Vegetable Korma

Ingredients

Cauliflower flowerets……../.1 cup

Peas……..……………………..….½ cup
Carrots……..……………………..1 cup (1 inch cubes)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………¾ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..….....½ tea spoon
Turmeric powder….………….½ tea spoon
Garam masala…………..….….½ tea spoon
Cinnamon stick…………….….1 inch
Cardamom pod………….….…1
Water………………………….…..1 cup
Plain yogurt……………….…….2 cup
Fresh grated coconut…….….1 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions, cinnamon stick and cardamom pod to the oil and cook until onions are transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the coconut and cook for another half a min.
• Add water and mix in the peas, carrot and cauliflower. Cook until the gravy thickens and the vegetables are cooked.
• Finally mix in the yogurt and cook for half a min. Remove from heat.
• Serve hot with naan or rice.

Serves: 2

Note:

You can replace fresh grated coconut with coconut milk for smooth textured gravy.