Mixed Vegetable Korma is a very mild yet flavorful dish.Try this recipe for Vegetable biryani and kuska biryani.It also goes with chapathi, parota, etc.
Prep Time: 20 mins
Vegetable Kurma for Biryani
Cooking Time: 20 - 30 mins
Cuisine: South Indian
Ingredients:
- Mixed Vegetable - 1 medium size bowl
- Onion - 1 big size
- Tomato -1 big size
- Coconut milk - 1 cup and 1/2 cup
- Ginger - Garlic paste - 1 tbsp
- Garam Masala Powder - 1 tsp
- Pepper Powder - 1 tsp
- Red chilly powder - 1 tsp
- Salt to taste
To Temper:
- Bay leaf - 1
- Star anise - 1
- Cloves - 2
- Cinnamon - 1
- Cardamon - 1
For Grinding:
- Coriander leaves - 1/2 cup
- Mint leaves - 1/2 cup
- Green chilly - 3
Method :
- Chop the carrots, beans, cauliflower, potato to the size you prefer.Keep aside.
- Grind the ingredients mentioned under the “For grinding” using little water to a smooth paste and keep aside.
- Chop the onions and the tomatoes.
- Heat a kadai with oil, star anise, bay leaf, cloves, cardamon, cinnamon and saute till the aroma arises.
- Add onions and saute till the onions turns translucent.
- Now add the ginger garlic paste and saute till raw smell goes.
- Add the chopped tomatoes with some salt cover and cook till it turns mushy.
- Once tomatoes cooked add all the masala powders and saute it for a min, now add the ground paste along with masala and mix it well.
- Now add the chopped vegetables mix it well with masala.
- Cover and cook the veggies in medium flame for 5 - 7 mins.
- Now add the second coconut milk and salt.cook till vegetables cooked.
- In last 5 mins add the first coconut milk and mix it well.
- Now the gravy would have thin or thick considerably, the vegetables would have been completely cooked, the raw smell would have gone and you can smell the aroma of the kurma.
- Serve with biryani or chapathi.
- I make this kurma in little watery consistency , you can make it either thick or thin according to your taste.
Picture:
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