Veg Nilgiri Korma Recipe


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.

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