Vegetable Korma and Onion Pulav

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Vegetable Korma and Onion Pulav is a delicious and delicate combination of Ingredients, Spices and Textures. Korma is a flavorful curry base with addition of vegetables or protein of choice. Onion Pulav is a delicate rice preparation made with ghee, onions and basmati rice.

Vegetable Korma and Onion Pulav is a delicious and delicate combination of Ingredients, Spices and Textures. Korma is a flavorful curry base with addition of vegetables or protein of choice. Onion Pulav is a delicate rice preparation made with ghee, onions and basmati rice.
Vegetable Korma and Onion Pulav

 

Vegetable Korma and Onion Pulav

This is a guest post for Gina. Gina is a self published Author of the series, which I have started reading. The first in the series is The Dreaming. A gripping book, written with passion and honesty, straight from the heart. A story about a Lady who cooks, publishes cook books and is very successful and then ……….. Yes you have to pick that book to see the excitement building :).

NOTE – This meal combination has been created by me, keeping in mind the spices and ingredients available easily in American stores.

Vegetable Korma

Vegetable Korma and Onion Pulav is a delicious and delicate combination of Ingredients, Spices and Textures. Korma is a flavorful curry base with addition of vegetables or protein of choice. Onion Pulav is a delicate rice preparation made with ghee, onions and basmati rice. #vegetablemeals #indiancuisine #indianrecipes #vegetarian #korma #kurma #onion #pulav #pilaf #pulao
Vegetable Korma and Onion Pulav

Korma is a Moghul dish, which traces back its origin to 16th century when Moghul rulers traveled to India. To be precise, it has it’s roots from Turkish Cuisine, where it is called Kurmah, which means braising of meat with a gravy or curry. It then got adapted in India and has lots of regional versions, from the use of cream, coconut milk, yogurt and the paste of the nuts.Delicately textured and rich in taste, is the characteristic of a good Nawabi Khana. This curry has beautiful flavors of coconut and cashews, where as accompanied with some hearty vegetables.

Some similar recipes are – Peas Pulav, Aloo Akbari, Paneer Jhalfrezi, Cauliflower Pulav and more.

This is how to make it.
Serves – 6 to 8 people
 
Kitchen Equipments Required
Chopping board, knife. microwave safe bowl, a hard anodized pan or non stick pan, stirrer,  and blender.
Ingredients 
 
Vegetables 
Cauliflower : 1 cup, chopped into 1-inch pieces
Peas : 1/4 cup
Potato : 1 medium, chopped into 1-inch pieces
Carrots : 1/2 cup, chopped into 1-inch pieces
Green beans : 1/2 cup, chopped into 1-inch pieces
Paneer or Extra Firm Tofu : 1 cup, chopped into 1-inch pieces
Korma Paste 
Cashews – 2 tbsp, soaked in 1/4 cup of warm water for 10-15 minutes.
Coconut shreds, dried – 1&1/2 tbsp, unsweetened
Milk powder – 2 tbsp. Vegan friends can use 2 tbsp of almond milk or soy milk.
Onion – 1/2 cup, chopped roughly
Tomato – 1, very small
Ginger – 1 small piece
Garlic – 2 small pods or 1 big.
Oil & Spices 
Oil – 2 tsp
Bay leaf – 1
Cinnamon stick – 1 small
Turmeric powder – 1/4 tsp
Garam Masala – 1 tsp to 1&1/2 tsp
Red chili powder – 1/4 to 3/4 tsp, as per taste
Salt – to taste
Water – 1&1/2 cups
Cilantro leaves for garnish.
Method 
 
Prepping the Vegetables
1. Make sure that all the vegetables are the same size.
2. Take a microwave safe bowl. Add all the chopped vegetables. Cover it partially. Microwave on high for 8 to 10 minutes until they are par boiled and not soft.
Making the Paste 
Take a blender. Add all the ingredients mentioned under Korma Paste and make a fine paste until there are no lumps or pieces left.
Making the Curry
1. Take a heavy bottom pan and heat oil in it.
2. Reduce the heat and add the bay leaf and cinnamon stick to it. Sauté for a few seconds and then add the korma paste to it. If it is too thick, add little water and stir. Add turmeric powder, salt, garam masala, and red chili powder to it. Stir.
3. Cook on low flame while stirring often. After 7-8 minutes, the paste will thicken and come together. We are not browning the paste. We are retaining its delicate  yellow color.
4. Now add steamed vegetables to it. Add 1&1/2 cups of water and mix well.
5. Let it cook for 10-15 minutes on low flame until everything looks married well.
6. You may add some raisins and cashews to it, if you like.
The curry is ready to be served with Naan or Onion Pulav / Pilaf!

