Vegetable Korma turns out delicious and even if you are not a great fan of veggies, you will enjoy this korma. Although these are the basic vegetables for this dish, you may skip one or the other if not available. So don’t limit yourselves and feel free to cook this amazing vegetable korma with any vegetable you may have on hand and enjoy with some warm Indian bread of your choice!!

Ingredients

• 2 medium carrots
• 2 medium potatoes
• 1 cup green peas
• ½ of medium cauliflower
• 1 large onion
• 2 tbsp. coriander leaves, chopped
• 1 tsp. salt, or to taste
• 1 tbsp. ghee
• Grind to a paste
• 1” pc ginger
• 4 flakes garlic
• 1 tsp. chilli powder
• ¼ tsp. turmeric powder
• 2 tbsp. poppy seeds (substitute with sesame seeds or cashewnuts)

Method

1. Clean wash and chop the carrots and potatoes into small cubes. 
2. Cut the cauliflower into small florets and soak in warm salted water for 10 minutes.
3. Shell the peas if using fresh
4. Grind the ginger, garlic, with the chilli powder, turmeric and poppy seeds to a paste with ¼ to ½ cup water.  I have used sesame seeds as poppy seeds are not available here.  Can be substituted with cashewnuts. 
5. Chop the onion fine. 
6. Wash and chop coriander leaves. 
7. Heat the ghee in a vessel or cooker. 
8. Fry the chopped onion till light brown. 
9. Add the masala and salt and saute for a minute. 
10. Add the masala water and cook till most of the water evaporates, stirring occasionally. 
11. Add the vegetables and fry 2 to 3 minutes. 
12. Add 2 cups water, mix well, cover and cook 10 minutes.  In cooker for 3 minutes.
13. Open the lid, stir and add half the coriander leaves and cook for 2 minutes. 
14. Check seasoning and if potatoes are cooked. 
15. Remove to a dish, garnish with coriander leaves and serve with phulkas, rotis, parathas, pooris or any bread of your choice.