VEG KURMA | KORMA RECIPE
Step 1: Soak 12-15 cashews in hot water for 20 to 30 minutes. Drain and set aside.
Step 2: Blanch the cauliflower.
Step 3: Rinse, peel, and chop 1 medium potato, 7 to 8 french beans and 1 medium carrot. Chop 1 medium sized onion finely and 1 medium sized tomato.
Step 4: Place 5 tablespoons dessicated coconut, 2 teaspoons white poppy seeds (optional), ½ tablespoon roasted chana dal, ½ tablespoon coriander seeds...
1 teaspoon fennel seeds, ½ teaspoon cumin seeds, 3 cloves, 2 green cardamoms, 4 peppercorns, 1 marathi moggu, & 1 piece of stone flower in a blender.
Step 5: Add the soaked cashews, 2 green chilies (chopped), 3 to 4 medium sized garlic (chopped) and 1 inch ginger (chopped).
Step 6: Add ½ cup water and grind to a smooth fine paste
This is what it should look like. Should be a fine consistency.
Step 7: Next. heat 2 tablespoons oil in a 2-litre pressure cooker. Add the chopped onions.
Step 8: Stir and sauté until the onions turn translucent or a light golden. Add 7 to 8 curry leaves and mix.
Step 9: Add the chopped tomatoes.
Step 10: Add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder. Mix well and sauté for 2 to 3 minutes on a low to medium-low heat.
Step 11: Next, add the korma paste.
Step 12: Mix thoroughly and stir often. Sauté for 6-7 minutes on medium to low heat.
Step 13: Add two tablespoons of fresh yogurt (curd). You can skip if you'd like.
Step 14: Mix the curd with the masala, then add the chopped vegetables.
Step 15: Sauté for 1-2 minutes, then add 1.25 cups of water. For slightly thin gravy you can add 1.5 cups water. If cooking in a pan, then add 1.5 to 2 cups of water.
Step 16: Add salt according to your preference.
Step 17: Pressure cook for 2 to 3 whistles or for 8 to 9 minutes on medium-high heat. When the pressure settles down on its own, open the lid.
Step 18: Add two tablespoons of freshly chopped coriander leaves (cilantro) and stir.
Serve hot or warm with flatbreads of choice.
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