Vegetable Korma

Ingredients

• Paneer (approx 1 cup, cubed)
• Tomato (1 large, cubed)
• Carrots ( 1 cup, cubed)
• Cauliflower (2 cups, cut into  florets)
• Potatoes (2 medium, cubed)
• Frozen Green Peas (1 cup)
• Green Beans (1 cup, cut to 1 inch pieces)
• Coriander Leaves (1/2 cup, finely chopped)
• Onions ( 2 medium, finely chopped)
• Garlic (2 Tbsp, finely chopped)
• Ginger (2 Tbsp, finely chopped)
• Green Chilies (2-3, finely chopped)
• Cumin Powder (1/2 Tbsp)
• Coriander Powder ( 1 Tbsp)
• Red Chili Powder ( to taste)
• Turmeric Powder (1/2 tsp)
• Broken Cashew Pieces ( 2 Tbsp)
• Golden Raisins ( 1 Tbsp)
• Bay Leaf ( 1-2)
• Cinnamon Stick (1 inch piece)
• Green Cardamom( 2-3)
• Whole Cloves (5-7)
• White (or Black) Pepper( 1/4 tsp)
• Broken Cashews ( 1/4 cup)
• Evaporated Milk ( 5 oz can)
• Yogurt( 1/2 cup, well beaten)
• Oil ( 2 Tbsp)
• Salt to taste
• Water as needed

Preparation

1. Heat Oil in a non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove into a plate.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Pepper.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6.Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove vegetables and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Switch off stove and allow mixture to cool.
8. In the same microwave safe bowl , add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water.
11. Now add onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water according to your desired consistency. Cook for 5 minutes.
18. Add in Coriander leaves and mix well.
19. Garnish with roasted cashews and raisins.
20.Now your Vegetable Korma is ready. Serve hot with chapati or rice.