 2.1 K views
Post Rating 4.00 out of 5 , from 1 review
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Ingredients
  • Potato, big sized - 1 Nos, diced
  • Diced carrot - ½ cup
  • Green Beans, chopped to ¾ inch pieces - ½ cup
  • Onion, medium sized - 1 Nos, chopped
  • Green chillies - 2-4 nos, slitted
  • Cooked Green peas - ¾ cup
  • Finely chopped Ginger - 1 Teaspoon
  • Finely chopped Garlic - 1 Teaspoon
  • Cashew nuts - 10-12 Nos
  • Warm water - ½ cup
  • Coconut milk - ½ cup
  • Fresh Cream - 1 Tablespoon
  • Turmeric powder - ½ Teaspoon
  • Cumin powder - ½ Teaspoon
  • Coriander powder - 1 Teaspoon
  • Coconut oil - 1 Tablespoon
  • Curry leaves - 1 sprig
  • Salt to taste

Spices used:

  • Cinnamon stick - 1 inch piece
  • Cloves - 4 Nos
  • Cardamom - 2 Nos
  • Star Anise - 1 Nos
  • Bay Leaf - 1 Nos, small
Directions
  1. Soak cashew-nuts in warm water for 15 minutes. Grind together and make a fine paste. Set aside.
  2. Heat coconut oil in a heavy bottomed pan, add in the spices and fry for few seconds.
  3. Add in the chopped onions, ginger, garlic, potatoes and carrots. Sauté till the onions become translucent.
  4. Then add in the green chillies, chopped long beans, curry leaves, turmeric powder, coriander powder, cumin powder, salt and sauté for 1-2 minutes.
  5. Add in the prepared cashew-nut paste and cook till the vegetables are cooked well. If required, add little water. Stir occasionally.
  6. Then add the coconut milk, cooked green peas and cook for another 2-3 minutes. Stir continuously. Check for salt at this stage.
  7. Remove from heat, add in the fresh cream and combine well.
  8. Serve hot with rice, rotis etc.
4, 1 reviews

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