Vegetable Korma


  • Potatoes_2
  • Peas_1 cup
  • Carrots_2
  • Cauliflower_150 grams
  • Yogurt_250 grams
  • Onion_250 grams
  • Cumin seeds_Half cup
  • Green Cardamoms_4
  • Cloves_4
  • Black pepper_1 table spoon
  • Nutmeg_Half cup
  • Mace-1 Piece
  • Red chili powder_2 tea spoon
  • Coriander Powder_1 tea spoon
  • Salt _ To taste
  • Hot Spices powder_ Half tea spoon
  • Kewra_1 Tea spoon
  • Oil_Half Cup

Peel potatoes and carrots and cut into squares. Break off the flowers of the cauliflower. In pot heat oil and fry onion till brown. Cool the fried onion and crush them. Add onion, cumin, Cardamoms, Cloves, black pepper, mace, nutmeg, red chili, coriander and salt to the yogurt and stir. Fry all vegetables in oil and add yogurt mixture and cook until oil surfaces. Add a glass of water and cook on low flame until vegetables are tender. Cook till a little bit of gravy is left; sprinkle hot spices and kewra, and serve hot.