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Thursday, 6 April 2017

Mixed Vegetable Korma


          This korma recipe is a very popular South Indian side dish that is generally served in all restaurants. This type of curry comes in handy when you have lots of leftover veggies in the refrigerator. There are many versions to this yummy dish. 

           It is cooked in a coconut-cashew paste gravy. But today I kept it light and simple by adding some milk and yoghurt. It goes very well with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha, appam, Idiyappam or just plain chapatti.





  • 1 cup french beans, chopped
  • 1/2 cup boiled black chana (chickpeas)
  • 1 cup radish, chopped
  • 1 cup potatoes, chopped
  • 1/2 cup green peas (I used frozen peas)
  • 2 tbsp. oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 sprig curry leaves
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 cup milk
  • 2 tbsp. yoghurt
  • 1-2 tbsp. coriander leaves, chopped





          Pressure cook the veggies in some water for one whistle. Drain and keep aside. Heat oil in a pan and temper with cinnamon, cardamoms, cloves, curry leaves and cumin seeds. Saute for a few seconds.

          Add the onion and fry till it turns slightly brown in colour. Now add the ginger-garlic paste and all the powdered spices mixed with some water. Saute till the oil separates.

          Add in the boiled veggies, milk and yoghurt. Mix well and simmer for 2-3 minutes. Switch off the flame and garnish with coriander leaves.

          Serve hot as a side dish with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha, appam, Idiyappam or just plain chapatti.















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