VEGETABLE KHORMA

Vegetable Khorma.....is available in any restaurant, all over India..but from region to region, the taste changes..the seasonings change...Probably, you can call mine a south-north combo...don't know..In andhra, they use lot of chilli powder and hence, the spicy taste goes up. In North, they use lot of butter or ghee, so the fat content goes up! I think, mine is a moderate version, mild but aromatic, not at all high in calories and lot of vegetables used. At times, in restaurants, we find very less vegetables floating here and there  in the rich gravy..
And this is a part of the Inseparable Combos and makes an ideal companion to the Srilankan delicacy, Idiyappam

Ingredients

Turmeric powder - 1/2 tsp

Potato - 1

Carrot - 1

Turnip - 1

Fresh peas - 1/2 cup

French beans - 12

Onion - 1

Tomato - 1

Cashews - 10

Khus khus / poppy seeds - 2 tsps

Ginger - a small piece

Green chillies - 2

Garlic - 2-3 pods

Fresh coconut - 2 tbsps

Chilli, coriander and Jeera powders - 1 tsp each

Garam masala powder - 3/4 tsp

Fresh coconut milk - 1/2 cup

Corn flour - 1 tsp, diluted in water

For seasoning 

Cooking oil + ghee - 3 tbsps

Jeera - 1 tsp

Fennel seeds - 1 tsp

Cardamom - 3

Cinnamon - few small pieces

Cloves - 3

Star anise - 1/2

Bay leaf - 1

Recipe Cuisine: North Indian; Category: Side dish; lunch/ dinner

Prep time: 15mts; Cooking time: 15 mts

Serves 4

Cashwes and poppy seeds soaked for an hour in hot water, spices kept ready, veggies washed and kept ready

First, ginger, garlic and green chillies pulsed along with coconut

Then, cashews and poppy seeds added and ground into a fine paste

Pressure pan heated up with oil and ghee, turmeric powder, jeera and fennel seeds seasoned, then all the spices added, and now go in the onion slices

Then add 1 chopped tomato, the ground masala, then chilli, coriander, jeera and garam masala powders

Now, after mixing and sauteeing all the above masalas, add the vegetables, then salt, mix well, and add 1 cup of water. Not till the vegetables are immersed. It must be 3/4 th of the vegetables, and cook for 3 whistles.

Below picture shows the cornflour diluted in water, then 1/2 cup of fresh coconut milk

The cooked khorma, coconut milk added

Simmer for 5 minutes, add 1 tsp of lemon juice, and garnish with coriander leaves

Serve hot with the soft String Hoppers or with any roti varieties

This post first appeared in www.malpatskitchen.com

Categories: Inseparable Combos, Pressure cooker recipes, Side dishes for rotis & poories