Veg Nilgiri Korma Recipe
Ingredients:
1/4 cup coriander leaves chopped
10-12 curry leaves
1 tblsp. garam masala powder
1 potato (aloo)
1/2 cup green peas (matar) shelled
1/4 cauliflower (gobhi)
10 french beans
12 tblsp. groundnut (moong fali) oil
2 medium onions
1 capsicum (shimla mirch)
Salt (namak) to taste
1 carrots (gajjar)
2 tomatoes (Tamatar)
For masala paste
1″ ginger (adrak)
1 tsp. cumin seed (jeera)
2 tblsp. poppy seeds (khuskhus)
12 cloves (lavang) garlic
6 red chillies whole
1/2 cup coconut (narial) scraped
2 tblsp. coriander seed
2 tblsp. fennel (saunf) seed
Making vegetable nilgiri korma:
- Clean and cut all the vegetables into similar size pieces.
- Chop the onions.
- Clean and grind the tomatoes to make a puree.
- Warm up two tablespoon of oil and saute the puree till golden brown, cool and blend to a paste with little water.
- Rinse and cut the coriander leaves.
- Boil the potatoes, cauliflower and carrots till its cooked half in salted water.
- Remove and keep it on the side.
- Warm up oil in pan and put in the onion and fry till it becomes golden brown.
- Rinse and put in the curry leaves and masala paste.
- Cook till the oil separates.
- Pour in the vegetables and continue stirring.
- Also pour the tomato puree and bring to boil.
- Add two cups of water and simmer (boil gently at low flame) till the vegetables are completely cooked and the gravy becomes thick.
- Add the garam masala,mix well.
- Serve the delicious nilgiri kurma hot.
