Why recepie famous for?
This awesome Vegetable Korma features a wide assortment of crunchy and colourful veggies, cooked with rich ingredients like milk, cream and paneer, and flavoured with garam masala. Pineapple adds a nice tangy-sweetness, which makes the Korma all the more appealing. This is an ideal accompaniment for hot parathas !
Ingredients
1/4 cup cauliflower florets
1/4 cup french bean cubes
1/2 cup carrot cubes
1/4 cup green peas
1/4 cup capsicum cubes
1/4 cup diagonally cut baby corn
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1/2 cup grated onions
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1 cardamom (elaichi)
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp green chilli paste
1 cup milk
1/4 cup chopped paneer (cottage cheese)
1/4 cup canned finely chopped pineapple
3 tbsp fresh cream
1/2 tsp garam masala
salt to taste
Instructions
Heat the ghee in a deep non-stick pan and add the cumin seeds.When the seeds crackle, add the grated onions, cloves, cinnamon, cardamom, ginger-garlic paste, green chilli paste and sauté on a medium flame for 5 to 7 minutes.
Add the cauliflower, french beans, carrot, green peas, capsicum, baby corn, salt, ½ cup of milk and ¼ cup of water, cover with a lid and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
Add the remaining ½ cup of milk, paneer, pineapple, fresh cream and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot with parathas.
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