Monday, February 13, 2012

Vegetable Korma

Hey friends, this is the continuation of the previous post on Malabar Parotta. This is the Korma recipe, again from my younger daughter. Here she goes,

I love to learn new recipes as and when time permits. During my recent visit to India, my Mum-in-law, her mom (Hubby's grandma) and I were chatting about food over lunch. My mum-in-law had made this amazing vegetable korma which cleanly bowled me out. I immediately took out my iPhone and started typing  the recipe in my notes. I made this a couple of times and realized that it comes out best with fresh coconut and adjusting the spice quantity a little. And of course korma tastes the best with a nice flaky parotta and some filter coffee. Hope you enjoy this recipe. Thanks to my m-law for this recipe, although tuned to my taste.
Fresh coconut- 1 cup
Finely cut vegetables: carrots, potato, beans & green peas
Onion: 1 nos
Bay leaf: 1nos
Clove: 2-3 nos
Cumin Seeds: 1tsp
Khuskhus - 3/4 tsp
Ginger: 1 small piece (finely chopped)
Garlic: 1-2 nos (finely chopped)
Green Chillies 1-2 nos
Salt to taste

Step 1: Separating the coconut milk involves three main stages. Add some water and fine grind 1 cup of grated coconut and the khuskhus. Strain the coconut milk, lets call it Coconut Milk 1(this will be our thick coconut milk). Add some more water to the coconut and grind it again, strain it and store it in a separate mug, this will be our Coconut Milk 2 (kind of like 2% fat milk). Add some more water to the coconut and grind it again, this will be our Coconut Milk 3 (will resemble fat free milk)

Step 2: Add some salt and boil the vegetables till it is just cooked but still has a slight crunch

Step 3: In a pan add 1tbsp of oil, add cumin seeds,bay leaf and cloves. After cooking them for a few minutes, add the ginger, garlic and green chillies and saute till the raw smell is gone

Step 4: Add the boil vegetables and Coconut Milk 3 (fat free milk) and bring it to a nice boil.

Step 5: Add the Coconut Milk 2 and turn down the heat to medium flame and bring it to a boil.

Step 6: Turn the heat to low flame and add the Coconut Milk 1, make sure  not to turn the heat to high as it may curdle.

Step 7: Add some more salt if needed.

Vegetable Korma is ready to be served!!!


  1. i love barota and kuruma. It looks so yummy.

  2. That combination is definitely a killer combo..looks quite delicious n yumm

  3. Vegetable korma looks so healthy colorful and yummy.

  4. this recipe is simple and straight, Can I use the canned milk and dilute it three ways.. I usually do not get coconut at home, breaking it is a hassle.
    Love Ash.

  5. This looks yummy..Perfectly made..


  6. colourful kurma looks inviting!!

  7. Looks delish..what if we dont want to use coconut? what will be a good substitute for that? Thanks

  8. Yummy and tempting Korma,perfectly made

  9. Mmmm....parota kurma looks so yummy!

  10. I am hungry now..
    lipsmacking combo..;)
    Tasty Appetite

  11. love this combo...
    kurma looks delicious :)

  12. Mine is almost the same .. loved the flaky parotha..

  13. yummy n tasty recipe dear..vl try this......

  14. Aromatic korma with paratha, absolutely yummy.

  15. delicious and yum! am sure it tastes fantastic with parotas.. oh! those parottas looks awesome! being a malabari i feel ashamed that i haven't made it yet :)

  16. This looks so tempting along with the parathas, your parathas have come out perfect.

  17. Hope ur doing good Madam , where have you been ?? why no posts in your blog ??

  18. That combo' makes me hungry...lovely creation.

  19. A wonderful korma! So tasty looking.



  20. I loved this recipe; very tempting. Bookmarking. Just catching up on a lot of my reading list!


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