Vegetable Korma Curry

Ingredients

• 1 cup Onions (chopped )
• 1 Green Chilli
• 1 1/2 inch Ginger
• 3 cloves Garlic
• 1/4 cup Cashew Nuts
• 1/2 cup Water
• 1 cup Potato (diced)
• 1 cup Carrot (diced)
• 1/2 cup Green Peas (fresh or frozen)
• 1 cup Cauliflower Florets
• 1/2 cup French Beans (cut into 1 1/2 inch pieces)
• 2 1/2 cups Water
• 2 tablespoon Ghee
• 2 tablespoon Curry Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Garam Masala
• 2 teaspoon Kashmiri Chili Powder
• 1/2 teaspoon Cinnamon Powder
• 1/4 teaspoon Cardamom Powder
• 1 1/2 teaspoon Salt
• 1 cup Tomatoes (chopped )
• 3 tablespoon Fresh Cream
• Fresh Coriander for garnish

Instructions

1. 1

   Boil the ingredients for the paste in 1/2 cup of water, cool and then make a paste

2. 2

   Boil the potato in 2 1/2 cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes Next add the cauliflower and the beans to this same pot and boil for another 3 minutes. Drain the vegetables and set aside.

3. 3

   Heat 2 tablespoon ghee in a large skillet or pan. Add the prepared paste and all the spices (curry powder, turmeric powder, garam masala, chilli powder, cinnamon powder, cardamom powder). Cook stirring occasionally, for 3-4 minutes or until the ghee separates. You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan.

4. 4

   Add the vegetables, the tomatoes and 1 cup of water and cook covered for another 3-4 minutes. Take off the heat and stir in the cream. Garnish with the chopped coriander and serve hot with steamed rice or lachha parathas.