Green vegetable korma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
1 stars - based on 1 votes

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INGREDIENTS:

  1. -- To Boil --
    1. 1 inch cubed Potato - 1
    2. Chopped Carrot - 1/2
    3. 1 inch cubed Elephant yam - 1/2 cup
    4. Chopped Cauliflower - 1/2 cup
    5. Green peas - 2 teaspoon (tsp.)
    6. Turmeric powder - 1/4 teaspoon (tsp.)
    7. Salt - to taste
  2. -- To Grind to paste (1) --
    1. Cinnamon stick - 1 inch
    1. Clove - 1
    2. Coriander seed - 1/4 teaspoon (tsp.)
    3. Ginger - 1 inch
    4. Green chili - 2
    5. Coriander leaves - 1/2 cup
    6. Garlic - 10 cloves
    7. Fresh shredded coconut - 1 tablespoon (tbsp.)
  3. -- To Grind to paste (1) --
    1. Cashews - 4
    2. Roasted peanut - 4
    3. Sesame seed - 1/4 teaspoon (tsp.)
    4. Poppy seed - 1/4 teaspoon (tsp.)
    5. Fennel seed - 1/4 teaspoon (tsp.)
  4. -- For Tempering --
    1. Unsalted butter - 2 teaspoon (tsp.)
    2. Oil - 2 teaspoon (tsp.)
    3. Cinnamon stick - 1 inch
    4. Clove - 1
    5. Curry leaf - 5
  5. Salt - to taste

PREPARATION:

  1. Add little water as possible and grind the 2 set of ingredients in to fine paste separately and keep it aside.
  2. Boil the vegetables by adding little water and keep it aside.
  3. In a pan heat butter, oil. Once hot enough add the cinnamon stick, cloves, curry leaves and cook for 2 -3 min.
  4. Now add the first ground ingredients and bring to boil, add the boiled vegetable and cook until raw smell is gone.
  5. Now add the second ground ingredients and bring to boil. Simmer and cook until right consistency is reached and serve.

NOTES:

  1. Goes well with chapati, iddiyappam.



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