Ingredients

3/4 cup chopped cabbage,

beans,

carrots,

potatoes and cauliflower

1 small onion, sliced

2-3 tbsp. Oil

Salt according to taste

Coriander leaves for garnish

1/2 coconut, shredded

1 small onion

5-6 garlic pods

1 tsp. ginger

2 tbsp. curd (plain yogurt)

1/2 tsp. poppy seeds

1 tsp. cumin seeds

1 tsp. coriander seeds

3 green chilies

2 dry red chilies

2-3 peppercorns

1/2 tsp. saunf (fennel)

1 small stick cinnamon

1 cardamom

2-3 cloves

1 tbsp. cashewnuts

1 small tomato

2 tsp. thick tamarind juice

2 tsp. lemon juice

Method for preparing Vegetable Korma Recipe

•    Steam the vegetables till they are about half done.
•    Remove and set aside.
•    Heat the oil
•    And fry the sliced onion till it starts changing color.
•    Now add the blended masala
•    And fry till the oil starts leaving the sides of the masala.
•    If the masala starts sticking to the pan,
•    lower the heat and sprinkle a little water and continue frying,
•    Keep stirring continuously.
•    When the masala is fried well and turns aromatic,
•    add the half cooked vegetables and salt to taste.
•    Add some water to get a gravy. Mix well.
•    Bring it to a boil on low heat.
•    Cook until the vegetables are soft and tender.
•    Remove from heat.
•    Garnish with coriander leaves.
•    Serve hot with chapatis or plain rice.

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