Vegetable Korma

Ingredients:

Mixed vegetables (carrots, cauliflower, beans, peas
potatoes) about 4 cups

1/2 tsp cumin seeds
2 Tbsp ginger garlic paste

1 medium tomato, chopped
1/2  tsp red chili powder

1/2 tsp turmeric
1/4 cup yogurt, whisked                                 

1/4 cup coconut milk

1 bay leaf
1 small piece cinnamon
3 cardamon
4 cloves

salt

For dry roasting and grinding:

1 Tbsp coriander seeds

1/2 tsp fennel seeds
1 tsp cumin seeds

1/2 tsp white peppercorns
2 tsp poppy seeds

2 green chilies
1/2 cup grated coconut

3 shallots, chopped

1/4 cup cashew nuts

For Garnish

1/2 cup cilantro, finely minced

1 green chilies, silt


Method:

Cut the carrots, potatoes into cubes. Cut the cauliflower into small florets. The beans can be cut into 1/2 inch long.

Dry roast the abov ingredients, starting with coriander, fennel, cumin seeds and the peppercorns. After about 2 minutes add the poppy seeds, the green chilies, the grated coconut, shallots and the cashew nuts. Do not brown the ingredients. Just a very light color. Cool the ingredients before grinding them into fine paste.

Heat some olive oil in a pan. Add 1/2 teaspoon cumin seeds along with cinnamon, cardamon and cloves. Once the seeds starts to splutter, add the bay leaf,  ginger garlic paste and stir fry for about 3 to 5 minutes. 

Add the ground paste and cook for a minute or two. Add the turmeric, the red chili powder, tomato and the cut vegetables and salt. Saute for 3 to 4 minutes. Then add 1 1/2 to 2 cups of water and the coconut milk. Do not overcook the vegetables.

Once the the vegetables are cooked, add yogurt and let the mixture come to a boil. Korma should not be very thick. Add water and the seasonings. Remove from heat and sprinkle some cilantro.