Mixed Vegetable Korma
Recipe type: Curry
Cuisine: Indian
Cooking veggies
  • Carrot, diced- 2
  • Potatoes, diced- 2
  • Beans, cut small- 1½ cups
  • Peas- 1 cup
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Water- ¼ cup
  • Salt- to taste
To grind
  • Coconut, grated- 1 cup
  • Cinnamon, whole- 2 inch slice
  • Fennel powder- 1½ tsp
  • Water- ½ cup
To saute
  • Oil- 3 tbsp
  • Garlic, minced- 2 tsp
  • Ginger, minced- 2 tsp
  • Green chili, chopped- 2
  • Onion, chopped small- 1
  • Salt- to taste
  • Tomato, chopped- 2
  • Cilantro, chopped- 2 handful
  • Curry leaves- 1 stalk
Other ingredient
  • Coconut milk, thick- 1 cup
  1. In a large pot, cook the veggies along with chili powder, turmeric powder, salt and water.
  2. Don't overcook the veggies.
  3. In a blender, grind the above mentioned ingredients "to grind" to a smooth paste.
  4. Add this ground mixture to the cooked veggies and place the pot or cooker over low heat, combine well and let cook.
  5. In the meantime, place a skillet over medium heat, add oil.
  6. Add minced garlic, ginger and green chilies to the oil, saute till golden in color and aromatic.
  7. Add onion, season with some salt and saute till onions turn translucent.
  8. Add tomatoes and let it cook.
  9. Now, add cilantro and curry leaves, saute for a few minutes.
  10. Remove from the heat and add this to the veggie mixture.
  11. Gently combine everything well, let the mixture heat up a bit.
  12. Now, add the coconut milk, combine well and let it come to a boil.
  13. Taste and add salt if needed.
  14. Serve warm along with poori, paratha, crepes or rotis.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/best-tasting-indian-vegetable-korma-moms-vegetable-korma/