Vegetable Korma

Vegetable Korma

Ingredients

 
For The Dry Powder Masala
1 tsp aniseeds
12 mm ( 1/2“) stick cinnamon (dalchini)
1 to 2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tsp poppy seeds (khus-khus)

To Be Ground Into A Smooth Paste
1/4 cup freshly grated coconut
3 to 4 green chillies , roughly chopped
1 small onion , roughly chopped
1 tsp chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 cup chopped coriander (dhania)

Other Ingredients
1/2 cup chopped french beans
1/2 cup chopped carrots
1/2 cup chopped potatoes
1/2 cup green peas
salt to taste
1 tbsp ghee
2 bayleaves

Method
For the dry powder masala
1. Heat a small pan, add all the ingredients and dry roast them on a slow flame for 5 to 7
    minutes or till they release flavour, while stirring continuously. Keep aside.
2. When cool, blend in a mixer to a fine powder.
     Keep aside.

Method
1. Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and
     cook on a medium flame till they are cooked.
2. Add  salt and simmer for 2 to 3 minutes.
3. Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and
    simmer for another 2 to 3 minutes, stirring once in between.
4. For the tempering, heat the ghee in a small pan, add the bayleaves and sauté for a second.
5. Pour the tempering over the korma and mix gently.
6. Serve hot with aappam.