Vegetable Korma - A Jewel Amongst Indian Curries
VEGETABLE KORMA Planning time 15 minutes Cooking time 15 minutes Serves 4 Fixings 1/2 mugs paneer (curds) 2 glasses blended bubbled vegetables (carrots, French beans, potatoes, cauliflower) 1/4 glass green peas 3 medium measured tomatoes 3/4 glass cleaved onions 1 tsp ginger - garlic glue 1/2 tsp turmeric (haldi) powder 2 tsp coriander (dhania) powder 1/2 tsp bean stew powder 1 tsp garam masala 1 glass drain 3 tbsp crisp cream 2 tbsp oil 1 tbsp margarine Salt to taste Oil for profound browning How about we perceive how to make vegetable korma. For this we require finely slashed bubbled vegetables like carrots, green peas and French beans. At that point there is paneer or curds which should be broiled. FOR THE GRAVY For the korma curry glue, we require onions, cumin seeds, turmeric powder, bean stew powder, salt, crisp cream, spread, ginger garlic glue and tomatoes. The tomatoes ought to be bubbled, cleaned and cleaved into little pie