Vegetable Nilgiri Korma is one of the most famous delicacy of Hyderabadi Cuisine, here vegetables are cooked with the unique paste of coconut and spices.

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients:

• 1 cup carrot diced
• 2 bell pepper (capsicum) diced
• 1 cup french beans chopped
• 1 onion sliced
• 4 tomatoes coarsely chopped
• 1 cup cauliflower chopped
• 1 medium size potato
• 1/2 cup green peas (matar)
• 6-8 curry leaves (cut into bits)
• 3 tbsp coriander leaves chopped
• 1 tsp garam masala powder
• Salt to taste
• 5-6 tbsp cooking oil

For making masala paste:

• 5-6 cloves garlic
• 1 inch ginger
• 1 tbsp coriander seeds
• 1/4 cup scraped coconut
• 1 tbsp poppy seeds(khus khus)
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 4 whole red chillies

How to make Vegetable Nilgiri Korma:

1. Combine all the ingredients of making masala paste, roast them in a saucepan till light brown and then grind to a coarse paste.
2. While grinding the paste, add little bit of water and keep aside.
3. Fry the onion in little amount of oil, remove the fried onion on oil absorbent paper.
4. When the onion is cool down, then combine it with the chopped tomatoes.
5. Grind both together to make a smooth puree.
6. Boil the potatoes, cauliflower, green peas and carrots in a good amount of water by adding little bit of salt.
7. Drain and keep aside.
8. Heat remaining oil in a non-stick pan and add curry leaves along with the prepared masala paste.
9. Stir continue over moderate heat until the oil starts separating.
10. Add the boiled and raw vegetables.
11. Adjust with salt to taste.
12. Pour the tomato puree and bring the mixture on few boils.
13. After 3-4 minutes, add 2 cups of water and cook till the vegetables are done and gravy becomes thick in consistency.
14. Finally sprinkle garam masala and chopped coriander.
15. Stir and serve hot with plain Indian roti or jeera rice.