Thursday, Dec 20 2007

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Subzi Subziyon ka Panchranga Korma

Ingredients

Carrot - 150 gm (cut into long thin pieces)
Beans - 150 gm (cut into long thin pieces)
Cauliflower florets - 5
Peas - 1/2 cup
Potato - 1 small (cut into cubes)
Oil
Garlic paste - 1 tsp

Special Paste: (grind the following using little water)
Coconut - 2 inch
Posta Daana (poppy seeds) - 1 tbsp
Cashew Nut - 15
Almond - 10
Sugar - 1tsp.
Dhania patta - 1 bunch
Green chilly - 1

Tomato - 1 medium size (chopped or pureed)

Powdered masala:
Haldi powder- 2tsp
Red Chilly powder- 2tsp

Salt - to taste
Butter - 1 tsp

Method:

1. Boil the vegetables in 1-cup water and salt, in a covered pan for 5 minutes.
2. Heat oil in the non stick frying pan, put ginger paste and fry it for a minute, then add the special paste and fry on low heat till oil starts to show on sides of pan. Add the tomato, and powdered masala. Saute till oil starts to show on sides of pan.
3. Add the boiled vegetables; stir into masala taking care not to break the fragile boiled veggies.
4. Bring the korma to boil, add butter and serve hot with paratha

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