Change is a part and parcel of our lives, whether it’s small or big, it doesn’t matter. Now, this same principal applies to our daily routine food also. Eating same type of meal is a little bit boring, so it’s very necessary to add a new flavour to your taste buds. And, for that, we are coming up with a delicious Vegetable Korma having an amazing aroma at the time of cooking that surely makes you crazy.

This mouth-watering dish includes a number of ingredients, such as coconut, cashew nut, poppy seed and much more. Though this Vegetable Korma recipe may seem long on the glance, it really is a very easy to follow, doesn’t require any exotic ingredients or advanced cooking skills. So, why don’t you try this delicacy today at dinner as you can follow the instructions that are mentioned below.

Prepare restaurant style Vegetable Korma at home to enjoy your dinner:

Serves: 3 servings

Required Ingredients for paste

• 2 tsp of Poppy Seeds (khus khus)
• 1/4 cup of Cashew Nuts
• 1/4 cup of fresh Coconut Powder (Grated)
• 1 Green Chilli (chopped)
• 1 Green Cardamom
• 1 Clove
• 1-inch piece of Cinnamon
• 3-4 Black Peppercorns (Kali Mirch)

Required Ingredients for curry

• 1/3 cup of French Beans (chopped)
• 1/2 cup of Green Peas (fresh or frozen)
• 1/2 cup of Carrot (diced)
• 1/2 cup of Cauliflower (diced)
• 1/2 cup of Potato (peeled and diced)
• 1 small piece of Bay Leaf
• 1 tsp of Ginger-Garlic Paste
• 1 large Onion (finely chopped)
• 1 Tomato (finely chopped)
• 1/2 cup Curd (beaten)
• 1/2 tsp of Red Chilli Powder
• 1 tsp of Cumin-Coriander Powder
• 1/4 tsp of Turmeric Powder
• 2 tbsp of Oil

Procedure

• Immerse poppy seeds in 1 tbsp of hot water and cashew nuts in 1/4 cup of hot water for 15 minutes.

• Now, remove the excess of water from cashew nuts and add to the small chutney jar of a grinder. Also add soaked poppy seeds along with water.

• Grind them properly, till medium coarse texture. After that, add green chilli, cardamom, coconut, clove, cinnamon and black peppercorns.

• Again grind them to a smooth paste. If the paste seems dry, then add 1-2 tbsp water and grind again.

• To prepare gravy, wash and cut all vegetables (beans, green peas, carrot, potato, cauliflower) into small pieces.

• Boil water in a big bowl over the medium flame. Add diced potato, salt and boil it for 5 minutes. After it, add chopped carrot, French beans, cauliflower and boil, till all the veggies turn tender.

• Switch off the flame and remove excess water. Keep this water for later use.

• Heat oil in the wok (Kadai) on the medium flame. Add chopped onion and bay leaf, fry till the onion turns translucent.

• Add ginger-garlic paste. Fry again for 2 minutes and add chopped tomato.

• Cook until tomatoes turn soft. Now, add prepared paste.

• Stir and cook for 2 minutes. Add beaten curd, red chilli powder, cumin-coriander powder and turmeric powder.

• Mix properly and again cook for 5-6 minutes. Now, add boiled veggies along with 3/4 cup of water.

• Mix well and cook, till the gravy turns thick. Stir in between occasionally to prevent sticking.

• Switch off the flame and transfer Vegetable Korma to the serving bowl.