Mixed Veg Korma Recipe

Name: Mixed Veg Korma Recipe
Total time: 45 min
Yield: 5
Cuisine: South Indian

Recipe By Slurrp

Mixed vegetables in coconut gravy. vegetable korma with detailed photo and video recipe. a simple and creamy flavoured mix vegetable recipe made with a coconut masala. it is known for its mild spice and creamy taste as compared to the traditional curries made with tomato and onion based sauce. there are myriad ways of making kurma or korma recipe, but this recipe is dedicated to south indian version of kurma recipe.

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45minstotal

20minsPrep

25minsCook

ingredients serves

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Ingredients For Mixed Veg Korma Recipe

2 No.s Potatoes peeled and diced
2 No.s Carrots chopped small
12 No.s Green beans cut into small pieces
1 tablespoon Oil
2 No.s Bayleaf
12 No.s Pearl onions finely chopped
2 No.s Tomatoes finely chopped
0.5 teaspoon Turmeric powder
As required Salt
2 No.s Green cardamoms
1 stick Cinnamon inch
2 Cloves
1 teaspoon Fennel seeds
1 teaspoon Poppy seeds
0.25 cup Coconut
2 No.s Green chillies
1 inch Ginger
sprig Mint leaves a few
0.25 cup Water

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Directions : Mixed Veg Korma Recipe

STEP 1. Into a pressure cooker add 2 potatoes peeled and diced, 2 carrots chopped small, 12 green beans cut into small pieces, salt to taste and ¼ cup water. Pressure cook for 3 whistles and release the pressure immediately. Open and keep aside.

STEP 2. In a preheated pan add 2 green cardamoms,1 inch cinnamon stick, 2 to3 cloves, 1 tsp fennel seeds,1 tsp poppy seeds. Roast e spices until aromas are released.

STEP 3. Put the roasted spiced into the grinding jar with ¼ cup fresh grated coconut, 2 green chillies chopped, 1 inch ginger chopped, a few sprigs of mint leaves and ¼ cup water. Blend to make a smooth paste.

STEP 4. Into a preheated kadai add 1 tbsp oil, 2 bayleaf , 12 pearl onions finely chopped. Saute until the onions are soft.

STEP 5. Add 2 finely chopped tomatoes, ½ tsp turmeric powder and saute until tomatoes soften. Drizzle a little oil over the tomatoes.

STEP 6. Then add the ground kurma masala and mix well to combine.

STEP 7. Next add the cooked vegetables and add ¼ to ½ cup water to adjust the consistency of the gravy. Stir to combine.

STEP 8. Cover and give it a brisk boil for 2 to 3 minutes. Add salt to taste. Turn off the heat.

Nutrition
value

421

calories per serving

8 g Fat11 g Protein80 g Carbs24 g FiberOther

Current Totals

8 g Fat
11 g Protein
80 g Carbs
24 g Fiber

MacroNutrients

Carbs
80 g
Protein
11 g
Fiber
24 g

Fats

Fat
8 g

Vitamins & Minerals

Calcium
387 mg
Iron
6 mg
Vitamin A
1395 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
152 mcg
Vitamin B12
0 mcg
Vitamin C
80 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
130 mg
Manganese
7 mg
Phosphorus
240 mg
Selenium
5 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.