Try these veg korma recipes at home
Usually made with vegetables or slow-cooked protein marinated in yogurt, stock, and aromatic spices, korma is an Indian curry-based dish that is best enjoyed with some roti or paratha. Korma, believed to have originated in the Mughal era, usually has a sweet, and nutty flavor and a creamy texture. Here are five vegetarian korma recipes you can try at home.
Paneer korma
Roast chopped tomatoes, dry red chili, onion, cloves, ginger, cinnamon, garlic, and bay leaf in a pan. Then, blend the mixture, add them to your pan, and cook well. Pan-fry paneer cubes in a kadhai. Add red chili powder, garam masala, coriander powder, salt, pepper, and yogurt to the gravy and cook well. Add paneer cubes and cook again. Garnish with fried onions.
Navrattan korma
Blend blanched almonds with coconut milk and keep aside. Stir-fry onion paste in ghee until brown. Add peppercorns, cardamoms, cinnamon, and cloves, and mix well. Add carrots, green peas, potatoes, beans, bell peppers, cauliflower, and zucchini along with chili powder and salt, and stir-fry well. Add coconut milk mixture and simmer for two-three minutes. Garnish with almonds and coriander leaves and serve hot.
Beetroot korma
Pressure cook peeled and chopped beetroot with some salt for upto three whistles. Grind chana dal, grated coconut, and green chilies into a smooth paste. Fry cardamom, cloves, and cinnamon in an oil-greased pan. Add chopped onions, tomatoes, salt, garam masala powder, ginger-garlic paste, and red chili powder, and cook. Add beetroot and coconut paste and cook. Garnish with coriander leaves and serve hot.
Aloo korma
Roast dry red chilies, poppy seeds, cumin seeds, and coriander seeds in a pan and grind them well. Saute cinnamon, cardamoms, and cloves in an oil-greased kadhai. Add onions, salt, ginger-garlic paste, chopped potatoes, and the ground masala, stir and cook well. Add beaten yogurt, coconut milk, and cashews, stir well and simmer for 10 minutes. Serve hot with naan or paratha.
Kathal korma
Blend cashews, almonds, and yogurt into a fine paste. Saute cinnamon stick, green cardamom, bay leaves, and black cardamom in a ghee-greased pan. Add jackfruit chunks and ginger-garlic paste and cook. Add cumin powder, coriander powder, turmeric powder, and red chili powder, and mix well. Add the yogurt-almond paste, crushed fried onions, and water and pressure cook. Add rosewater, mix well, and serve hot.
