Korma Vegetable

Serves:	4
Recipe Type:	Veg.
Calories Per Serving:	154.5
Preparation Time:	20 M
Cooking Time:	30 M
Difficulty:	Average

Ingredients:

• 1 Capsicum (chopped)
• 1 cup Peas (fresh)
• 1 stick Cinnamon (crushed)
• 1 Onion (finely ground)
• 5 Green Chilies (finely chopped)
• 10 cloves Garlic (crushed)
• 3 Cardamom (finely crushed)
• 2 Carrots (chopped in small cubes)
• 7 Beans (chopped)
• 1 Horse Radish (Mulli) (chopped in small cubes)
• 2 Potatoes large (chopped in small cubes)
• 3 Tomatoes small
• 100 gm Peanuts (roasted)
• ½ tsp Red Powder
• ½ tsp Turmeric Powder
• ½ tsp Dhania Powder
• 1 tsp Hot Spice (Garam Masala)
• 2 Bay Leaves
• 1 bunch Coriander Leaves (finely chopped)
• ½ cup Tamarind Water
• 6 tbsp Oil
• Salt to taste

Cooking Instructions:

• In a food processor insert the roasted peanuts with tamarind water and grind it finely like liquid paste.
• At a medium heat place the pan and pour oil into it then mix the hot spices.
• For a minute stir fry the ingredients then add the onions.
• Saute till golden brown then add the garlic and ginger paste to it with mix of salt.
• Stir for two minutes then add the chopped vegetables, leaving a handful of coriander and keep stirring.
• Seven minutes later pour the water over the pan and allow it to boil.
• Lower the flame and seal tight the lid of the pan.
• Allow it to simmer for seven minutes till the ingredients become tender.
• Remove the lid and stir it for a minute then garnish with chopped coriander over it.

Suggestions:

• Best serve with rice, idlis, roti or dosas.