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Wednesday, 24 June 2015

Beans Korma - South Indian Style


          Mixed Vegetable Korma is quite a popular item in the menu of most of the restaurants. There are many versions to this delicacy and it differs from region to region. The korma from the north is quite different from that of the south, where the ingredients, taste and flavour differs.

          I tried to create a similar version to this erstwhile dish by cooking it with only french beans. In my earlier recipe of mixed veg. korma, I added yoghurt, but in this recipe, I tried with cashew paste.

           It is best enjoyed with naan, chapatti, parathas, tandori roti or poori. In the south, it is generally served with appam, idiyappam, poori or parotta. It also tastes great with khushka biryani or jeera rice. Here is a step by step guide with pictures to prepare it.






  • 400 gms. beans, cut into 1" pieces
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1" cinnamon, stick
  • 2 green cardamoms
  • 4-5 cloves
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 tomato, chopped
  • 2 tbsp. cashew paste
  • 1 tbsp. lime juice (opt)
  • coriander leaves to garnish







          Boil the beans till they are soft and keep aside. Heat oil in  a pan and temper with the mustard seeds, cinnamon, cardamoms and cloves. Allow it to splutter

          Add the onion and curry leaves. Saute till light brown. Add the ginger-garlic paste and all the dry spices (except salt), mixed with some water to form a paste. Saute till oil separates.

          Add the tomatoes and continue to fry on low flame till it is well mashed. Add the cashew paste and mix well. 

          Add the beans and 1/2 cup water. Cook, covered till the gravy thickens. Drizzle the lime juice and serve, garnished with coriander leaves

  


                           Heat oil and temper with mustard seeds, cinnamon, cardamoms 
                           and cloves.



                              Add the onions and curry leaves. Saute till light brown.



                           Add the ginger-garlic paste and all the dry spices mixed with some water.
                           Saute till oil separates.



                             Add the tomatoes and continue to fry till it is mashed.



                              Add the cashew paste and saute till dry.



                            Add the beans, salt and 1/2 cup water. Cook, covered till the gravy thickens.



                             Serve, garnished, as a side dish preferably with any Indian bread.








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