Vegetable Korma

The korma (sometimes spelt kormaa, qorma, khorma, or kurma) is a mild, pale, creamy, curry dish originating in South Asia^[1] and can be made with yoghurt, cream, nut and seed pastes or coconut milk. ^[1] Both vegetarian and non-vegetarian kormas exist.

(Source:Wikipedia)

As mentioned there are different versions of korma and all of them are unique in their own way. Here i would like to share the recipe of mixed vegetables cooked in onion, cashew and yoghurt sauce. We can make this korma as rich as possible. This can be the best choice of gravy when it comes to party's. I made this on my daughter's birthday party and it was a big hit. So now for the recipe

INGREDIENTS

Mixed Vegetables - 2 cups ( I used Carrots, Beans, Cauliflower, Peas, Green Pepper, Potato)
Red Onion - 2 (Big)
Tomatoes- 2 (Medium)
Cashews- a handful (the more u add the richer the gravy is)
Ginger - 1tbsp (chopped finely)
Garlic - 1tbsp (chopped Finely)
Green Chillies- 4 (chopped finely)
Yogurt/Evaporated Milk- 1 cup
Cinnamon Stick- 1 Inch
Cardamom-3
Cloves-5
Black Pepper-5
Bay leaves-3 to 4
Cumin Powder-1tsp
Coriander Powder-1tsp
Chilli powder-1tsp
Turmeric - 1tsp
Coriander leaves- 1/4 cup chopped

METHOD

1. Heat a little oil in pan. saute cinnamon, cardamom, cloves, black pepper, bay leaves.
2. Add Ginger Garlic, green chillies, cashews, chopped onions and saute for 4 to 5 mins. add some salt it helps the onions cook better.
3. Let this cool and then blend it into a fine paste.
4. Transfer the paste into the pan and saute for a min.... add the coriander powder, cumin powder, chilli powder, turmeric .. add some water to get gravy consistency.
5. Now add the yogurt/evaporated milk to this mixture.
6. Simultaneously pressure cook or microwave the vegetables along with some salt
7. Add the cooked vegetables to the gravy bring it to boil.
8. Finally garnish with chopped coriander leaves.
9. Serve hot with rotis, parathas, or rice.