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Vegetable Korma

fast.cook's picture
  Shelled peas 1⁄2 Cup (8 tbs)
  Carrots 2 Small, cut into round slices
  French beans 6 , cut into 1/2 inch diagonal pieces
  Cauliflower florets 8 Small, fried till golden and cooked
  Pineapple slices 2 Small, cut in 1 inch pieces
  Oil 4 Tablespoon
  Onions 2 , finely chopped
  Turmeric powder 14 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Warm water 3 Tablespoon (Soaked In Warm Water For 10 Minutes And Drained)
  Curd 3⁄4 Cup (12 tbs)
  Grated coconut 2 Tablespoon
  Ginger 1 (1/2 Inch)
  Garlic 4
  Coriander seeds 2 Teaspoon
  Green cardamom 3

Soak kaju.
Grind them with coconut, ginger, garlic, saboot dhania and chhoti elaichi together to a paste along with curd.
Heat oil.
Add onions.
Cook till onions turn golden brown.
Add haldi.
Stir to mix well.
Add the kaju curd paste.
Cook on low heat for 3-4 minutes.
Add salt and garam masala.
Stir for a few seconds.
Add beans, peas and carrots.
Stir for 2 minutes.
Add 1 1/2 cup water or enough to get a thick gravy.
Simmer covered for 8-10 minutes till the vegetables get done.
Add cauliflower.
Boil for 1 minute.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1365 Calories from Fat 752

% Daily Value*

Total Fat 86 g132.6%

Saturated Fat 22.9 g114.4%

Trans Fat 0 g

Cholesterol 22 mg7.3%

Sodium 4194.9 mg174.8%

Total Carbohydrates 139 g46.4%

Dietary Fiber 38.7 g154.9%

Sugars 42.4 g

Protein 27 g53.1%

Vitamin A 350% Vitamin C 229.3%

Calcium 61.7% Iron 192.2%

*Based on a 2000 Calorie diet

Vegetable Korma Recipe