The word, 'Korma' has its origin in Turkish word, 'Kavurma' meaning 'cooked meat'. The equivalent word in Urdu is 'Kormah' meaning 'braised meat'. Of course, this is a vegetarian variant of the korma, the most popular vegetarian korma being 'Navaratna Korma'; the recipe for which I will upload sometime in the future :) Here, I've made this korma in the Chettinad style. Even in Karnataka they prepare this korma, but the only difference is that in Karnataka they use roasted gram along with poppy seeds and cashew nuts. I usually make this when I don't have time to cook elaborately. It's really easy to make. Do try :)
Preparation time : 10 minutes +15 minutes soaking
Cooking time : 20 minutes
Ingredients :
Tomato - 1 cup, finely chopped
Onions - 1 cup, finely chopped
Coriander powder - 2 tsp
Poppy seeds - 2 tsp
Cashew nuts - 8
Ginger - 1/2'' piece
Garlic - 6 flakes
Green chillies - 1
Dry red chilli - 3
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Cinnamon - 1'' piece
Cloves - 3
Salt - to taste
Method :
1. Soak the poppy seeds and cashew nuts in warm water for 15 minutes. Blend the poppy seeds,cashew nut, grated coconut, green chillies, ginger and garlic to a fine paste.
2. Coarsely grind the cinnamon, cloves and fennel seeds.
3. In a pan heat oil, put in the mustard seeds, when they stop crackling add the curry leaves.
4. Add the coarsely ground masala and stir fry for a minute. Add the onions and saute till they are translucent. Add the tomatoes and saute till they turn pulpy and soft.
4. Add the coriander powder, red chilli powder and salt, mix well. Stir for 4-5 minutes. Now, add the ground paste and stir for 4-5 minutes.
5. Add water and let it boil till the rawness disappears.
6. Pour into a serving bowl and garnish with coriander leaves. Serve hot with rice, idli or appams.
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