Recipe- Try This Tasty Vegetable Korma Curry

The chills are here and I am craving a bowl of vegetable korma curry! It’s basically ghar ka khana in everything I am rustling up nowadays. All the flavors from my mom’s and grannies kitchen have a way of instantly making me feel warm, fuzzy and oh so content! And this vegetable korma curry is one from the family coffers that’s just brought instant joy from first bites to last licks off the plate. Vegetable korma curry is the silent ninja at the meal table. Really! I have always loved its ability to outshine the heavyweights at dinner with its crunchy veggies doused in thick glaze of creamy kurma sauce. The creamy korma sauce is made of six simple ingredients: onions, green chilli, ginger, garlic, cashews and water. That’s actually five ingredients in total which form the simple base for this kurma curry.

Ingredients

1 cup chopped Onions
1 Green Chilli
1 1/2 inch piece of Ginger
3 cloves of Garlic
1/4 cup Cashew Nuts
1/2 cup Water
1 cup Potato, diced
1 cup Carrot, diced
1/2 cup Green Peas, fresh or frozen
1 cup Cauliflower Florets
1/2 cup French Beans, cut into 1 1/2 inch pieces
2 1/2 cups Water
2 tablespoon Ghee
2 tablespoon Curry Powder
1/2 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala
2 teaspoon Kashmiri Chili Powder
1/2 teaspoon Cinnamon Powder
1/4 teaspoon Cardamom Powder
1 cup chopped Tomatoes
3 tablespoon fresh Cream

Method

* Boil the ingredients for the paste in 1/2 cup of water, cool and then make a paste

* Boil the potato in 2 1/2 cups of water for 3 minutes in a medium sized pot, add the carrots and green peas to the same pot with the potato and boil for another 3 minutes.

* Next add the cauliflower and the beans to this same pot and boil for another 3 minutes. Drain the vegetables and set aside.

* Heat 2 tablespoon ghee in a large skillet or pan. Add the prepared paste and all the spices (curry powder, turmeric powder, garam masala, chilli powder, cinnamon powder, cardamom powder).

* Cook stirring occasionally, for 3-4 minutes or until the ghee separates.

* You may add a couple of tablespoons of water if required to prevent the masala from sticking to the bottom of the pan.

* Add the vegetables, the tomatoes and 1 cup of water and cook covered for another 3-4 minutes.
* Take off the heat and stir in the cream.

* Garnish with the chopped coriander and serve hot with steamed rice or lachha parathas.