Yes in Chennai,In southern part of India. I had to have my stay in Chennai twice last year and I get to lodged in a hotel namely Crescent Park.Surprisingly this restaurant served amazing north Indian food,while people all time strive for good Punjabi and mughlai food here if they cant go well with typical south Indian food idli and dosa.
I always had an impression in mind that all kormas are sweet only and never tried it at home till the time I get to taste this version of veg korma in Chennai.
I am fan of south Indian food not only enjoyed their south Indian dishes but I fell in love with their Biryani and Raita,and Amazing Veg korma.Then I came to know one of the ingredient of base of veg korma is coconut milk.This might be the key ingredient in southern part to embed that amazing taste in curry.I didn’t find fresh coconut milk though I managed with fresh desiccated coconut,and believe me the taste is out of the world.If you can get fresh coconut milk,Try this recipe for sure ,I will make your day.
For curry base:
Fresh desiccated coconut ½ cup
Cashew nut ½ cup
Poppy seeds 1 Tablespoon
Chana dal 1 tablespoon
Whole dried coriander seeds 1 tablespoon
Cinnamon stick 1
Whole cloves 2-3
Garlic cloves 5-6
Ginger ½ inch
All diced in same sized pieces and !/2 cup each.
You may add mushrooms,baby corns and even paneer too.
Onion (finely chopped) 1
Tomatoes 2 diced
Curd 1/2 cup
Bay leaf 1-2
Oil 3 tablespoon
Salt to taste
Water as required
1.Soak cashew nuts,desiccated coconut and poppy seeds for 10 mins.
2.Roast all other spices on pan for a minute and take into blenders.
3.Blend all the ingredients mentioned in step no. 1and 2 in blender adding little water to form smooth paste.
4.Heat a pan temper it with bay leaves and onion and saute it.
5.Add spice paste and let it cook for 7-8 minutes stirring continuous.The paste will start leaving oil and aroma.
6.Add tomato and salt stir well.
7.Now add all the vegetables and curd,stir well.
8.Add 2 cups of water and cover the pan.Let the korma cook on low flame.
9.When all vegetables become tender ,put off the burner,and Serve the korma garnishing it with coriander leaves.