Diwali Special-“Vegetable Nilgiri Korma”
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Nilgiri korma recipe is a very party kind of the recipe. Learn how to make nilgiri korma.
Ingredients:
-1/4 cup coriander leaves (dhania patta) chopped
-10-12 curry leaves
-1 tblsp garam masala powder
-1 potato (aloo)
-1/2 cup green peas (matar) shelled
-1/4 cauliflower (gobhi)
-10 french beans
-12 tblsp groundnut (moong fali) oil
-2 medium onions
-1 capsicum (shimla mirch)
-Salt (namak) to taste
-1 carrot (gajjar)
-2 tomatoes (Tamatar)
For masala paste
-1″ ginger (adrak)
-1 tsp cumin seed (jeera)
-2 tblsp poppy seeds (khuskhus)
-12 cloves (lavang) garlic
-6 red chillies whole
-1/2 cup coconut (narial) scraped
-2 tblsp coriander seed
-2 tblsp fennel (saunf) seed
How to Make Nilgiri Korma:
-Wash and cut all the vegetables into equal size pieces.
-Cut the onion.
-Wash and puree the tomatoes.
-Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
-Wash and cut the coriander leaves.
-Boil the potatoes, cauliflower and carrots till half done in salted water.
-Remove and keep aside.
-Heat up oil in pan and mix in the onion and fry till golden brown.
-Wash and mix in the curry leaves and masala paste.
-Fry till the oil separates.
-Mix in the vegetables and continue stirring.
-Pour out the tomato puree and bring to boil.
-Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick.
-Sprinkle the garam masala, stir well.
-Serve nilgiri kurma hot.
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