Vegetable Nilgiri Korma Recipe

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 carrots (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 vegetable 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.