AlooGobi Korma

After trying many recipes for number of times I finally got the taste I was looking for..I wanted to have a traditional Korma curry which is served in weddings n parties in Andhra.I really enjoyed the taste and every bite of Aloo in the curry.And using the same ingridents but in a different style I also made Tindora Korma which I used to have in our B.Tech Hostel.

I wanted to share this recipe with u all,try this recipe and let me know how u liked the curry.

Ingridents:

Aloo:2 medium(Peeled ,diced n bolied)

Gobi(Cauliflower):2 cups(Cut into flowerlets n boiled)

Peas:1/2 cup(Boiled)

Onion:1 big(Finely Chopped)

Tomato:2 medium(Finely chopped)

Whole CashewNuts:13-15 no

Grated Coconut:1/2 cup(Fresh/Frozen)

Cloves:5

Cinnamon:1 inch piece

Ginger-Garlic Paste:1.5spn

Chillies:5-6(May Vary Acc to taste)

Salt:Acc to taste

Oil:4 spns

Procedure:

1.Soak the cashews for 30 mins in water and after 30 mins drain the water,add the grated coconut and blend it to a smooth paste and put aside.

2..Put a wok on flame and add oil,when hot put the cloves n cinnamon stick fry till u smell a nice aroma,now add the chopped onion n chillies fry till the onion becomes smooth n transulate.

3.At this time add the chopped tomato and cover it with a lid and cook till tomatoes turn smooth and oil gets seprated.

4.When u see the oil oozing out add the blended cashew n coconut paste,mix well and add 1/2 cup of water and cover it with a lid and cook till the oil seprates.

5.Now add the boiled aloo,gobi,peas and stir well.Check for the seasonings and cook on low for 15-20 mins so that the veggies absorbs the sauces and turn tastier.

Serve it hot with any falvored rice or Chapathi/Bread.

U can add veggies accoring to ur taste.U may even add Paneer,Mushrooms,eggs etc.

Using the same recipe for gravy I made Tindora Korma and served with Methi Paratha.