Restaurant Style(Saravana Bhavan) Vegetable Khorma

Restaurant Style(Saravana Bhavan) Vegetable Khorma 

Recipe adapted from Mangayar Malar forwarded by mom on whatsapp

I have made a few changes to the original recipe.

1. Ingredients 

A. To Be Added In The Cooker

1. Carrots chopped 1/2 cup

2. Beans chopped 1/2 cup

3. Fresh Green Peas 1/2 cup

4. Cauliflower florets 1/2 cup

5. Potatoes cubed 1/2 cup

6. Tomatoes chopped 3 medium sized 

7. Salt to taste 

8. Turmeric Powder 1/4 tsp 

9. Water 1 cup

B. For The Paste 

1. Coconut shredded 1/4 cup

2. Khus khus/poppy seeds 1 tsp

3. Cashew nuts 10 whole 

4. Fennel seeds 1 tsp 

5. Hot water 6 tbsp

C. For The Masala

1. Onions chopped 2 medium & 1 small

2. Ginger garlic paste 2 tsp

3. Green chillies 2 slit 

4. Cardamom 2

5. Cinnamon 1" stick 

6. Cloves 3

7. Bay leaves 1

8. Curry leaves 1 sprig 

9. Turmeric powder 1/2 tsp

10. Red chilli powder 1 tsp

11. Coriander powder 2 tsp

12. Garam masala 1 tsp

13. Well beaten thick yogurt 3-4 tbsp

14. Warm milk 12 tbsp

15. Oil 2 tbsp 

16. Ghee 1 tsp 

17. Salt to taste.

D. For The Garnish

1. Coriander leaves chopped a handful 

2. Method Of Preparation 

A. Cooking The Vegetables In The Cooker

1. Add all the ingredients listed under 1A except cauliflower in the cooker. Cook upto 3 whistles. The vegetables need to be firm & not mushy.

2. Cook cauliflower separately in a saucepan. 

B. Making The Paste

1. Soak cashews in 6 tbsp hot water for 20 minutes. After 20 minutes, add all the ingredients listed under 1B along with the cashews into the blender & grind these into a fine paste & keep it aside.

C. Making The Masala

1. Add oil and ghee in a skillet. When it turns hot, add the cloves, cardamom, cinnamon & bay leaf. Sauté for a few seconds till you get a nice aroma out of the spices.

2. Then add the onions & green chillies. When the onions turn transparent, add the curry leaves followed by ginger garlic paste. Sauté for a minute or till the raw smell goes away.

3. Then add the cooked vegetables followed by turmeric powder, red chilli powder, salt & coriander powder & sauté for a minute.

4. Then add the ground paste & mix everything together & cook for a minute. 

5. Now add the well beaten yogurt & allow it to cook for a few seconds & then add warm milk to the khorma. Let it boil for a minute & now add garam masala & give it a stir & let it come to a boil & when it turns a little thick, turn off the flame.

6. Garnish with finely chopped coriander leaves. 

7. Serve hot with chappati, parotta or idiyappam. 

Add oil & ghee followed by cloves, cardamoms, cinnamon & bay leaf

Add onions & green chillies

Add curry leaves & ginger-garlic paste. If your going to add tomatoes here, then add it at this point & cook them till oil separates from them

Add the cooked veggies followed by turmeric, red chilli powder & coriander powder & stir for a minute.

Add the ground paste & mix well & cook for a minute.

Add the well beaten yogurt & mix well.

Add warm milk & mix well.

Add garam masala. Mix well. Let it boil & thicken a little.

Notes

1. Fennel seeds is not added in the original recipe. Adding it definitely adds flavor to the dish.

2. Chopped tomatoes are added in the masala after adding the onions in the original recipe. If your doing it as per the original recipe, then let the tomatoes cook till you see oil separate from the tomatoes & then add the cooked vegetables.

3. If you feel you don't want so many spice powders in your khorma, then skip the coriander powder & garam masala powder & also reduce the quantity of milk to just 4-5 tbsp. I have tried this without adding coriander & garam masala powder & it still tastes very good. I infact liked this even more :)

4. Add more milk if you want to. 

5. Do not let the khorma thicken too much because it is anyways going to thicken a while after turning off the gas. So, turn it off at the right time as soon as it becomes a little thick.