Vegetable Korma

Instructions

1. In a pan, add 1 tbsp butter & 1 tbsp oil. Then add the korma paste ingredients (onion, ginger, garlic, green chillies, cashews) & fry on medium flame for 2-3 minutes. Remove from heat & set aside to cool. Grind to a thick paste adding water as needed.
2. In a medium sized pot, bring 3 cups of water to a boil & add 1/2 tsp salt. First add potatoes. After 2 minutes, add the carrots. After 1 minute add cauliflower, beans & green peas. Boil everything for 2 minutes. Drain the vegetables and save the drained vegetable water for the gravy later.
3. Heat 2 tablespoon ghee in a large skillet or pan. Add 1 inch Cinnamon stick, 2 green Cardamons, 1 bay leaf.
4. After 5-10 seconds, add the prepared korma paste, turmeric powder, coriander powder, cumin powder & Kashmiri red chilli powder. Fry nicely for 2-3 minutes on low flame & then add tomato purée. Cook on medium flame, stirring for 3-4 minutes or until the ghee separates.
5. Add the boiled vegetables & mix. Then add the drained water from the boiled vegetables & if required add more water to get medium-consistency gravy (gravy should not be very thick nor very thin).
6. Add garam masala, cinnamon powder & salt to taste. Cover the pot & cook on medium flame for 3-4 minutes.
7. Take off heat & stir in the cream. Garnish with the chopped coriander & serve hot with steamed rice or parathas.