Vegetable Korma

I was over at Sacramento for the Labour Day weekend to catch up with my nieces, Samhita and Sanjitha. Since I love to flaunt my love for cooking, Samhi asked me to make her favourite vegetable korma before I left for Philly. We were travelling back to back and she was unsure if her dream will ever be fulfilled. I was determined not to disappoint her and with a lot of help from my aunt, whipped up a delicious korma.

Ingredients

Chopped tomatoes 1 cup

Potatoes 1 cup

Chopped onions 2 cups

Fresh green peas 1 cup

Cauliflower florets 1 cup

Chopped carrots 1 cup

Fresh grated ginger and garlic 1 tbsp

Whole milk or half n half 2-3 cups

For the Puree

Chopped green chillies 2 pcs

Chopped tomatoes 2 cups

Chopped onions 2 cups

Fresh grated coconut 1 cup

Fresh grated ginger 1 tbsp

Fresh minced garlic 1 tbsp

Spices

Cumin 1 tbsp

Garam masala 2 tbsp

Cinnamon, elachi and clove (few pcs)

Turmeric

Salt

Cooking oil

Fried cashews (optional)

Method

1. Make a fresh puree by blending all the ingredients to a smooth consistency.

2. Steam all the vegetables and set aside.

3. In a kadai, heat oil and splutter cumin, green chillies, ginger, garlic and onions, cinnamon, elaichi and clove. Fry until the onions become a light pink.

4. Add the puree and allow it to boil until the raw smell evaporates.

5. Add the milk to make a rich gravy.

6. Add the steamed vegetables and stir.

7. Add the spices and allow the korma to cook with the spices.

Serve a piping hot delicious korma with rotis or bread.

Optionally, to give it a richer texture, you can puree cashews and add the paste to the gravy, but we avoided it to give the kids a healthy meal. Alternatively, you can fry the cashews in ghee and garnish the korma before serving.