I came across Sia’s adapted version of a Panchranga Korma many months ago, and was inspired enough to make my own. As usual, I did not have even half the ingredients that the recipe called for, but wanted to make it anyway. So after much tweaking and substituting, this is how it was prepared. It was the perfect way to use up all the little bits and pieces of vegetables just lying around. Ingredients: Method: This goes to Srivalli for her Curry Mela.
1 onion, finely chopped
1 tsp garlic paste
½ tsp ginger paste
½ tsp red chilli powder
1 Tbsp Oil
Salt to taste
To be cooked in a little bit of water (reserve water for later use) till tender:
1 potato, peeled and cubed
10-15 baby carrots, chopped
½ cup french beans
¼ cup peas
Grind to a paste:
3 Tbsp coconut
1 cup coriander leaves (cilantro)
A handful of almonds (soaked in water for a few minutes)
5-6 green chillies
Heat the oil in a pan. Add the ginger-garlic paste followed by the onions. Sauté for 2 minutes.
Add the chilli powder followed by the ground paste and cook for 3-5 minutes.
Toss in the cooked vegetables along with the water (adjust according to consistency desired) that was used to cook them in.
Mix well and continue cooking on medium heat for 3-5 minutes to allow the flavors to come together.
Serve hot. We had this with garlic naan.
This goes to Srivalli for her Curry Mela.