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Sabz e bahaar korma
Category : Vegetables, North indian, Festive series
Servings : 4-6
Time Taken : 30-45 mins
Rating :
Method
- In a kadhai, pour oil.
- Add onions; sprinkle some salt and fry till golden brown.
- Then add cardamom, cinnamon and tomatoes and saute till soft.
- Add 2 tbsp water and mix well.
- Then add the turmeric powder, chilli powder, Kitchen King powder and saute for another 2 mins.
- Take the mixture off the gas.
- Discard the cardamom and cinnamon and puree the mixture to a fine paste.
- Now transfer the masala paste to a cooking pot.
- Add 2 cups of water; then add all above vegetables, pineappale slices, raisins and cashews.
- Mix and cook on medium flame for another 20 mins.
- Ensure to place a lid on the pot for faster and even cooking.
- Then add salt as per taste and some sugar.
- Before taking off flame, add cream and stir.
- Check seasoning once again.
- Serve hot with steamed rice or parathas.
Ingredients:
1 - potato
7-8 - tendli (gherkins)
50gm - green peas
1 - carrot, large
5-7 - French beans
1 - white radish
(All vegetables to be cut into 1/2 inch long strips equally)
3 slices of pineapple (cut into 1/2 inch cubes)
1 - potato
7-8 - tendli (gherkins)
50gm - green peas
1 - carrot, large
5-7 - French beans
1 - white radish
(All vegetables to be cut into 1/2 inch long strips equally)
3 slices of pineapple (cut into 1/2 inch cubes)
For the korma:
2 large onions, finely chopped
3 large tomatoes, chopped
1 inch grated ginger
1 green cardamom
1-inch cinnamon stick
1/2 tsp - turmeric powder
1/2 tsp - chilli powder
1/2 tsp - Kitchen King masala
Salt
1/4 - sugar (optional)
2 tbsp - milk cream (optional)
10-15 - raisins (optional)
15-20 - cashew nuts
1 tbsp - oil
RECIPES BY SANAYA
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