Vegetable Korma Curry

Indian, Poultry

Ingredients

For the Paste:
1 cup Onions chopped
1 Green Chilli
1 1/2 inch Ginger
3 cloves Garlic
1/4 cup Cashew Nuts
1/2 cup Water
Vegetables:
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
Other Ingredients:
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

Directions

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

Nutrition