Nawab's Palace - Royal Food of Hydrabad

Veg Korma

Veg Korma

A luscious vegetable dish to be eaten with chapati, paratha or rice, Veg Korma is liked by people of all age groups. The creamy curry is basically from the northern part of India but is now relished in all parts of the world. One of the most chosen item of Indian restaurants in Melbourne, this curry is easy to cook. Mild and saucy in taste, the curry is a delight for lovers of tasty and healthy Indian food.

Let's check the method of cooking Veg Korma:

Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

  • Oil - 2 tbsp
  • Cashew pieces - 4 tbsp (keep 2 tbsp cashews aside)
  • Raisins - 1 tbsp
  • Bay leaf - 1
  • Cinnamon stick - 1 inch piece
  • Cloves - 5 to 7
  • Pepper - 1/4 tsp
  • Onion - 2
  • Turmeric powder - 1/2 tbsp
  • Ginger-garlic paste - 2 tbsp
  • Green chilli - 2
  • Cumin powder - 1 tbsp
  • Coriander powder - 1 tbsp
  • Red chilli powder - 1 tsp
  • Milk - 1 cup
  • Crushed Yoghurt - 1/2 cup
  • Paneer cubes - 1/2 cup
  • Tomato - 1
  • Carrot cubes - 1 cup
  • Potatoes - 2
  • Cauliflower florets - 1 cup
  • Green peas - 1 cup
  • Beans - 1 cup (beans cut into one inch pieces)
  • Finely chopped coriander - 1/2 cup
  • Salt - to taste
  • Water

Method:

  • Cut potatoes, carrot, paneer into small sized cubes. Pluck the florets of cauliflower and chop tomato and onions into fine pieces.
  • Boil all the vegetables and allow them to cool down.
  • Take a frying pan, add oil into it and heat it.
  • Fry cashew pieces and raisins in the oil. Take out the fried pieces and keep aside to utilise them for garnishing.
  • Within the same oil, roast one bay leaf, cloves, cinnamon and pepper.
  • Add the remaining cashews, onions and add salt, turmeric powder. Roast the mixture on simmer such that it does not burn.
  • Add ginger garlic paste, chopped green chillies and saute for two minutes. Switch off the stove for the mixture to cool down.
  • After cooling down, make a smooth paste by grinding the mixture.
  • Switch on the stove, put a frying pan, a little oil and heat it.
  • Add the paste and other spices like cumin seeds, red chilli powder, coriander powder and 1/4 cup water and stir well.
  • Once water gets evaporated add paneer and chopped tomatoes and saute for two minutes.
  • Put the stove on simmer, gradually add milk and stir well. Once its mixed well add yoghurt and mix well.
  • Now, add all the vegetables and water and keep stirring.
  • Cover the pan and cook for 5 minutes on low flame.
  • Garnish with cashews, raisins and chopped coriander and eat with chapati, paratha or rice.

Though the preparation is little tough the final outcome in terms of taste would leave a smile on all faces. Apart from enjoying it in Indian restaurants in Melbourne, cook it at home and enjoy with the family!!

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