Ingredients

• For Korma:
• 1 Kg - Peas
• 250 g - Potatoes
• 100 g - Capsicum
• 250 g - Tomatoes
• 1 tbsp - Ghee
• 1 tbsp - Butter
• 4 - Cloves
• 5 - Cardamom
• 3 - Cinnamon
• 1 cup - Curd
• 50 g - Cashewnut powder
• 2 - Onion finely chopped
• 1 cup - Milk
• 3 cups - Water
• 3 tbsp - Cheese
• 1 tsp - Salt
• 1/2 cup - Coriander (fresh)
• For seasoning:
• 1/2 Cup - Coconut, Shredded
• 1 tbsp - Ghee
• 6 - Curry leaves
• For Paste:
• 6 - Green chillies
• 1 piece - Ginger
• 1/2 Cup - Mint

How to Make Vegetable Curd Cheese Kurma

• Grind together all the ingredients for the paste and keep aside.
• Boil green peas in water, and drain all the water.
• Peel the potatoes and cut into small square pieces.
• Boil tomatoes in water and peel the skin and cut into small pieces.
• Cut capsicum into long pieces and fry in a little oil.
• Heat ghee and butter in frying pan.
• Add onion and cook until golden brown.
• Add cashewnut powder, cinnamon sticks, cloves, cardamom and the chilli paste.
• Add 3 cups of water and cheese.
• When water is boiling, add potatoes and 1 cup milk.
• When potato is cooked, add tomato and after 10 minutes add curd, boiled peas and salt, stirring frequently.
• For seasoning:
• Heat 1 tbsp of Ghee in frying pan over moderately high heat.
• When it is hot, add coconut and curry leaves. Season the korma.
• Garnish with coriander and fried capsicum.
• Serve with paratha, puri or pulav.