Kaye Korma (Mixed vegetables with curry leaves)

Kaye Korma (Mixed vegetables with curry leaves)

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Servings: 4
Calories: 255

Ingredients
 

  • 1 cup Potatoes peeled, diced
  • 1 cup Green pumpkin hara kaddu, diced
  • 1 cup Green peas hara matar, shelled
  • 1/2 cup Carrot gajar, diced

dry roast and powdered:

  • 1 tsp Turmeric haldi powder
  • 1 tbsp Fennel mod saunf seeds
  • 4 Cloves laung
  • 1 Cinnamon dalchini, small stick
  • 6 Green cardamom choti elaichi
  • 1 tbsp Poppy seeds khus khus
  • 1 tsp Cumin jeera seeds

3 1/2 floz Vegetable oil

  • 1 3/4 oz Onion paste
  • 2 tsp Ginger adrak paste
  • 1 cup Tomatoes chopped
  • 3 1/2 oz Coconut nariyal, fresh, grated
  • Salt to taste
  • Red chilli powder to taste
  • 1/2 cup Curry leaves kadhi patta

Instructions

  • Dry roast the spices in a pan or griddle (tawa) and then powder them together.
  • Heat the oil in a wok (kadhai); add the onion paste. Saute till the oil separates. Add ginger paste and tomatoes. Cook for 3 - 4 minutes; add 1/2 cup coconut, potatoes, green pumpkin, green peas, and carrots. Stir-fry for 5 minutes on high heat, then lower heat, add salt, red chilli powder, and a little water. Cook covered for 10 - 12 minutes or till the vegetables are tender.
  • Serve hot garnished with curry leaves and the remaining coconut.
Calories: 255 kcal
Carbohydrates: 36 g
Protein: 8 g
Fat: 10g
Saturated Fat: 8 g
Trans Fat: 1 g
Sodium: 33 mg
Potassium: 734 mg
Fiber: 11 g
Sugar: 6 g
Vitamin A: 5703 IU
Vitamin C: 1221 mg
Calcium: 366 mg
Iron: 4 mg
Cuisine Indian
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