South Indian Vegetable Korma Recipe

Name: South Indian Vegetable Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped green beans; 1 cup finely chopped carrot; 2 medium potatoes, diced into small pieces; 1/2 cup shelled green peas; 1 large tomatoes, peeled and finely chopped; salt, to taste; 1 tablespoon vegetable oil (or ghee if you prefer); 5 -6 fresh curry leaves; 1/2 bunch cilantro leaf (to garnish); Coconut Cilantro Paste; 1/2 cup grated unsweetened coconut; 6 green chilies, roughly chopped (and de-seeded for a milder curry, if you prefer); 1 small onion, chopped; 1/2 inch piece fresh ginger, chopped; 1/2 teaspoon ground turmeric; 1 bunch cilantro; water; Masala Powder; 1 teaspoon ground aniseed; 1 inch piece cinnamon bark; 6 cloves; 2 green cardamom pods; 1 tablespoon white poppy seeds

Servings: persons

1 cup finely chopped green beans
1 cup finely chopped carrot
2 medium potatoes, diced into small pieces
1/2 cup shelled green peas
1 large tomatoes, peeled and finely chopped
salt, to taste
1 tablespoon vegetable oil (or ghee if you prefer)
5 -6 fresh curry leaves
1/2 bunch cilantro leaf (to garnish)
Coconut Cilantro Paste
1/2 cup grated unsweetened coconut
6 green chilies, roughly chopped (and de-seeded for a milder curry, if you prefer)
1 small onion, chopped
1/2 inch piece fresh ginger, chopped
1/2 teaspoon ground turmeric
1 bunch cilantro
water
Masala Powder
1 teaspoon ground aniseed
1 inch piece cinnamon bark
6 cloves
2 green cardamom pods
1 tablespoon white poppy seeds

1
Blend or process the grated coconut, chillies, onion, ginger, turmeric and cilantro together with a little water, in a blender or processor, until they form a fine paste. Set to one side.
2
For the masala, heat a small, heavy-based skillet or pan over a medium-high heat. Add the anise, cinnamon, cloves, cardamom pods and poppy seeds, and dry-roast them until they give off a strong aroma. Be careful they do not burn. Grind them to a fine paste and set aside.
3
Place all the vegetables except the tomato in a heavy saucepan, and add enough water to just cover them. Bring to to boil, reduce heat and simmer, covered, until the vegetables are just tender. Add the chopped tomato and salt, to taste, and simmer 1 - 2 minutes longer.
4
Add the coconut/cilantro paste to the vegetables, and stir, before adding the masala powder. Mix well.
5
Heat the oil or ghee in a small skillet, and saute the curry leaves for a minute or two before adding them to the korma.
6
Garnish the finished dish with fresh cilantro leaves.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup finely chopped green beans, 1 cup finely chopped carrot, 2 medium potatoes, diced into small pieces, 1/2 cup shelled green peas, and more.

Yes, South Indian Vegetable Korma falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian Vegetable Korma

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