Many of us do not like the strong and pungent taste of garam masala and I have heard some of them complain about burning sensation in the food pipe. My dad doesn’t like garam masala in many of the dishes and that is the main reason he doesn’t accompany us to any restaurants. When he visits us, i make sure i do not add garam masala powder to most of my cooking and this vegetable korma is one such. This doesn’t have strong aroma of garam masala but is yet very tasty with all the flavours. The spice factor is the green chillies present and nothing extra.
These go well with phulkas, chapathis,roti or naan.
You can see the posts on Phulkas I wrote.
Measurement used – 1cup=250gms
Mixed vegetables – 1cup (chopped, i used potatoes, carrot, beans, green peas)
Onion – 1medium (finely chopped)
Tomato – 1 medium
Garlic – 3pods
Ginger – 1″
Green chilli – 5
Grated coconut – 1/2cup
Poppy seeds- 1tsp(soaked in hot water for 20 min)
Coriander leaves- 1 small bunch(cleaned and chopped)
Mint leaves – 1/2 bunch (cleaned)
Almonds/Badam – 6
Fennel seeds – 1/2 tsp
Curd/yogurt – 1/4 cup
Cumin seeds – 1tsp
Ghee/Clarified butter – 1tbsp
Sabzi masala – 1/2 tsp(totally optional)
Salt to taste
- In a mixer jar, add grated coconut, chillies, ginger, garlic, almonds, poppy seeds, cashews, mint leaves, coriander leaves. Grind this into a smooth paste with curd.Set aside till next
- In a deep kadhai, add ghee and allow to heat.
- Add cumin seeds and fennel seeds.
- Add finely chopped onions and saute till translucent
- Add tomatoes and fry for few minutes or till the tomatoes are mushy
- Add the ground paste and fry till the raw smell disappears
- Now add all the chopped mixed veggies,salt, sabzi masala and mix well.
- Add 1/2 cup water and cover the kadhai with a lid and cook till the vegetables are well done
- Serve hot with chapathi or roti
- You also can add soya chunks (soaked in hot water) in step 7
- Sabzi masala is totally optional. Sabzi masala doesn’t contain whole spices like cinnamon, mace and all.