VEGETABLE KORMA

VEGETABLE KORMA
(Seasonal fresh vegetables in a mild, creamy sauce)
Serves : 6

Ingredients
Onions (chopped roughly) 1 no.
Peeled Garlic 5 Cloves
Ginger root (chopped) 1/2 piece
Jalapeno Pepper 1 no.
Oil 1 tablespoon
Salt a pinch
Cashew nuts (optional) 1 tablespoon

Put all above in a heavy bottom pan and cook on simmer for 1/2 hour. Cool, puree in a blender and set aside.

Oil 2 Tablespoons
Cumin seeds 1/2 teaspoon
Carrots (diced) 1/4 Cup
Potatoes (diced) 1/4 Cup
Cauliflower (cut into tiny florets) 1/4 Cup
Zucchini (diced) 1/4 Cup
Mushrooms (diced) 1/4 Cup
Bell Peppers (red & green dice) 1/4 Cup
Beans (diced) 1/4 Cup
Green peas 2 tablespoon
Turmeric powder 1/4 tablespoon
Canned tomato puree 1/4 Cup
Salt to taste
Sugar 1/2 tablespoon
Mace& green Cardamom powder 1/4 tablespoon
Cream 1/4 Cup

Method
Heat Oil and temper with cumin, saute till it crackles.
Add carrots and potatoes, saute till translucent.
Add all the vegetables and the turmeric, saute for 3-4 minutes.
Add tomato puree, onion puree, salt and sugar—saute for 2 minutes and add 1/2 cup water.
Bring to boil and simmer till vegetables are tender.
Add the spice mix and the cream, check seasoning and serve