Carrots 1
Capsicum 1
Potato 1
Cauliflower 1/4
French Beans 10
Green Peas (shelled) 1/2 cup
Onions 2 medium
Tomatoes 2
Curry Leaves 10-12
Coriander Leaves (chopped) 1/4 cup
Garam Masala Powder 1 tbsp.
Salt to taste
Groundnut Oil 12 tbsps.
For Masala Paste
Coconut (scraped) 1/2 cup
Garlic 12 cloves
Ginger 1 inch
Red Chillies Whole 6
Coriander Seeds 2 tbsps.
Cumin Seeds 1 tsp.
Poppy Seeds (khuskhus) 2 tbsps.
Fennel Seeds (saunf) 2 tbsps.

How to make vegetable nilgiri korma:

Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.
Heat two tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
Wash and chop the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep.
Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste. Fry till the oil separates.
Add the vegetables and continue stirring. Pour the tomato puree and bring to boil.
Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
Sprinkle the garam masala, stir well and serve hot.


This entry was posted in Main-Course Veg. Bookmark the permalink.