VEGANIZED KORMA
15 minutes for preparation
15 minutes for cooking
4 portions
INGREDIENTS
Paneer (cottage cheese): 1 1/2 cups
2 cups of boiling mixed veggies (include potatoes, cauliflower, French beans, and carrots)
Green peas, 1/4 cup
three tomatoes, medium-sized
chopped onions, 3/4 cup
Ginger-garlic paste, 1 teaspoon
12 tsp. of powdered turmeric (haldi)
2 teaspoons coriander powder
125 ml of chili powder
Garam masala, 1 teaspoon
a cup of milk
3-tablespoon fresh cream
1.5 tbsp oil
1 tablespoon of butter
Salt as desired
for deep-frying oil
Here is a recipe for vegetable korma.
Finely diced, boiled veggies like carrots, green peas, and French beans are required for this.
Next is paneer, or cottage cheese, which requires frying.
DUE TO GRAVY
We need onions, cumin seeds, turmeric, chili powder, salt, pure cream, butter, ginger, garlic, and tomatoes to make the korma curry paste.
The tomatoes need to be peeled, sliced into tiny pieces, and cooked.
Now that they have been chopped, the veggies that we use for vegetable korma should also be boiled.
Additionally, the cottage cheese needs to be fried until it slightly changes color after being cut into medium-sized cubes.
SETTING UP THE GRAVY:
Take some butter and place it in a pan to make the gravy. It is OK to use enough butter when we are making vegetable korma.
We’ll stir in some cumin seeds when the butter has melted.
Take the onion paste after the cumin seeds. Afterward, add ginger-garlic paste. We’ll take onions after carefully sautéing the ginger-garlic mixture.
We’ll add the onions after the mixture has reached a golden brown hue.
Allow it to roast for a while.
There should be no remaining water component.
The tomatoes will be added once the onions have been properly sauteed.
Boiling, peeling, and chopping into little pieces of tomatoes.
Add tomatoes and mix well.
Any recipe can be made for a specific reason. The tomato puree has its own flavor and scent when used raw. Similar to that, the puree would have a unique flavor and scent if we cooked it before utilizing it.
The time has come to add the spices now that the crude oil has begun to separate. So let’s add a pinch of turmeric, some chilli powder, and powdered coriander and cumin seeds.
Now thoroughly stir. Put a modest flame on the gas.
We’ll now include some milk.
Milk would completely alter the meal. It is beginning to take on Korma’s white hue.
The boiling veggies and frying cottage cheese will then be added to the gravy.
We now season the gravy with salt to taste. You must be aware that butter contains salt as well.
Incorporate some fresh cream into the curry and save some for garnishing.
Add some chopped coriander leaves in green. Like cream, we may also use some coriander leaves into the curry alongside a few for garnishing.
We will now offer the Korma with rice and fried banana.
Let’s put the korma into a serving dish, and we may add whipped cream and cilantro leaves as decorations.
The best options in Indian cuisine as well as additional of these dishes may be found on the Cook Library YouTube channel.