• For Masala :
  • Garlic Paste : 1 tsp
  • Cinnamom (Dalchini) : 1 piece
  • Fenugreek Seeds (Methi Dana) : 1 tsp
  • Onion Sliced : 1 small
  • Green Clilies chopped : 2
  • Ginger Chopped : 1 tsp
  • Dry Red Clilies : 4
  • Coconut, grated : 1/2 cup
  • Kaju : 2 tsp
  • For Gravy:
  • Cauliflower : 1/2 cup
  • Green Peas (matar) : 1/2 cup
  • Beans chopped : 1/2 cup
  • Carrot, deced : 1/2 cup
  • Potatoes diced : 1 cup
  • Onion finely chopped : 1
  • Mustard Seeds (rai) : 1/2 tsp
  • Turmeric Powder (haldi) : 1/2 tsp
  • Oil : 1 tbsp
  • Salt to taste

Vegetable Korma Cooking Method

Heat oil in a Pan and add fenugreek seeds, cinnamon and dry red chilies.

When seeds start spluttering add onion and saute till light brown.

Add green chilies, cashew nuts and coconut.

Grind all the ingredients together to make masala paste.

Heat oil in a Pan. Add mustard seeds, fenugreek seeds, vegitable and stir.

Now add salt, turmeric powder. Mix well.

Add water and cook till the vegitables are tender and fully cooked.

Add masala paste towards the end.

Serve hot…