One Masala, Endless Flavors with The Masalai House Veg Curry Masala
I am sure you all relish North Indian Korma, it is time to indulge in some South Indian korma.
A simple vegetable curry can transform into a rich, aromatic delight with The Masalai House Veg Curry Masala. Whether it’s a quick weekday meal or a hearty weekend feast, this masala blend brings out the best in every vegetable, making every bite irresistibly delicious.
So, let’s get cooking some delicious South Indian Veg Korma!
Ingredients:
- 2 tbsp oil
- 10-12 soaked cashews
- 2-3 green chillies
- 3-4 medium sized garlic
- 1 inch ginger
- A few curry leaves
- 1 tsp mustard seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 carrot, diced
- 1 potato, diced
- ½ cup green peas
- ½ cup cauliflower florets
- 1 bell pepper, chopped
- 1 tbsp The Masalai House Veg Curry Masala
- ½ tsp turmeric powder
- Salt to taste
- 1 cup coconut milk or water
- Fresh coriander leaves for garnish
Instructions:
- Kurma Paste: Take the soaked cashew, garlic, ginger and green chilli and blend into a smooth paste
- Temper the Spices: Heat oil in a pan. Add mustard seeds and curry leaves and let them splutter. Add chopped onions and sauté until golden brown.
- Build the Base: Add tomato puree and cook until the mixture thickens.
- Add the Masala Magic: Sprinkle The Masalai House Veg Curry Masala and turmeric powder, mixing well to coat the base with bold flavors.
- Add the Kurma paste and stir for 8-10minutes until the oil starts releasing from the sides
- Cook the Vegetables: Add diced vegetables, add salt and mix well, and cook for 2–3 minutes to absorb the masala.
- Simmer to Perfection: Pour in coconut milk or water, and let the curry simmer until the vegetables are tender.
- Finish and Serve: Garnish with fresh coriander and serve hot with steamed rice, chapati, or fluffy naan.
With The Masalai House Veg Curry Masala, every vegetable curry turns into a deliciously spiced masterpiece—effortless yet packed with authentic flavors!