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Vegetable Korma

All those who have read the ‘About’ page in this blog would be aware that the ‘cooking bug’ bit me when I was in the 7th class. Once when I had visited my maternal grandparents, I came across an old book lying around. By the look of it, I felt that it had remained untouched for quite some time. When I turned the pages, I was pretty ecstatic to see that it was my Aunt’s Home Science notes with lots of recipes in it . With my Aunt’spermission I took the book (fortunately her children were too young then 😉 ). That book has been my reference during my initial years. The book is still with me. One of my favourite recipes from that book is Vegetable Korma. This recipe is so good that I have never bothered trying out any other recipe. Without further delay, let me move on to it…But before that I would like to dedicate this post to my aunt ‘Shaalu’, as we fondly call her, for parting with that book, which has been my Bible of sorts in Cookery 🙂

Vegetable Korma

Source: My Aunt Shaalu

Vegetable Korma

All those who have read the 'About' page in this blog would be aware that the 'cooking bug' bit me when I was in the 7th class. Once when I had visited my maternal grandparents, I came across an old book lying around. By the look of it, I felt that it had remained untouched for quite some time. When

Ingredients
  

  • 1 cup Toor daal
  • 2 teaspoons Ghee
  • 1/2 cup Onion Chopped
  • 1 teaspoon Turmeric powder
  • 6 Cloves
  • 6 Cardamom Green
  • 2 inchs Cinnamon
  • 2 teaspoons Garlic paste
  • 2 teaspoons Ginger paste
  • 2 teaspoons Coriander powder
  • 1 teaspoon Chilli powder
  • 1/2 cup Coconut Milk (I used grated coconut)
  • 1/4 cup Curd
  • 2 teaspoons Cashewnut paste
  • to taste Salt
  • 6 Green Chillies
  • 2 Tomatoes chopped
  • 2 teaspoons Lime juice
  • 1/4 cup Coriander leaves

Instructions
 

  • Par boil the vegetables.
  • Cook daal till mushy.
  • In a pan, heat oil and butter and saute the onions.
  • Add the turmeric powder, whole spices, ginger-garlic pastes, coriander powder, chilli powder and stir well.
  • Add the cooked daal and mix well.
  • Add the coconut milk, curd and cashew paste (I ground the grated coconut along with curd and cashew) and salt.
  • When the mixture starts to boil, add green chillies, lime juice, tomatoes, par boiled vegetables and stir well.
  • When it starts to boil switch off the heat and garnish with coriander leaves.

Notes

Ideal with Roti, Chapathi, Naan etc
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