You have a left over vegetables in your fridge but stuck not knowing what to make. Or you just want to make a simple yet healthy meal with vegetables. We got you! With our masala blend you can make a vegetable korma that is not just quick and easy to make but delicious as well.
The beauty about this recipe is that it doesn't matter which mix of vegetable you add as long as they are all vegetables. ;)
Serves - 2
Spice level - Mild
Mix of Chopped green beans, potatoes(cut in small cubes), cauliflower, Chopped Carrots, Green Peas or you can use Mix of any Fresh/Frozen Vegetables
50 g each (250 in total)
Onion fine chopped
The one curry
Garlic fine chopped/grated
usually 5 cloves
Ginger fine chopped/grated
3 one inch cubes
2 1/2 tbsp
Shredded fresh/packaged unsweetened coconut ( soaked in water)
If you don't have shredded coconut replace it with coconut cream
cashew (soaked in water)
Fresh Cilantro (optional)
that you can hold in fingers(not
with your entire hand)
Pre prep needs:
Soak the coconut and cashews for 10 mins in water and strain the ingredients. Now in blender(you can also use a pestle and mortar) add the cashews and coconut add a pinch of salt and 1/4 tsp of 'The one curry' and blend it into a fine paste with adding a little bit of water. But if you don't have cashews or coconut you can just use coconut cream or regular cream(non vegan) at the end and skip this step
Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 30 ml oil of your choice.
Usually garam masala spices(cardamom, cloves, cinnamon) are added but our 'one curry' has all that you need so you can add a 1/4 tsp of 'The One Curry' Masala. Let the oil get nicely infused.
Add chopped onion and sauté till it turns gold brown
Add the chopped/grated ginger and garlic and sauté for a minute
Add all the tomatoes give it a bit of stir for a minute.
Add 1/2 tbsp of the The one curry masala
Add 1/2 tbsp salt
Give it a good mix
Add a little bit of water to avoid burning
Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
Tomato Test: You should now see the tomatoes completely turned soft and mushy
Now add all the vegetables
Give it all a good mix
Now add the coconut cashew paste or 35 ml of coconut cream or table cream(non vegan) and give it a nice mix.
Add water. The quantity of water you add should be in the same level of the entire mix at this point(usually about 1 1/4 cup). Give it a good mix
Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
Add a tiny squeeze of lemon (optional)
Put the lid on and bring the flame to high and let it all come to a nice boil.
As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 15 mins. Give it a couple of stirs in between the 15 mins to make sure the bottom doesn't burn and put the lid back on.
After 15 mins remove the lid and bring to a medium flame let it boil for another 3 mins until the entire water content reduces to 60% of its initial level. ( It should have turned a thicker and oil should separate out)
Consistency test: The gravy should not be runny. It should be in the constituency of a table cream