South Indian Vegetable Korma Recipe
Make South Indian Vegetable Korma Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Korma Paste
Cooking Ingredients
Method
Vegetables Preparation
- 1
Korma Paste Preparation
- 2
Prepare the Korma Paste
In a blender, add the chopped onion, garlic cloves, ginger, green chilies, grated coconut, and cashews. Blend until you achieve a smooth paste. If necessary, add a little water to help blend.
- 3
Add Spices
To the blended paste, add coriander powder, cumin powder, turmeric powder, garam masala, and salt. Blend again until well combined.
Cooking the Korma
- 4
Heat Oil
In a large pan or kadhai, heat the cooking oil over medium heat.
- 5
Cook the Paste
Once the oil is hot, add the prepared korma paste to the pan and sauté for 5-7 minutes until the oil separates and the raw smell of the paste is gone.
- 6
Add Vegetables
Add the chopped vegetables to the pan and stir well to coat them with the korma paste.
- 7
Add Water
Pour in the water and bring the mixture to a boil. Then reduce the heat to low and cover the pan.
- 8
Simmer
Let the korma simmer for about 15-20 minutes, or until the vegetables are tender.
- 9
Garnish and Serve
Once cooked, garnish the korma with fresh coriander and serve hot with rice or naan.