
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:
- For paste:
- 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.
- For masala:
- Dry roast aniseed, cinnamon, cloves, cardamom pods, and poppy seeds in a heavy saucepan till the spices give off a strong aroma.
- Grind the roasted spices to a fine powder. Set aside.
- For the korma:
- Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan.
- Add sufficient water to just cover the vegetables.
- Cover pan with a lid, and cook until the vegetables are tender.
- Now add the green peas, chopped tomato and salt to taste. Simmer for 1-2 mins.
- Add the paste.
- Stir thoroughly before sprinkling masala powder.
- Stir the korma thoroughly once more.
- Serve hot with naan or parathas.
Recipe courtesy of Mansi Desai