Vegetable Korma

A very tasty and rich dish that tastes wonderful with rice or roti. My original inspiration was from showmethecurry website. I modified the dish a little and used whole spices in place of ground spices for better flavor.



Ingredeints:
- 5 - 10 small potoatos
- 2 cups mixed vegetables - I used carrots, peas and cauliflower.
- 1 tomato chopped
- 1 onion chopped
- 1 can evoprated milk
- 1 inch ginger
- 2- 3 green chilies
- 1 tsp chili powder
- 1 tsp anise seed
- 1 inch cinomon stick
- 1 tsp cumin seeds
- 1 tbsp corriander seeds
- 2 tbsp cashewnuts
- 1 tsp raisins
- 3 tsp oil
- salt to taste

Method:
1. Boil the potatoes and peal them. Now add a teaspoon of oil, toss them around and line them in a baking dish. Bake them for 30 minutes. Once they are slightly browned remove them. With a fork prick some holes in them and keep them aside.
2. Chop all the vegetables to bite size pieces. Microwave or boil them with salt till they are three fourths cooked.
3. In a pan add 2 teaspoon oil and add the cinomon stick, anise seed, corriander seeds, cumin seeds, cashew nuts, ginger and green chilies. Once they are slightly brown add the chopped onions,salt and sauté till it becomes golden brown. Grind this to a fine paste.
4. Add the remaining oil and pour the ground mixture. Fry this until it stop sticking to the pan. This may take 2-5 minutes. Now add tomatoes and fry for a minute. Add in the rest of the vegetables and the baked potatoes. Mix it well.
5. Stir in the evoprated milk. Add salt, cover the dish and let it come to a boil. Simmer it for about 15 minutes.
6. In another small pan fry some cashew nuts and raisins. Garnish the korma with these and serve hot.