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Hyderabadi Mixed Veg Korma



Hyderabadi Mixed Veg Korma
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
A colourful and crunchy assortment of veggies is cooked with a tempering of whole spices, and then perked up with fresh cream and spice powders to get the ever-popular Hyderabadi Mixed Veg Korma. You get to enjoy the creaminess of the gravy as well as the juicy crunch of mixed veggies, not to forget the appetizing effect of varied spices. Although the Mixed Veg Korma has a tongue-tickling flavour, it is not very spicy and is sure to be enjoyed by everybody. Serve it hot and fresh with pulao, biryani , roti or naan . You can try other vegetable preparations like Subzi ka Salan and Subzi Pasanda .A colourful and crunchy assortment of veggies is cooked with a tempering of whole spices, and then perked up with fresh cream and spice powders to get the ever-popular Hyderabadi Mixed Veg Korma. You get to enjoy the creaminess of the gravy as well as the juicy crunch of mixed veggies, not to forget the appetizing effect of varied spices. Although the Mixed Veg Korma has a tongue-tickling flavour, it is not very spicy and is sure to be enjoyed by everybody. Serve it hot and fresh with pulao, biryani , roti or naan . You can try other vegetable preparations like Subzi ka Salan and Subzi Pasanda .
Ingredients
  • ¼ cup cauliflower florets
  • ¼ cup chopped french beans
  • ¼ cup carrot cubes
  • ¼ cup fresh green peas
  • ½ cup capsicum cubes
  • ¼ cup sliced baby corn
  • 2 tsp oil
  • ½ tsp cumin seeds (jeera)
  • ⅓ cup onion paste
  • 2 cloves (laung / lavang)
  • 25 mm (1" ) piece of cinnamon (dalchini)
  • 1 cardamom (elaichi)
  • 1 tsp ginger-garlic (adrak-lehsun) paste
  • ½ tsp green chilli paste
  • 1 cup milk
  • 2 tbsp fresh cream
  • ½ tsp garam masala
  • salt to taste
  • For The Garnish:
  • 1 tbsp finely chopped coriander (dhania)1/4 cup cauliflower florets ¼ cup chopped french beans ¼ cup carrot cubes ¼ cup fresh green peas ½ cup capsicum cubes ¼ cup sliced baby corn 2 tsp oil ½ tsp cumin seeds (jeera) ⅓ cup onion paste 2 cloves (laung / lavang) 25 mm (1" ) piece of cinnamon (dalchini) 1 cardamom (elaichi) 1 tsp ginger-garlic (adrak-lehsun) paste ½ tsp green chilli paste 1 cup milk 2 tbsp fresh cream ½ tsp garam masala salt to taste For The Garnish 1 tbsp finely chopped coriander (dhania)
Instructions
  1. Heat the oil in a deep non-stick pan add the cumin seeds.
  2. When the seeds crackle, add the onion paste, cloves, cinnamon, cardamom, ginger-garlic paste and green chilli paste and sauté on a medium flame for 5 minutes.
  3. Add the cauliflower, french beans, carrot, green peas, capsicum, baby corn, ½ cup of milk and ¼ cup of water, mix well cover it with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.
  4. Add the remaining ½ cup of milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Serve hot garnished with coriander.
 




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