With the combination of all veggies, a healthy and tasty delight.
Ingredients
- 1 cup carrot diced
- 2 capsicums diced
- 1 cup French beans chopped
- 1 onion sliced
- 4 tomatoes coarsely chopped
- 1 cup cauliflower chopped
- 1 medium size potato
- 1/2 cup green peas
- 6-8 curry leaves
- 3 tbsp coriander leaves chopped
- 1 tsp garam masala powder
- Salt to taste
- 5-6 tbsp cooking oil
- For making masala paste:
- 5-6 cloves garlic
- 1-inch ginger
- 1 tbsp coriander seeds
- 1/4 cup scraped coconut
- 1 tbsp poppy seeds (khus khus)
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 4 whole red chilies
How to make Nilgiri Korma
- Combine all the ingredients of making masala paste, roast them in a saucepan till light brown, and then grind to a coarse paste.
- While grinding the paste, add little bit of water and keep aside.
- Fry the onion in little amount of oil; remove the fried onion on oil-absorbent paper.
- When the onion is cool down, then combine it with the chopped tomatoes.
- Grind both together to make a smooth puree.
- Boil the potatoes, cauliflower, green peas, and carrots in a good amount of water by adding little bit of salt.
- Drain and keep aside.
- Heat the remaining oil in a non-stick pan and add curry leaves along with the prepared masala paste.
- Stir and continue over moderate heat until the oil starts separating.
- Add the boiled and raw vegetables.
- Adjust with salt to taste.
- Pour the tomato puree and bring the mixture to few boils.
- After 3-4 minutes, add 2 cups of water and cook till the vegetables are done and gravy becomes thick in consistency.
- Finally, sprinkle garam masala and chopped coriander.
- Stir and serve hot with plain Indian roti or jeera rice.
