Vegetable Korma

Method

1. To make the masala, heat 2 tsps oil in a non-stick pan, add fenugreek seeds, cinnamon and red chillies and saute till fragrant.
2. Add onion and saute till light brown. Add green chillies, ginger, garlic, cashewnuts and coconut and saute for 2-3 minutes. Set aside to cool.
3. Transfer the mixture into a mixer jar and grind to a paste.
4. To make the korma, heat 1 tbsp oil in a non-stick wok, add mustard seeds and let them splutter.
5. Add curry leaves and onion and saute till lightly browned. Add turmeric powder and saute for ½ minute.
6. Add cauliflower, green peas, French beans, carrot and potatoes and mix well. Add salt and mix well. Cover and cook till the vegetables are almost done.
7. Add the ground masala and mix well. Add ¼ cup water and mix well. Simmer for 2-3 minutes.
8. Transfer into a serving bowl, garnish with ginger strips and serve hot.

Additional Tips and Tricks