Korma was originally created in the Mughal kitchens of India, where it served as an appetizer for guests at royal banquets. The dish has its roots back to the 16th century and can be traced through generations of rulers who incorporated this flavorful sauce into their daily meals after invasions from Central Asia had spread dishes such as curry throughout northern parts on both sides of Lake Baikal.
Today’s version includes ingredients like onions or tomatoes along with spices like cloves, cardamom pods (or seeds), cinnamon sticks depending upon region; however, some chefs will also substitute other vegetables including peppercorn pumpkin, etc…to create variations that suit personal taste buds!
Vegetable Korma Recipe | How To Make Vegetable Korma Recipe
Korma is a dish from India that has variations in different regions. The most common sauce or gravy used for this type of food comes from yogurt, stock water and cream with various spices including onion salt tomatoes chili pepper garlic cloves nutmeg cumin seeds coriander leaves black peppers red chilies, etc. You can also find vegetable-based versions where coconut milk replaces some percentage of the meat ingredients such as peas, beans, chickpeas, potatoes, bamboo shoots, mushroom buttons, mushroom pieces, Jerusalem artichoke, hearts shallots, ginger, lemon juice and many more ingredients.
Ingredients For Korma Paste
Soak in hot water for 20 to 30 minutes. Later, drain and set aside. Rinse the cauliflower and soak it in hot water for 15 to 20 minutes to get any bugs out of it. After blanching the cauliflower, drain it and set aside.
Peel and chop the rest of the vegetables.
Add the ingredients under 'for kurma paste' to a blender or mixer-grinder.
Put about ½ a cup of water in the saucepan. Add the flour and stir it until it is very smooth.
Method For Korma
- Amount Per Serving
- Calories 155
- Calories from Fat 108
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 4g20%
- Cholesterol 1mg1%
- Sodium 271mg12%
- Potassium 256mg8%
- Total Carbohydrate 11g4%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.