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Vegetable Khorma 4-6 Portions

Chef.Foodie's picture
Ingredients
For 4
  Boiled potatoes 450 Gram
  Cabbage 115 Gram
  Peas 200 Gram
  Beans 115 Gram
  Coconut 55 Gram
  Ginger 5 Gram
  Green chilies 5 Gram
  Coriander leaves 1 Bunch (100 gm)
  Onions 115 Gram
  Fennel 1 Teaspoon
  Cardamom 2 Gram
  Cloves 2 Gram
  Cinnamon 2 Gram
  Salt To Taste
  Fat 50 Gram
  Lime 1⁄2
Directions

1. Peel potatoes and cut into cubes.
2. Wash and dice remaining vegetables.
3. Saute vegetables in a little oil.
4. Add water to cook vegetables.
5. Grind together ginger, green chillies, coriander leaves, fennel, half the onions and grated coconut. 6. Roast and powder garam masala.
7. Heat fat and fry remaining sliced onions.
8. Add garam masala and ground ingredients. Saute.
9. Add potatoes and vegetables, and a little hot water and cook for 5 minutes.
10. Add salt and lime juice.
11. Mix well and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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Your rating: None
4.15
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 421 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 8 g39.8%

Trans Fat 0 g

Cholesterol 10.6 mg3.5%

Sodium 141.2 mg5.9%

Total Carbohydrates 54 g17.9%

Dietary Fiber 14.8 g59.4%

Sugars 6.8 g

Protein 14 g28.9%

Vitamin A 42.4% Vitamin C 85.9%

Calcium 14.8% Iron 60.3%

*Based on a 2000 Calorie diet

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Vegetable Khorma 4-6 Portions Recipe