Vegetable Nilgiri Korma Recipe

Nilgiri Korma recipe is a very party kind of the recipe. Learn how to make nilgiri korma.

Vegetable Nilgiri Korma

1/4 cup coriander leaves (dhania patta) chopped
10-12 curry leaves
1 tblsp garam masala powder
1 potato (aloo)
1/2 cup green peas (matar) shelled
1/4 cauliflower (gobhi)
10 french beans
12 tblsp groundnut (moong fali) oil
2 medium onions
1 capsicum (shimla mirch)
Salt (namak) to taste
1 carrots (gajjar)
2 tomatoes (Tamatar)
For masala paste
1″ ginger (adrak)
1 tsp cumin seed (jeera)
2 tblsp poppy seeds (khuskhus)
12 cloves (lavang) garlic
6 red chillies whole
1/2 cup coconut (narial) scraped
2 tblsp coriander seed
2 tblsp fennel (saunf) seed

How to make vegetable nilgiri korma:

  • Wash and cut all the vegetables into equal size pieces.
  • Cut the onion.
  • Wash and puree the tomatoes.
  • Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
  • Wash and cut the coriander leaves.
  • Boil the potatoes, cauliflower and carrots till half done in salted water.
  • Remove and keep aside.
  • Heat up oil in pan and mix in the onion and fry till golden brown.
  • Wash and mix in the curry leaves and masala paste.
  • Fry till the oil separates.
  • Mix in the vegetables and continue stirring.
  • Pour out the tomato puree and bring to boil.
  • Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick.
  • Sprinkle the garam masala, stir well.
  • Serve nilgiri kurma hot.