Mixed Vegetable Korma is a delicious coconut-based curry made with different vegetables and seasoned with spices. This Andhra mixed vegetable curry is usually served with Chapathi (Indian flat bread) or it can be paired with Jeera rice too.
Mixed vegetable masala curry is a rich, spicy and colourful dish, loaded with veggies and flavoured with a mix of spices. This South Indian easy vegetable curry is made with a medley of fresh vegetables.
1. For this easy Andhra Mixed Vegetable Korma , wash and peel beetroot, carrot and potato and chop then into cubes. Finely slice onion, tomato and fresh coriander leaves.
2. Put the beetroot, carrot, potato and peas into a pressure cooker and cook for just one whistle – just so that the vegetables are tender, not mushy. Strain and keep aside.
3. Grind poppy seeds, grated coconut, cashew nuts, fennel seeds and green chilli to a paste, adding little water. Set aside.
4. Heat oil in a kadai and season with curry leaves. Add the chopped onions and sauté till they turn brown.
5. Tip in the ginger-garlic paste and fry for a couple of minutes.
6. Put in the chopped tomatoes, stir well and cook covered for about 3-4 minutes till they become mushy.
7. Add salt, turmeric powder, coriander powder, red chilli powder and garam masala powder. Mix well.
8. Blend in the ground paste and simmer for two minutes.
9. Add the cooked vegetables and mix gently.
10. Add water as requited, bring to a boil, put the lid back on and cook for 5-6 minutes till the vegetables are done.
11. Remove the lid and cook the mix vegetable curry till any excess water evaporates and the gravy thickens.
12 Sprinkle freshly chopped coriander leaves and remove. Serve Andhra Mixed Vegetable Korma with Phulkas.
Mixed Vegetable Korma Recipe details:
- Potato – 1 medium, cut into small cubes
- Beetroot – 1 medium, cut into small cubes
- Carrot – 1 medium, cut into small cubes
- Peas – ½ cup
- Onion – 1 medium, chopped finely
- Tomato – 1 medium, chopped finely
- Ginger-Garlic paste – 1 tsp
- Curry leaves – 1 sprig
- Turmeric – ½ tsp
- Red chilli powder – ½ tsp
- Garam masala powder – ½ tsp
- Coriander powder – ½ tsp
- Oil – 1 tbsp
- Water – 1 cup
- Salt to taste
- Poppy seeds – 1 tsp
- Grated coconut – 3 tbsp
- Green Chilli – 1
- Fennel seeds – 1 tsp
- Cashew nuts – 6-7
- Wash, peel and cut into small cubes beetroot, carrot and potato. Finely chop onion, tomato and coriander leaves.
- Pressure-cook the cut pieces of beetroot, carrot and potato along with peas till ¾th cooked (just one whistle).
- Grind all the ingredients listed under ‘for grinding’ to a smooth paste with a little water.
- Heat oil in a pan and put in the curry leaves. Once they start to splutter, add the chopped onions. Sauté for 4-5 till they turn slightly brown.
- Add the ginger-garlic paste and sauté for 1-2 minutes.
- Add the chopped tomatoes and cook covered for 3-4 minutes till they turn soft.
- Add turmeric powder, red chilli powder, coriander powder, garam masala powder and salt. Combine well.
- Tip in the ground paste and mix well. Simmer for 2-3 minutes. Once the oil starts to ooze out, add the cooked vegetables and stir gently.
- Add water and cook covered for 5-6 minutes till the vegetables are cooked through.
- Remove lid and simmer on medium flame till the excess water evaporates and a thick consistency is reached.
- Garnish with coriander leaves and remove.
- Serve Andhra Mixed Vegetable Korma with Jeera Rice or Chapathi.
* Take care not to over-cook the vegetables.
* You can also add whole garam maslala (bay leaf, cinnamon, cardamom and cloves) and cumin seeds for tempering.