Vegetable Korma

Ingredients

  • 1 cube K&N’s Stok
  • 1 cup Carrots (diced)
  • 1/2 cup Peas
  • 1 cup Potatoes (diced)
  • 1/2 cup Cauliflower
  • 1/2 cup Oil
  • 1 tsp Cumin seeds
  • 1 cup Onion (chopped)
  • 1 tbsp Ginger garlic paste
  • 1/2 cup Tomato puree
  • 1 tbsp Tomato paste
  • 1/2 cup Yogurt
  • 2 tbsp Cream
  • Salt to taste
  • 1 tsp Coriander powder
  • 1 tsp Paprika
  • 1 tbsp Red chili powder
  • 1/2 tsp turmeric
  • 1 teaspoon garam masala
  • Green coriander for garnish

Instructions

  • Bring slightly salty water to boil then add chopped potatoes in it and boil for 5 to 6 minutes. Set aside.
  • In same water boil carrots for 5 minutes and set aside. Then boil peas for 5 minutes and set aside.
  • In a pan heat oil, add onion and cook until light golden brown. Add cumin, ginger garlic paste and sauté for a minute.
  • Then add tomato puree, tomato paste, garam masala, salt, coriander powder, paprika, red chili powder and turmeric, yogurt and cook for 2 to 3 minutes.
  • Then add K&N’s Stok and cauliflower, water as required and let it simmer for 4 to 5 minutes.
  • Then add boiled potatoes, peas and carrot, cream in the gravy and mix well.
  • Add half cup of water and cook it for 10 to 12 minutes on medium low flame.
  • Garnish with chopped coriander and serve tasty vegetable korma.
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Serving: 3-4 persons