Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Vegetable Korma Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Sunday, 18 January 2015

Vegetable Korma Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Korma Recipe Biography

Source:- Google.com.pk

Vegetarian Korma:
"This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice."
Ingredients
     1 1/2 tablespoons vegetable oil
    1 small onion, diced
    1 teaspoon minced fresh ginger root
    4 cloves garlic, minced
    2 potatoes, cubed
    4 carrots, cubed
    1 fresh jalapeno pepper, seeded and sliced
    3 tablespoons ground unsalted cashews
    1 (4 ounce) can tomato sauce
    2 teaspoons salt
    1 1/2 tablespoons curry powder
    1 cup frozen green peas
    1/2 green bell pepper, chopped
    1/2 red bell pepper, chopped
    1 cup heavy cream
    1 bunch fresh cilantro for garnish
Directions

    Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
    Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
vegetable korma recipe, how to make veg korma | mix veg kurma recipe:
vegetable korma recipe with step by step photos – aromatic and spiced curry made with mix vegetables.

korma or kurma is a curry dish which is popular in india as well as in central asia. the base of the curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts-seeds paste or a combination.

in the north indian and mughlai cuisine generally yogurt and cream are added. whereas in the south indian versions, coconut is used along with some nuts-seeds. there are many many variations of making a korma. the taste and the flavor varies with the cooking technique and the ingredients that are used in the korma. one of the most famous korma from north india is navratan korma.

this recipe of veg korma is not a sweet version. it is mildly spiced and has a nice red color coming from the dry kashmiri red chilies. i have added both coconut and yogurt in this south indian korma variation. the whole recipe has been made in a pressure cooker. if you have time than you can also cook the korma in a pan.
the vegetables can be of your choice (cauliflower, carrots, corn, baby corn, peas, beans, potatoes). you can also add paneer/cottage cheese or tofu to the korma. to make a vegan version of this recipe, substitute yogurt with a vegan yogurt.

i have tried and tested a lot of korma recipes before and most of them i felt lacked flavor, depth and taste. now after making so many kormas, i have become a kind of an expert in preparing korma curries. this recipe of vegetable korma was so good that i had to blog it along with the peas and potato korma.

many times it happens that i take step by step pics and the recipe never makes an appearance on the blog. if the recipe does not come to our standards of taste testing, i do not add them. all the pics get deleted. i keep on trying the same recipe with different ingredients and their proportions. the whole process from the selection of ingredients to taking pictures to the preparation starts all over again and lastly the taste testing. in pursuit of such a perfection, i have deleted countless cakes, breads, cookies and a few curry recipes.

this veg korma is best served with chapatis, kerala parotta, parathas and pooris. the next good option is to serve vegetable korma with steamed rice, jeera rice or kashmiri pulao. you can also have the curry with bread or dinner rolls.
lets start step by step mix vegetable korma recipe:

1. take all the ingredients for the making the spice paste or masala paste in a grinder.
2. add half cup of water and grind to a smooth paste.
3. rinse, peel and dice the veggies. i added carrots, french beans, potatoes, peas and some white button mushrooms.
4. heat oil and add onions and curry leaves. saute till the onions become translucent. no need to brown the onions.
5. add chopped tomatoes and turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.
6. add the ground spice paste.
7. stir and saute till oil starts to leave the sides of the paste. about 4 to 5 minutes on a low flame. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan.
8. add the diced vegetables and yogurt.

9. saute on a low flame for 3 to 4 minutes and then add water. season with salt. stir well. if using pressure cooker, cover with its lid and pressure cook for 2 to 3 whistles on medium to high flame. if using a pan, cover the pan and allow the vegetables to cook.
10. the veg korma is ready now.
11. garnish with some coriander leaves and serve the vegetable korma with rotis, parathas or pooris.
Creamy veggie korma:
Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Ingredients

    1 tbsp vegetable oil
    1 onion, finely chopped
    3 cardamom pods, bashed
    2 tsp each ground cumin and coriander
    ½ tsp ground turmeric
    1 green chilli, deseeded (if desired) and finely chopped
    1 garlic clove, crushed
    thumb-size piece ginger, finely chopped
    800g mixed vegetables, such as carrots, cauliflower, potato and courgette, chopped
    300-500ml hot vegetable stock
    200g frozen peas
    200ml yogurt
    2 tbsp ground almonds (optional)

Make it non-veggie

    ½ small raw chicken breast per portion

To serve

    toasted flaked almonds, chopped coriander, basmati rice or naan bread

Method

    Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
    Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
    Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Vegetable Korma Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics