Ingredients

• 1 cup - finely chopped green beans
• 1 cup - finely chopped carrots
• 2 - potatoes, finely chopped
• 1/2 cup - shelled green peas
• 1 - large tomato, chopped
• Salt to taste
• 1 tbsp - ghee
• A few bay leaves
• 1/2 bunch - coriander leaves (to garnish)
• For wet paste:
• 1/2 cup - coconut, grated
• 6 to 8 - green chillies
• 1 - small onion, chopped
• A piece of fresh ginger
• 1/2 tsp - ground turmeric
• 1 small bunch - coriander leaves
• A little water
• For dry masala:
• 1 tbsp - aniseed
• 1 - stick of cinnamon bark
• 6 - cloves
• 2 - cardamom pods
• 1 tbsp - poppy seeds

How to Make Plain Mixed Vegetable Korma

• For paste:
• Place the grated coconut, green chillies, chopped onion, ginger, ground turmeric and coriander leaves in a food processor, adding only a little water. Blend ingredients to a fine paste. Set aside.
• For masala:
• Dry roast aniseed, cinnamon, cloves, cardamom pods, and poppy seeds in a heavy saucepan till the spices give off a strong aroma.
• Grind the roasted spices to a fine powder. Set aside.
• For the korma:
• Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan.
• Add sufficient water to just cover the vegetables.
• Cover pan with a lid, and cook until the vegetables are tender.
• Now add the green peas, chopped tomato and salt to taste. Simmer for 1-2 mins.
• Add the paste.
• Stir thoroughly before sprinkling masala powder.
• Stir the korma thoroughly once more.
• Serve hot with naan or parathas.