MIXED VEGETABLE KORMA

I wasn’t a huge fan of green peas until this recipe. It’s delicious and really easy to make.

INGREDIENTS

1 carrot (finely chopped)

1 potato (finely chopped)

Few baby corns (I used about 3 which was left over from my stir fry)

A cup of peas (I used frozen ones)

2 onions (finely chopped)

1 large tomato (finely chopped)

3-4 tsp. Ginger garlic paste

1 small stick of cinnamon

3 cloves

½ tsp. garam masala powder

½ tsp. turmeric/haldi powder

1 Maggi Cube (I use this as a substitute for salt and it gives a wonderful flavor. If you don’t have this, use salt according to taste)

1 ½ cup water

Olive oil

To grind:

3-4 green chilies (I used 4 and it became quite spicy)

1 tsp. coriander seeds

1 tsp. jeera

6 cashews

6 tsp. freshly scraped coconut

2 tsp. coriander leaves, finely chopped

Grind the above masala and set aside. I suggest you may boil the carrots and potatoes for about 5-10 minutes prior. Alternatively, you can cook it for a longer time after adding the masala.

Heat olive oil in a pan. Add the cloves and cinnamon. Add the onions and sauté. Add ginger garlic paste and mix well. Now add the tomatoes and cook until soft. Add the remaining vegetables, turmeric and garam masala powders. Stir well and let it cook for some time. Now add the ground masala and mix. Add a cup and a half of water and let it cook on medium flame for five minutes. Now crumble the cube into the vessel and mix well. Cover the lid and let it simmer until vegetables are cooked. (It took me about 30 minutes for the vegetables to completely cook on medium flame)

So tasty!

Serves 3-4 really hungry people.

PS. You can use other vegetables too like French beans, cauliflower, paneer or anything you like. Alternatively you can use frozen cut vegetables as well.