CARROT KORMA – A WINTER RECIPE

Winter is the time that fresh carrots are harvested and you will find juicy delicious carrots in plenty in the market. So, let us make a Carrot Korma with these delicious Carrots. It goes very well with Idli, Dosa, Idiyappam, Rice etc.

Ingredients:

Carrots – 300 gms (diced into small cubes)

Coconut Oil – 2 tsp

Cumin Seeds – ½ tsp

Onion – 1 (chopped)

Curry Leaves – from 1 sprig

Tomato (medium sized) – 1 (finely chopped)

Turmeric Powder – 1 pinch

Salt – as per taste

Finely Chopped Coriander Leaves- 1 tbsp

To Grind:

Grated Coconut – ¼ cup

Green Chilli – 3 (adjust to taste)

Ginger – ½ inch piece

Garlic – 2 pods

Cinnamon – 1 small piece

Green Cardoman – 2

Clove – 1

Saunf (Fennel Seed) – ½ tsp

Cashews – 10

Method:

Grind all the ingredients given under “to grind” to a fine paste with required water. Keep aside.

Heat the Oil in a pan. Add Cumin Seeds and allow it to crackle. Add Curry Leaves and the chopped Onion. Stir cook till the Onion becomes translucent.

Add the Tomato, Salt and the Turmeric Powder. Cook for 2 to 3 minutes in medium flame.

Add the chopped Carrots, mix well and simmer for 4 to 5 minutes till the Carrots turn soft.

Add the ground Coconut Paste and required water (as per required consistency). Cook in low flame for 3 to 4 minutes. Add the Coriander Leaves.

Stir and transfer to a serving bowl.