Homemade Vegetable Korma with Mixed Veggies
Ingredients
- Oil
- 2 cardamom pods
- 2 cinnamon sticks
- 2 cloves
- Some black pepper
- Some fennel or cumin seeds
- Some finely chopped onions
- 3-4 finely chopped garlic cloves
- Some finely chopped ginger
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 6-7 chopped cashews
- Some poppy seeds (optional)
- Some finely chopped tomatoes
- 2 green chilies
- Some finely chopped coconut
- Some curry leaves (optional)
- Some finely chopped french beans
- Some finely chopped carrots
- Salt
- Some finely chopped small brinjals
- Some finely chopped cabbage
- Some finely chopped tofu (shallow fried)
- Some finely chopped capsicum
Preparation
Heat oil in a pan and add whole spices including cardamom, cinnamon, cloves, black pepper, and fennel or cumin seeds.
Sauté chopped onions, garlic, and ginger until golden brown.
Add turmeric powder, coriander powder, cashews, poppy seeds, tomatoes, green chilies, coconut, and curry leaves, then cook until a sauce forms.
Mix in chopped vegetables such as french beans, carrots, brinjals, cabbage, capsicum, and salt.
Incorporate fried tofu and simmer until vegetables are tender and flavors combine.
Serve the korma hot.
Notes
Use any available vegetables at home for this flexible dish.
Adjust spices and quantities based on personal preference for best results.
