You are here: Home > Cuisine > Indian Veg Recipes > North Indian Vegetarian Food > Mixed Vegetable White Korma Mixed Vegetable White Korma by Tarla Dalal Chunky vegetables drowned in an absolutely flavourful white korma starring aromatic spices and a nice onion cum poppy seeds paste! The chopped pineapple is a very thoughtful addition to the Mixed Vegetable White Korma as they provide not just crunch but also a bit of tang to an otherwise creamy gravy, making it a treat to the taste buds. The vegetables show up well against the white korma base, making this dish a pretty sight to behold too. 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How to make Mixed Vegetable White Korma Tags North Indian Vegetarian FoodSabzis with GraviesTraditional Indian SabzisIftar Recipes for Ramadan / Ramzan Non Stick Kadai VegIftar Main Course for Ramadan Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings Ingredients 1 cup chopped and boiled mixed vegetables (cauliflower , carrot , french beans and green peas)1/2 cup sliced capsicum1/2 cup diagonally cut and blanched baby corn1 cup roughly chopped onions1 tsp roughly chopped green chillies1 tbsp poppy seeds (khus-khus)1 cup milk1/2 tbsp ghee1/2 tsp cumin seeds (jeera)2 cloves (laung / lavang)1 stick of cinnamon (dalchini)1 cardamom (elaichi)1 bay leaf1/2 tsp garlic (lehsun) paste1/2 tsp green chilli paste1/2 cup paneer (cottage cheese) cubes1/2 tsp garam masala1/4 cup chopped canned pineapple salt to taste Method MethodCombine the onions, green chillies, poppy seeds and milk in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.Allow the mixture to cool completely and blend in a mixer to a smooth paste. Keep aside.Heat the ghee in a deep non-stick kadhai, add the cumin seeds, cloves, cinnamon, cardamom and bay leaf and sauté on a medium flame for a few seconds.Add the prepared onion paste, garlic paste and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add all the vegetables, paneer, garam masala, pineapple, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve hot.