Walnut Veggies Korma / वॉलनट वेजी कोरमा

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Күн бұрын

Walnut Veggies Korma
Servings - 4
INGREDIENTS
Oil - 2 teaspoons
Onions - 120 grams
Walnuts - 80 grams
Coconut - 30 grams
Roasted chickpeas - 30 grams
Salt - 1/2 teaspoon
Water - 100 milliliters
Ginger - 1/2 teaspoon
Garlic - 1/2 teaspoon
Green chili - 1 teaspoon
Oil - 2 tablespoons
Bay leaf - 1
Cinnamon stick - 1
Black cardamom - 1
Green cardamom - 4 pods
Turmeric - 1/2 teaspoon
Red chili - 1/4 teaspoon
Salt - 1/4 teaspoon
Water - 400 milliliters
Cauliflower - 80 grams
Carrots - 40 grams
Green beans - 40 grams
Potatoes - 80 grams
Green peas - 40 grams
Coriander - 1 tablespoon
Coconut milk - for garnishing
Chilli oil - for garnishing
Coriander - for garnishing
PREPARATION
1. Heat 2 teaspoons oil in a pan, add 120 grams onions and roast for 2 - 4 minutes. Remove it from heat.
2. Transfer, this into a blender, add 80 grams walnuts, 30 grams coconut, 30 grams roasted chickpeas, 1/2 teaspoon salt, 100 milliliters water and blend it well.
3. In a muddler, add 1/2 teaspoon ginger, 1/2 teaspoon garlic, 1 teaspoon green chili and muddle them with the help of muddler.
4. Heat 2 tablespoons oil in a heavy skillet, add 1 bay leaf, 1 cinnamon stick, 1 black cardamom, 4 pods green cardamom and stir well.
5. Add muddled mixture and cook for 1 minutes.
6. Add blended mixture, 1/2 teaspoon turmeric, 1/4 teaspoon red chili, 1/4 teaspoon salt and cook for 2 minutes.
7. Add 400 milliliters water and cook for 2 minutes.
8. Cover it with lid and cook for 8 - 10 minutes.
9. Open the lid and stir well.
10. Add 80 grams cauliflower, 40 grams carrots, 40 grams green beans, 80 grams potatoes, 40 grams green peas and cook for 2 - 3 minutes.
11. Cover it with lid and cook for 7 - 8 minutes.
12. Open the lid, add 1 tablespoon coriander and cook for 1 minute. Remove it from heat.
13. Garnish with coconut milk, chilli oil and coriander.
14. Serve hot.
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