South Indian Vegetable Korma

Name: South Indian Vegetable Korma
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup finely chopped green beans; 1 cup finely chopped carrot; 2 medium potatoes, diced into small pieces; 1/2 cup shelled green peas; 1 large tomatoes, peeled and finely chopped; salt, to taste; 1 tablespoon vegetable oil (or ghee if you prefer); 5 -6 fresh curry leaves; 1/2 bunch cilantro leaf (to garnish); 1/2 cup grated unsweetened coconut; 6 green chilies, roughly chopped (and de-seeded for a milder curry, if you prefer); 1 small onion, chopped; 1/2 inch piece fresh ginger, chopped; 1/2 teaspoon ground turmeric; 1 bunch cilantro; water; 1 teaspoon ground aniseed; 1 inch piece cinnamon bark; 6 cloves; 2 green cardamom pods; 1 tablespoon white poppy seeds

Submitted by Daydream

"Aromatic and delicious, with the fresh and lively flavour of cilantro, balanced by the creamy sweetness of grated coconut. Feel free to substitute vegetables of your choice. Cauliflower, winter squash, red bell pepper and aubergine all work well. We are lucky to have a neighbour with a 'drumstick' tree, so I included some of this in mine. Yum! Serve with rice, and other curry dishes if you wish. Adapted from a recipe by Chandra Padmanabhan."

Download

Ready In:: 40mins
Ingredients:: 21
Serves:: 4

ingredients

1 cup finely chopped green beans
1 cup finely chopped carrot
2 medium potatoes, diced into small pieces
¹⁄₂ cup shelled green peas
1 large tomatoes, peeled and finely chopped
salt, to taste
1 tablespoon vegetable oil (or ghee if you prefer)
5 -6 fresh curry leaves
¹⁄₂ bunch cilantro leaf (to garnish)
Coconut Cilantro Paste
¹⁄₂ cup grated unsweetened coconut
6 green chilies, roughly chopped (and de-seeded for a milder curry, if you prefer)
1 small onion, chopped
¹⁄₂ inch piece fresh ginger, chopped
¹⁄₂ teaspoon ground turmeric
1 bunch cilantro
water
Masala Powder
1 teaspoon ground aniseed
1 inch piece cinnamon bark
6 cloves
2 green cardamom pods
1 tablespoon white poppy seeds

directions

Blend or process the grated coconut, chillies, onion, ginger, turmeric and cilantro together with a little water, in a blender or processor, until they form a fine paste. Set to one side.
For the masala, heat a small, heavy-based skillet or pan over a medium-high heat. Add the anise, cinnamon, cloves, cardamom pods and poppy seeds, and dry-roast them until they give off a strong aroma. Be careful they do not burn. Grind them to a fine paste and set aside.
Place all the vegetables except the tomato in a heavy saucepan, and add enough water to just cover them. Bring to to boil, reduce heat and simmer, covered, until the vegetables are just tender. Add the chopped tomato and salt, to taste, and simmer 1 - 2 minutes longer.
Add the coconut/cilantro paste to the vegetables, and stir, before adding the masala powder. Mix well.
Heat the oil or ghee in a small skillet, and saute the curry leaves for a minute or two before adding them to the korma.
Garnish the finished dish with fresh cilantro leaves.

Questions & Replies

Got a question? Share it with the community!

Reviews

Flavor and smell were good. I ended up with a little too much water in the dish. Next time I will err on the side of less water in which to boil the veggies.

aarbow
Loved the recipe. Adjusted green chilli use to reduce spice level. It came out really good.

rpfoodlover
yummy...

whiteindian

RECIPE SUBMITTED BY

Daydream

Australia

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"

View Full Profile