Veg Korma Recipe

Mix it into the curry add salt to taste and close the heat after letting it cook for 2 minutes slowly on the stove. Drizzle with 1 tablespoon of the oil and season lightly with salt. Next boil all the vegetables before tossing it in with the korma sauce tomatoes and garnish.

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Mix in ginger and garlic and continue cooking 1 minute.

Veg korma recipe. Then add the remaining vegetables and cook them for another 5 minute. 1-inch cinnamon 2 cloves 2 green cardamoms 1 teaspoon fennel seeds 3 to 4 Kashmiri red chillies and a tiny piece of stone flower optional. Further add 1 tomato and saute until soft and mushy.

If you do not have a blender to make a paste then skip this step and just use 34 cup thick yogurt. Veg kurma with step by step photo. Let cook for 3 minutes so that the flavors get into the curry.

Soft fluffy. Add the chilli garlic and ginger and cook for 1 min then throw in the mixed vegetables and cook for a further 5 mins. Heat the oil in a skillet over medium heat.

Heat the oil in a large pan. 3 to 4 medium-sized garlic chopped and 1-inch ginger chopped. Peel the sweet potato squash and carrots and cut into 2cm chunks and arrange on the lined baking tray.

Takes the flavours to a whole new level. Pour in the pre-measured spices. Put the coconut oil into a pan and fry the onion garlic and ginger.

Add the tomato coconut milk yogurt brown sugar potato peas-and-carrots and green beans. To give it that 1010 finish top it with dash of fresh. Add the cashews and coconut milk to a blender and blend until very smooth.

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