Vegetable Korma, Microwave Recipe
by Tarla Dalal
21 Jan 2012
This recipe has been viewed 35059 times
Need to whip up a party fare within short notice? This quick-to-prepare, tasty and rich recipe is the perfect choice.
A simple and tasty Microwave version of vegetable korma, this is best eaten with hot parathas .
Vegetable Korma, Microwave Recipe recipe - How to make Vegetable Korma, Microwave Recipe
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 cup boiled mixed vegetables (carrots , French beans , green peas , cauliflower etc.)
1/2 cup paneer (cottage cheese) , cut into 12 mm. ( 1/2") cubes
1 tbsp onion paste
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
1/2 tsp coriander (dhania) powder
1 tbsp ready-made tomato puree
1/2 cup milk
1 tbsp fresh cream
2 tsp oil
salt to taste
Method
- Main procedure
- Combine the paneer with ½ cup water and ½ teaspoon salt in a microwave-proof bowl and microwave on high for 1 minute. Keep aside.
- Combine the oil, onion paste and ginger-garlic paste in another microwave-proof bowl, mix well. Cover with a lid and microwave on high for 1 minute.
- Add the turmeric powder, chilli powder, coriander powder and tomato purée, mix well and microwave on high for 30 seconds.
- Add the cooked vegetables, milk, 1 tablespoon of cream, paneer and salt, mix well and microwave on high for 1 minute.
- Just before serving, top with the remaining cream and serve hot.
Nutrient values per serving
| Energy | 266 cal |
| Protein | 9.2 g |
| Carbohydrates | 12.6 g |
| Fiber | 3.1 g |
| Fat | 18.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 644.6 mcg |
| Vitamin B1 | -0.3 mg |
| Vitamin B2 | -0.2 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 18.4 mg |
| Folic Acid | 15.6 mcg |
| Calcium | 314.2 mg |
| Iron | 0.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 28.7 mg |
| Potassium | 144.3 mg |
| Zinc | 0.2 mg |
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