Quick Vegetable Korma

by Tarla Dalal

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Accompaniments

Corn and Spinach Rice
Green Pea Parathas

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A delicious curry that will ‘wow’ your family and friends! A mélange of chopped veggies are cooked with cloves, cinnamon, cardamom, ginger, garlic and chillies and milk. Fresh cream, pineapple pieces, paneer and garam masala are then added for a fantastic finish. Enjoy!

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Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4.
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Ingredients

1/4 cup cauliflower florets
1/4 cup chopped french beans
1 medium carrot, peeled and cubed
1/4 cup green peas
1 medium capsicum, cubed
1/4 cup sliced baby corn
1/4 tsp cumin seeds (jeera)
2 medium onions
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1 cardamom (elaichi)
1 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
1 cup milk
1/4 cup chopped paneer (cottage cheese)
1/4 cup chopped pineapple
3 tbsp fresh cream
1/2 tsp garam masala
1 tbsp ghee
salt to taste

For the garnish
1 pineapple slice
1 tbsp chopped corriander (dhania)

Method

Heat the ghee in a kadhai and add the cumin seeds. When the seeds crackle, add the onion purée, cloves, cinnamon, cardamom, ginger-garlic paste, green chilli paste and saute for 5 to 7 minutes while stirring continuously.
Add the cauliflower, french beans, carrot, green peas, capsicum, baby corn, salt, ½ cup of milk and ¼ cup of water. Cover and cook over a slow flame till the vegetables are tender.
Add the remaining milk, paneer, pineapple, cream and garam masala and cook for another 3 to 4 minutes.
Serve hot garnished with pineapple slices and coriander.

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