Add green chilies, salt, crushed black pepper and rice flour in boiled potatoes.
Mix it together and shape into small koftas, shallow fry in 2 tbsp of oil.
In a pan saute chopped carrots, peas and finely sliced broad beans.
Heat oil in the cooking pot and fry sliced onions until golden brown.
Spread fried onion on an absorbent sheet to absorb excess oil.
Then blend fried onion, yogurt and almonds.
In a the same oil (in which fried onions), add green cardamom, ginger garlic paste, salt, all spices powder and onion mixture.
Stir for 2 - 3 minutes, then add sautéed vegetables and stir again.
Place potato Koftas over the curry and let it simmer.
When oil forms a layer over the curry, Vegetable Korma is ready.
Serve it with paratha.
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