Thursday, June 20, 2013

Subz Korma | North Indian Style Mixed Vegetable Korma | No Chili Peppers

Subz Korma

There are times when I like to make subzi without any chili powder or green chilies. Just flavor with whole spices, garam masala, tomato, garlic, and cilantro, and you get the most wonderfully flavorful blend!! Today I am adding just such a recipe to my food blog - Subz Korma or North indian Style Vegetable Korma. This dish is not only delicious, but also nutritious and perfect for little ones.

Subz Korma

Ingredients:
2 medium potatoes, cut into small cubes
1 cup mixed vegetables (carrot, peas, edamame beans, corn)
2 tomatoes, chopped fine
1 large onion, chopped fine
3 cloves garlic, minced
1/4 cup cilantro, minced
Salt to taste
1/4 tsp haldi (turmeric powder)
1/4 tsp garam masala

Grind to a Fine Powder:
1/2 tsp zeera (cumin seeds)
1 tsp dhania (coriander seeds)
1/2 tsp saunf (fennel seeds)

To Temper:
2 (lavang) cloves
1 (kali elaichi) black cardamom
5 (kali mirch) black peppercorns
1 (tej patta) bay leaf
1/2 tsp zeera (cumin seeds)
1 tbsp oil

Method:
  1. Heat the oil in a large saucepan. Add all the ingredients in the 'ToTemper' list.
  2. Reduce heat and allow them to roast until fragrant - under a minute.
  3. Next add the onions and garlic. Fry until transparent. 
  4. Add the ground cumin, fennel, and coriander seeds powder and fry together for a couple of minutes.
  5. Add the tomatoes and cilantro. Cook until the juices run.
  6. Now add the potatoes, stir until they are well coated with the oil.
  7. The throw in the rest of the vegetables. 
  8. Stir in the turmeric powder, garam masala, and salt to taste with 2 cups of water.
  9. Stir, bring to a boil. Reduce heat, cover and cook on medium until the vegetables are cooked.
  10. There will be a light curry remaining, cook further if you like to thicken. Else check for seasoning and enjoy with parathas.
Subz Korma

Vegan Recipe

Like this recipe. Tried it. Leave me a comment:)

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4 comments:

  1. That korma sure sounds delicious.. I would definitely try this soon. I like mildly spiced dishes and love your idea of using just garam masala and whole spices.

    ReplyDelete
    Replies
    1. I have to say saboot masalas lend the best flavour to Indian vegetable dishes. Also thought I'd mention that I used Mughlai Garam Masala - I'll try to get the recipe for that on the blog soon!!

      Delete
  2. This looks so nice and yummy. Totally tempting :)
    www.merrytummy.blogspot.com

    ReplyDelete
  3. That is a wonder to me.. Sabzi without green chilly?? Will try this out today for sure :) Looks very yum..

    ReplyDelete

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Aparna @ Annarasa

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