Onion Pulav / Pilaf

Vegetable Korma and Onion Pulav is a delicious and delicate combination of Ingredients, Spices and Textures. Korma is a flavorful curry base with addition of vegetables or protein of choice. Onion Pulav is a delicate rice preparation made with ghee, onions and basmati rice. #vegetablemeals #indiancuisine #indianrecipes #vegetarian #korma #kurma #onion #pulav #pilaf #pulao
Vegetable Korma and Onion Pulav
Onion Pulav is a flavorful rice preparation. The onions are Caramelized delicately and then rice is cooked with onions and some whole spices. It is exotic as well as an easy preparation with clean and tender flavors. The aroma is unmatched. I make it quite often with other curries a as well.
This is how to make it.
Serves : 6 to 8 people
 
Kitchen Equipments Required
Chopping board, knife, heavy bottom sauce pan with lid, stirrer,  and fork.
 
Ingredients 
Basmati Rice : 2 cups, cleaned and soaked in just enough water to cover these for 15-20 minutes.
Onions : 1&1/2 cups, peeled, washed and chopped thin into slivers.
Oil : 1/2 tbsp
Cumin seeds : 1 tsp
Bay leaf : 1
Cinnamon stick : 1 small
Sugar : 1/4 tsp
Green cardamoms : 2-3
Black pepper corns : 6-7
Cloves : 3-4
Garam masala : 1/2 to 3/4 tsp
Salt : 1 tsp
Water : 2&1/2 cups
 
Method 
1. Heat oil in a heavy bottom sauce pan. Once it becomes hot, lower the flame. Add cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves and black pepper corns. Sauté on low flame till cumin seeds crackle.
Note: Keep your face back since cloves can be notorious and jump out.
2. Now add sliced onions and sugar to the pan. Stir well. Cook on medium low heat, stirring occasionally, until the onions become pinkish golden. It takes about 7-8 minutes. The sugar helps in giving onions a good caramelized color.
3. Now drain the water from the soaked rice and add the rice to the pan carefully. Add garam masala and salt. Stir well and sauté for 30-45 seconds like that.
4. Add water. Stir and close the lid. Cook on low flame until the water evaporates. It will take approximately 10 minutes. Switch off the flame. Let it stand covered, without touching it for another 7-8 minutes.
5. Open the lid and let stand for 2-4 minutes. Now take a fork and fluff it gently. This gives you a great texture and beautiful looking rice.
Serve it warm with the Veg Korma.
I had a great time creating this dish in my kitchen. I am sure you will love it too :).

Sonal

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55 Comments

  10. Yummm, all that in one sitting? How absolutely divine and so healthy too! Love korma and your dishes and photography really enhance the entire meal.

    Reply

  14. Hi Sonal, so happy to see you at FF! As you may or may not know I absolutely LOVE anything with the word “korma” attached to it, because I love that creamy sauce. When I was in my 20s I used to go to the same Indian restaurant once a week and order the SAME. THING. Bengan Bharta and Navratan Korma plus oodles of garlic naan. Your pilaf looks so perfect with the rice so nicely separated but looking very moist and fluffy, also I appreciate your utilizing ingredients that we can find in U.S. markets . . . very helpful! Have a great weekend!

    Reply

        1. I am a very un unconventional Indian cook myself. Grew up in a household where mum cooked fab food but didnt pass any heritage of traditional food. I loved eating so ate and tried to recretae most of the things based on my self attained knowledge of sniff and touch ;)….thankfully it has worked so far Sue. I use easy short cuts and whoch are successfuk most of the time :).

          Reply
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