Light Vegetable Korma | no coconut no cream version

Korma |Kuruma |Qorma , a quintessential part of Indian Food, is said to have its roots from Mughal Cuisine. These are basically gravies served with Indian Flat breads ( Roti , Naan ,Kulcha) and pulav varieties. In South , the custom is to pair them with Idiyappam and aapam .

How to make Idiyappam  ?
How to make appam ?

From simple veg korma to royal shahi korma ..... the choice is endless. Peas korma , potato korma , Navrathan korma .... you name it ... we have it.

I just love these korma for the aroma, the texture and flavor and most importantly the ultimate taste.I feel the house smells awesome whenever one such preparation is going on.The South Indians korma will have some coconut whereas the North Indian counter part uses some nuts and fresh cream.

I love this sinful indulgence, but occasionally.For a regular affair , I like to have a light and healthy version , to enjoy guilt free. try not to under estimate the taste and texture as this is a lighter version.

With fresh and whole garam masala and lavish use of fresh herbs , this one is equally good in taste, texture and aroma.Also , the slow cooking process and cooking the vegetables in the gravy makes it even better.

Ingredients

Onion .......................................  1 cup , roughly chopped

Tomato ....................................  1 1/4 cup  , finely chopped

Garlic......................................... 3 cloves, peeled

Ginger ....................................... 1 inch piece, peeled and chopped

Fresh Coriander leaves .............. 1/2 a bunch

Fresh Mint leaves ...................... a hand full

Mixed vegetables ........................ 2  cups ( I've used beans, carrots, peas and potato)

Fennel seeds ............................. 1 tsp

Cloves ....................................... 3 

Green cardamom ........................ 4

Cinnamon ................................... 1 inch stick

Mace ............................................ 1 small strand ( jadhipathri| Javithri)

Oil ................................................ 2 tsp

Turmeric ...................................... 1/2 tsp

Red chilli Powder ........................ 1 tsp 

Almonds ...................................... 10 

Salt ................................................ to taste

Method

• Heat oil in a kadai and add fennel , cloves, cardamom and mace. fry for 30 seconds.
• Add onion , ginger and garlic and saute until translucent.
• Add choped tomatoes and red chilli powder and some salt.
• Saute until the tomatoes turn mushy.
• Turn off the heat and add coriander and mint leaves and mix well.
• Once this cools down, blend this along with almonds and some water to a smooth paste.
• Now transfer the paste to the same kadai, add the chopped vegetables and some water.
• Cook in medium   with turmeric and salt .
• Once the gravy comes to  a boil , cover and simmer for 15 minutes.

Serve it with Roti / pulao / Appam / Idiyappam.

Note

• Slow cooking enhances the taste
• You can add cauliflower , capsicum  too.
• Make your alternate version with Paneer or Tofu.