Wholesome Tawa Vegetable Korma Recipe

About this recipe

Wholesome Tawa Vegetable Korma is a delightful Indian dish that combines a medley of fresh vegetables, aromatic spices, and a creamy coconut-based gravy. Perfectly balanced with medium spices, this dish is hearty, nutritious, and ideal for a mid-day family meal. It's designed for active individuals aiming for weight loss, with a focus on fiber-rich vegetables and moderate calories. The korma pairs beautifully with whole wheat roti or steamed brown rice, offering a wholesome and satisfying dining experience.

Ingredients

• 1 head Cauliflower
• 250 g Carrot
• 500 g Onion
• 200Ml Kara Coconut Milk Classic (200ml)
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• 250 g French Beans
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a tawa or wide pan over medium heat. Add cumin seeds and let them splutter, then sauté the chopped onion until golden brown.
2. 2. Stir in the ginger-garlic paste and slit green chilies, cooking for 1-2 minutes until fragrant.
3. 3. Add the pureed tomatoes, turmeric powder, red chili powder, and coriander powder. Cook for 5-7 minutes until the oil separates from the masala.
4. 4. Stir in the cashew paste and mix well, cooking for another 2 minutes to enhance the richness of the gravy.
5. 5. Add the cauliflower florets, carrots, and green beans to the pan. Mix well to coat the vegetables in the masala.
6. 6. Pour in the coconut milk and 1/4 cup water, then stir to combine. Cover the pan and cook for 10-12 minutes on medium heat until the vegetables are tender.
7. 7. Add the green peas, garam masala, and salt. Mix well and simmer for another 3-5 minutes.
8. 8. Garnish with fresh coriander leaves and serve hot with whole wheat roti or steamed brown rice.