Kormas are basically  coconut based ,and a good match to chapathis,parathas,and

pooris. This recipe with this combination was really good,and i thought to share with you



1 cup chick peas (brown/green) soaked overnight and boiled

100 gm pumpkin cut into cube.

1 tblsp.ginger garlic paste

2 onions chopped

1 tomato chopped fine

3-4 green chillies

2 tsp.white khus khus (poppy seeds)

1 tsp.fennel seeds

1 cup grated coconut

few almonds or cashewnuts

1/2 tsp.chilli powder

1 tsp.garam masala powder

1/4 tsp turmeric

a few fennel seeds for tempering

salt to taste

2 tblsp.ghee/oil

Mash the chick peas slightly (coarse)and set aside.

Grind  the bold listed fine.

Heat the oil in a pan add a few fennel seeds,and onions and saute till light brown .

Add the tomato,ginger garlic paste,turmeric,salt and the pumpkin( one by one in this

order).Now add the coconut paste and the rest of the spices.and saute well for 5 minutes

Add the mashed chick pea and water(amount of gravy you require.and not watery)

Simmer on a low flame till the pumpkin is tender.

This same recipe can be tried using other vegetables of your choice.

Even plain boiled potatoes can be used  for this korma.








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