Braised Vegetable in Yoghurt and Tomato Gravy or Vegetable Korma (from the Turkish word Kavurma) is also called qorma, kormaa, khorma or kurma and is a dish originating in Central Asia. It consists of meat or vegetables braised in a spiced sauce made with yoghurt, cream or a nut paste. It has its roots in the Mughlai cuisine of India and Pakistan. This is a characteristic Moghul dish which can be traced back to the 16th century.
The flavor of korma is based on a mixture of spices including coriander and cumin, combined with yoghurt and kept below curdling temperature, These spices are incorporated slowly and carefully with the meat or vegetable juices. Korma is traditionally cooked in a pot over slow burning low fire and with charcoal on its lid to provide all around heat. The term Shahi (or Royal) is sometimes given to certain Kormas to indicate its status as a prestige dish rather than an everyday meal.
I have made the vegetarian version here and the credit goes to my mother who taught me how to make this dish during my early cooking days. This korma is quite flavorful on its own but it goes particularly well with wholemeal flatbreads (Chapathis ), Basmati Rice or Rice Flour String Hoppers (Idiappam).
Ingredients (for 4)
2 tbsp. canola oil
1/2 tsp fennel seeds
1 medium onion, finely chopped
1 tsp ginger garlic paste
1 medium potato scrubbed and cut into medium cubes
1 carrot, sliced thinly
1/2 cup green peas
1 and 1/2 tomato, pureed
3 sprigs coriander leaves, chopped big
1/2 tsp chilli powder
3 tsp coriander powder
1/4 tsp ground pepper
1/2 tsp cumin powder
1/4 tsp garam masala
1/2 cup yoghurt
2 cups water
1/2 cup skim milk
extra coriander leaves for garnishing
In a medium sized curry pot, fry the fennel seeds in oil and then add the chopped onions.
Once the onions are slightly browned, add in the ginger garlic paste.
After a few minutes, reduce the fire and add in the chilli powder carefully ensuring that it doesn't get burnt.
Add in the yoghurt and stir quickly so it doesn't get curdled. Increase the fire now.
After a few minutes of cooking, add in the other spice powders and salt.
Stir and let the whole mix cook for a few more minutes.
Then, add in the tomato puree, coriander leaves, cubed potatoes, peas and carrot slices.
When all the vegetables have cooked, it will be thick and creamy. Add in the 1/2 cup skim milk to dilute the curry a bit.
Serve warm garnished with extra coriander leaves.