Vegetable Korma

I haven’t been cooking lately because of work commitments. But slowly I am trying to incorporate all my hobbies in between work 😂 Lol! I made this super easy, Dhaba-style vegetable korma with the veggies in my refrigerator. Quick one-pot meal ideal for weeknights’ dinner. Serve it with hot chapatis (whole wheat flatbreads) or steamed rice. And, here goes the recipe:
Ingredients:
1 cup finely chopped onions
1 cup chopped carrots
4 finely chopped tomatoes
1 and 1/2 cup green bell peppers
2 cups chopped cremini Mushrooms
1 cup green peas
1/4 cup sweet corn
2 cups cottage cheese cut in cubes
2 tbsp olive oil
1 tbsp cumin seeds
1/4 tsp red chili powder
1/8 tsp turmeric
2 tbsp coriander powder
1 tsp garam masala
1/4 cup whole milk
2 tbsp chopped cilantro
Salt to taste
Method:
*Heat the pressure cooker on a medium flame and put some olive oil.
*Add cumin seeds, onions, carrots, bell pepper. Stir it once and cover it on a low-medium flame.
*Now add green peas, corn, mushrooms, and tomatoes. Add the chili powder, turmeric, salt and garam masala. Stir it once. Cover the lid of the pressure cooker and let it whistle 3-4 times on a medium flame.
*Do not remove the cooker steam, let it sit for 15-20 minutes.
*Now open the pressure cooker lid, and add coriander powder, cottage cheese, whole milk, and cilantro. Let it simmer for 15 minutes on a low-medium flame. Give it a final stir when you turn off the flame.
*Serve hot with flatbreads or steamed rice.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

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