Vegetable Korma with Spinach

If you are looking for some side dish which is really very healthy, then this is the right page for you. It contains goodness of all varieties of vegetable including green leafy vegetables such as mint, coriander and spinach, which gives an excellent green colour to this dish.

This goes well with any mild flavored pulao, chapathi/roti/naan, set dosa, or even with hot steamed plain rice.

I used 1 cup of mixed vegetable for the preparation. Vegetables such as carrot, capsicum, beans, potato, cauliflower, broccoli, green peas etc are mostly used in this.

Ingredients

For Grinding

• Spinach - 2 cups
• Mint leaves - 1/2 cup
• Coriander leaves - 1 cup
• Ginger - 1" piece
• Cinnamon - 1" piece
• Cloves - 3 nos
• Cardamom - 2 nos
• Fennel seeds - 2 tsp
• Oil- 1/2 tsp
• Green chillies - 3, slit
• Fried gram dal- 1 tblspn
• Fresh coconut - 1/2 cup grated

Other Ingredients

• Mixed vegetables - 1 cup (carrot, beans, potato, peas, cauliflower, capsicum etc).
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Urad dal - 1 tsp
• Red chillies - 2 , broken
• Turmeric powder - 1/2 tsp
• Onion - 1 cup , sliced or cubed
• Tomato - 1 no
• Salt - to taste
• Sugar - 1 tsp
• Coriander leaves - to garnish

Method

To Grind

• Boil water in a pan / vessel and and the washed spinach leaves. Let it boil for 5 minutes. Close the lid and keep it aside. Let it cool down completely.
• Heat oil in a pan and fry the green chillies and ginger for a minute.
• Add Cinnamon, cardamom, cloves and fennel seeds. Fry for some time until you get a nice aroma from the spices.
• Now add the coriander and mint leaves and cook till they are shrunk. Turn off the heat
• Mix Grated coconut and fried gram dal and fry in the heat of the pan itself.
• Allow the mixture to cool completely and grind along with the blanched spinach (Step 1) into a smooth paste.
• Your Green Paste is now ready.

How to Proceed?

• Cut all the vegetables in equal size and shape for getting even cooking on all veggies. I prefer to dice them. But it is purely up to you. But make sure to have the same type and size of cutting on all veggies.
• Heat oil in a pan and crackle mustard and cumin seeds. Add urad dal and fry till golden brown and then add the broken red chillies. Fry for few seconds.
• Add onions, sugar and salt. Cook until the onions are translucent. Add turmeric
• Add the tomatoes and cook until mushy
• Now add all the veggies and 1 cup of water
• Close the lid and let the vegetable get cooked. It should be cooked, but not too mushy. It should hold its shape.
• Once cooked, add the prepared green paste and give it a good mix until combined. Check the seasoning and add accordingly.
• Pour enough water to adjust the consistency.
• Close the lid and allow it to cook for another 3 to 4 minutes.
• Turn off the heat. Transfer to serving dish garnished with coriander leaves.
• Serve with whatever main dish you prepared!! Enjoy

Notes

• I have not added any additional spice powder in this preparation, as myself and my hubby prefer this. But you can add if you wish to. Spice powders like coriander powder, chilli powder, cumin powder, garam masala powder and kitchen king masala are mostly used. But it tastes really good even without all these.
• Chilli powder or additional chillies while grinding may be added according to your spice preference.
• Do not use brinjal or ladies finger for this preparation. It cooks faster. Hence it will become mushy while cooking along with other veggies and spoil the consistency of the dish.