Jain Vegetable Korma Recipe
By Published: March 25, 2014
- Yield: 4 bowls (4 Servings)
- Prep: 45 mins
- Cook: 15 mins
- Ready In: 60 mins
Ingredients
- 1 Medium cup Tendli long slitted
- 11/2 cup Dudhi/lauki medium square shape
- 11/2 cup Green capcicum
- 1/2 cup Peas boiled
- 1/2 cup Tomatoes red ripped cut into square pieces
- 11/2 cup Raw Banana
- 4 big Tomatoes for gravy
- 2 tbsp Ghee for tadka
- 1 big spoon Wet Masala
- 1 spoon Dry Punjabi Masala
- little Sugar
- as per taste Salt
- Coriander finely chopped
- little Malai
Instructions
- Wet Masala Recipe: 2 teaspoons finely chopped fresh ginger 1 teaspoon garam masala 1 teaspoon red chili powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 cup freshly ground coconut or unsweetened dry coconut Water as needed Combine all ingredients in a blender and blend into fine paste. Add water if needed.
- Take a big broad based non stick pan. Add 2 tbsp ghee and let it heat up
- Add 1 big spoon wet masala in it and then add the tomato gravy
- Add 1 spoon dry punjabi masala (please see jain punjabi masala recipe for it)
- Add all the vegetables in it
- Add little sugar, salt as per taste
- Add little malai and heat it for a while. Sprinkle coriander on it and serve it hot with Roti/ Naan
- Shallow fry all the vegetables in oil for vegetable korma
- For Navratna Korma add Kaju Kishmish (fry it in oil), grapes, pinapple, apple (cut it into medium size) Hot Navratna Korma is ready!