Mixed Vegetable White Korma

by Tarla Dalal

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Chunky vegetables drowned in an absolutely flavourful white korma starring aromatic spices and a nice onion cum poppy seeds paste! The chopped pineapple is a very thoughtful addition to the Mixed Vegetable White Korma as they provide not just crunch but also a bit of tang to an otherwise creamy gravy, making it a treat to the taste buds. The vegetables show up well against the white korma base, making this dish a pretty sight to behold too.

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Mixed Vegetable White Korma recipe - How to make Mixed Vegetable White Korma

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings

Ingredients

1 cup chopped and boiled mixed vegetables (cauliflower , carrot , french beans and green peas)
1/2 cup sliced capsicum
1/2 cup diagonally cut and blanched baby corn
1 cup roughly chopped onions
1 tsp roughly chopped green chillies
1 tbsp poppy seeds (khus-khus)
1 cup milk
1/2 tbsp ghee
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1 cardamom (elaichi)
1 bay leaf
1/2 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
1/2 cup paneer (cottage cheese) cubes
1/2 tsp garam masala
1/4 cup chopped canned pineapple
salt to taste

Method

Combine the onions, green chillies, poppy seeds and milk in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside.
Heat the ghee in a deep non-stick kadhai, add the cumin seeds, cloves, cinnamon, cardamom and bay leaf and sauté on a medium flame for a few seconds.
Add the prepared onion paste, garlic paste and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add all the vegetables, paneer, garam masala, pineapple, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot.