Vegetable Korma Gravy

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Korma is made with the veggies or meat along with yogurt. Korma is a gravy based dish and is served with rice or phulka. There are different kinds of korma gravy. I have shared a biryani based korma recipe. you can add rice to it to make biryani or keep it simple with steam rice or phulka.

I have shared a vegetable korma gravy in a step by step method with a detailed pictures below.

In a pressure cooker heat oil add cinnamon stick, bay leaf add sliced onions saute till the onions changes golden brown.

Add ginger garlic paste saute till the raw aroma goes away. Add green chilies.  stir well.

Add red chili powder, cumin powder ,salt and a pinch of turmeric powder. Stir well.

Rinse, peel and chop the rest of  the vegetables.

Add chopped vegetables to the onion mixture mix well. Add chopped tomatoes saute till the tomatoes changes soft and tender. Blend a yogurt once in a blender, pour the yogurt to the gravy. Mix the yogurt very well with the rest of the masala.

pour little water cover the lid and pressure cook the vegetables for 1 or 2 whistle. As the pressure released open the lid add chopped coriander and mint leaves. The consistency of the gravy should be medium neither tick or thin. Serve hot with rice or phulka.

INGREDIENTS

  • 3 tablespoon oil
  • 3 sliced onions
  • 1 tablespoon ginger garlic paste
  • 2 carrots
  • 7-8 beans
  • 2 potatoes
  • 1/2 cup double beans
  • salt as needed
  • 3 chopped tomatoes
  • 2 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • A pinch of turmeric powder
  • 1/2 cup thick yogurt
  • 2 tablespoon coriander and mint leaves
  • 2 green chilies

INSTRUCTIONS

  • In a pressure cooker heat oil add cinnamon stick, bay leaf add sliced onions saute till the onions changes golden brown.
  • Add ginger garlic paste saute till the raw aroma goes away. Add green chilies.  stir well.
  • Add red chili powder, cumin powder ,salt and a pinch of turmeric powder. Stir well.
  • Rinse, peel and chop the rest of  the vegetables.
  • Add chopped vegetables to the onion mixture mix well. Add chopped tomatoes saute till the tomatoes changes soft and tender.
  • Blend a yogurt once in a blender, pour the yogurt to the gravy. Mix the yogurt very well with the rest of the masala.
  • pour little water cover the lid and pressure cook the vegetables for 1 or 2 whistle. As the pressure released open the lid add chopped coriander and mint leaves. The consistency of the gravy should be medium neither thick or thin. Serve hot with rice or phulka.

 

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