Ingredients:

• 1 cup – finely chopped green beans
• 1 cup – finely chopped Carrots
• 2 – potatoes, finely chopped
• 1/2 cup – shelled Green peas
• 1 – large tomato, chopped
• Salt to taste
• 1 tbsp – Ghee
• A few Bay Leaves
• 1/2 bunch – Coriander leaves (to garnish)
• For wet paste:
• 1/2 cup – coconut, grated
• 6 to 8 – Green chillies
• 1 – small onion, chopped
• A piece of fresh Ginger
• 1/2 tsp – ground Turmeric
• 1 small bunch – Coriander leaves
• A little water
• For dry masala:
• 1 tbsp – aniseed
• 1 – stick of Cinnamon bark
• 6 – Cloves
• 2 – Cardamom pods
• 1 tbsp – Poppy Seeds

Method:

1. For paste:
2. Place the grated coconut, green chillies, chopped onion, ginger, ground turmeric and coriander leaves in a food processor, adding only a little water. Blend ingredients to a fine paste. Set aside.
3. For masala:
4. Dry roast aniseed, cinnamon, cloves, cardamom pods, and poppy seeds in a heavy saucepan till the spices give off a strong aroma.
5. Grind the roasted spices to a fine powder. Set aside.
6. For the korma:
7. Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan.
8. Add sufficient water to just cover the vegetables.
9. Cover pan with a lid, and cook until the vegetables are tender.
10. Now add the green peas, chopped tomato and salt to taste. Simmer for 1-2 mins.
11. Add the paste.
12. Stir thoroughly before sprinkling masala powder.
13. Stir the korma thoroughly once more.
14. Serve hot with naan or parathas.

Recipe courtesy of Mansi Desai