In my introduction post about Recipes I have mentioned about experimental recipes that succeed to stay in our recipebook.Today i am here with one of such recipes that i recently came across but after trying it once i have cooked it many times since,sent once to neighbours and served to some guests here.And all in a little span of time.More over it is an easy vegetable curry.
I came across this recipe of Navratan Korma at EdibleGarden and it seemed so easy especially with her pictorial representations.I adapted the recipe and brought some changes according to my kitchen and the result was this rich easy korma..I have seen different versions of this but hers was an easier one with readily available ingredients.
During Ramadan it is often noticed we altogether disregard vegetables and serve mainly non vegetarian throughout iftars.Yeah one reason is that it is habitual but yet another big reason is we don’t have good vegetable curry recipes that goes with anything.Well this is my answer for all these dilemmas and this guy is going to be the vegan prince in our iftar menu .So much of hype intro ryt?Hehe..but once you try this you won’t blame me.
Here is the recipe..
- Mixed vegetables – I used frozen mixed vegetables(carrot,peas,beans,corn) and boiled potato diced to small pieces
- 8-10 cashew nuts and 8-10 raisins soaked in little warm water
- 1 large onion chopped fine
- 2 medium tomatoes diced and pureed(Just cut them and grind them without water)
- 1 teaspoon ginger garlic paste crushed along with 2-3 greenchillies
- 3/4 -1 cup milk
- 1 tbsp ghee
- Salt to taste
- 2 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon jeera
- 1/2 tablespoon kasuri methi
- Coriander leaves chopped finely
- Heat a pan and add ghee.Add jeera seeds and let it splutter.
- Add chopped onions with little salt to get them sauted fast.
- When onions become soft,add gingergarlicgreenchillipaste and as the raw smell goes add tomato puree followed by all the spicepowders except kasurimethi.
- Now let it cook in medium heat for sometime.Later add all the vegetables of your choice and mix well and cook it covered in low heat for few minutes.
- Meanwhile blend the soaked cashews and raisins with milk along with the warmwater in which they were soaked.
- As the oil seperates above the curry add the milk mix gradually to the pan along with stirring.
- Adjust salt and spices according to your taste and keep in medium heat till it boils and reach the consistency you prefer..
- When it is ready add the coriander leaves and rub kasurimethi between your palms as you add them to curry.
- Wait for a few seconds and turn off the heat.
- Serve with roti or poori or bhatura or anything of your choice.
- 1.You can use mix of any vegetables and in any amount as you prefer(i used 1 cup).You can add paneer also.And if you are adding potato boil it beforehand.
- 2.You can omit jeera and kasurimethi if you dont have them or dont fancy them but trust me they give this curry a royal North Indian touch.
- 3.It is upto you to decide the consistency but remember more milk makes it more delicious and the gravy thickens while cooking and later with time.