Vegetable Korma

Ingredients:

• 10-15 cashews

• 1 teaspoon fennel seeds

• 1/4 cup grated coconut

• 1 tablespoon oil

• 1 tablespoon ghee

• 1 teaspoon cumin seeds (jeera)

• 1 cinnamon stick

• 3 cloves

• 2 green cardamom pods

• 1 bay leaf

• 1 large onion, finely chopped

• 1 tablespoon ginger-garlic paste

• 1 green chili, chopped

• Assorted vegetables (carrots, beans, peas, cauliflower, and 1 potato), chopped

• 1 tomato, chopped

• 3 teaspoons Madras Curry Powder (adjust to taste)

• Salt, to taste

• Water, as required

• Fresh coriander leaves for garnish

Get Cooking:

Soak the cashews with fennel seeds in warm water for about 15 minutes. Then, blend them along with the grated coconut to make a smooth paste.

1. Heat oil and ghee in a pressure cooker or a heavy-bottomed pan.

2. Add cumin seeds, cinnamon, cloves, green cardamom, and bay leaf. Sauté until aromatic.

3. Add the finely chopped onion and sauté until translucent.

4. Stir in the ginger-garlic paste and chopped green chilli. Cook until the raw smell disappears.

5. Add the assorted vegetables (carrots, beans, peas, cauliflower, and potato). Stir for about 2 minutes.

6. Sprinkle the Madras Curry Powder and mix well.

7. Season with salt according to your taste.

8. Add the cashew-coconut paste and stir to combine.

9. Pour in water as required to achieve the desired consistency.

10. Cover the pressure cooker or pan and cook for 2 whistles (or simmer until the vegetables are tender).

11. Once done, open the lid and garnish with fresh coriander leaves.

Serve this creamy vegetable curry with steamed rice, roti, dosa or idly. Enjoy! 🌶️🥕🍛