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.









This is a very easy dish ,made without oil and tasty too.Good to serve at breakfast.

Can be eaten plain or with any type of bread or rotis.

Its mild on spice too.Good for those who love to diet.!

For the recipe.


1 cup chick pea sprouts / chick peas presoaked and cooked

2-3 eggs

1 green chilli finely chopped

1/4 cup curd

1 tsp.ginger garlic paste

a pinch of turmeric (optional)

3/4 tsp.pepper

1/2 tsp garam masala powder.

salt to taste


Mash the boiled chick peas roughly.

Add the curd,ginger garlic paste,turmeric and cook on a slow fire  for 10 minutes.

Add the  rest of the ingredients including the eggs,and keep stirring till you get the

scrambled look.

Remove from  fire .

If you want to spice up more you could, with chillie flakes or chilli powder.

Very easy,Very quick,Very tasty!