Mixed Vegetable White Korma
by Tarla Dalal
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Chunky vegetables drowned in an absolutely flavourful white korma starring aromatic spices and a nice onion cum poppy seeds paste! The chopped pineapple is a very thoughtful addition to the Mixed Vegetable White Korma as they provide not just crunch but also a bit of tang to an otherwise creamy gravy, making it a treat to the taste buds. The vegetables show up well against the white korma base, making this dish a pretty sight to behold too.
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Mixed Vegetable White Korma recipe - How to make Mixed Vegetable White Korma
Preparation Time:    Cooking Time:    Total Time:
Makes 4 servings
- Combine the onions, green chillies, poppy seeds and milk in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside.
- Heat the ghee in a deep non-stick kadhai, add the cumin seeds, cloves, cinnamon, cardamom and bay leaf and sauté on a medium flame for a few seconds.
- Add the prepared onion paste, garlic paste and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add all the vegetables, paneer, garam masala, pineapple, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
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