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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Koorma Recipe

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This recipe for Vegetable Koorma is from The Gabriel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag Frozen Vegetables (California Medley)
3 tbs Oil
3 Cinnamon Sticks
3 Cardamon Pods
3 Cloves
1/2 Large Onion (Chopped)
2 Sprigs of Curry Leaves (ripped)
1 large tbs Cumin/Fennel Seeds (ground)
1 large tbs Cumin Powder
1 large tbs Coriander Powder
1 large tbs Ginger garlic paste
1/2 tsp Turmeric Powder
1 can Coconut Milk
1/2 onion blended with 2 medium sized tomatoes to puree
Chili Powder to taste
Salt to Taste
Directions:
Directions:
Heat oil

Fry to following: cardamon, cloves, cinnamon, curry leaves

Fry for a few mins until popping

Add 1/2 chopped onion

Saute the following: cumin/fennel, cumin, coriander, ginger garlic paste, tumeric

Add Chili powder and salt to taste.

Fry for a few mins

Blend 1/2 onion with 2 tomatoes to puree and add to masala mixture

Cook for a few mins

Add frozen vegetables

Check salt

Cover and cook vegetable well

Add coconut milk

Bring to boil

Serve and enjoy
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is very adaptable. Can add, chicken or shrimp also.

 

 

 

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