Vegetable Korma

Required vegetables:

Potatoes, Sweet potato, carrot, beetroot, green beans, green peas, cauliflower, onions

Preparing the vegetables

Skin potatoes, sweet potato, beetroot & carrot and cut into cubes.
Cut green beans & cauliflowers into large pieces.
Boil above vegetables so that they are just cooked. Chop onions into medium size pieces.

Masala:

Grind to fine paste small piece of ginger, few pods of garlic, half of chopped onions, coriander, black pepper, poppy seeds, few almonds, one piece of dry coconut, 4 cardamoms, 4 cloves, small piece of cinnamon.

Procedure :

1: To one-cup of curd add the ground macula along with little turmeric powder & salt to taste.
Marinate the boiled vegetables with the curd mixture for one hour.
2: Place a pan on the stove, add little refined oil or ghee when it is smoking add remaining onion pieces & fry until brown.
3: Add vegetables marinated in curds to the golden brown onions. Cover the pan and cook on slow fire

Note :

You can serve vegetable korma either with rice or roti.
You can use left over vegetables in the fridge to make korma.