Veggie Korma

   Ingredients

           1/4 Cup of Carrot
           1/4 Cup of Beans
           1/4 Cup of potato
   1/4 Cup of Peas
   1/2 Cup of Onion
           2 Tbsp of Ginger Garlic Onion Paste
   2 Tbsp of Sambhar Powder
   2 Tsp of Garam Masala
           1/2 Cup of Coconut Milk
   1/2 Tsp of Lemon Juice
   Salt and water as needed
   Coriander Leaves for garnishing

To Grind

           1/4 Cup of Coconut
   2 Green Chillies
   5 Cashews
   1/2 Cup of Tomato

To Temper

1 Tsp of Fennel Seeds
5 or 6 Curry Leaves

Method

First finely chop all the veggie’s, onion, green chilly and tomato.
Grind all the ingredients (Coconut, chillies, Cashews and tomato)
Heat oil in Pressure Cooker, add fennel seeds, curry leaves, chopped onions. Fry onions until it changes golden brown colour.
Add GOG paste (Ginger, Garlic and Onion) saute until raw smell is gone.
Now add sambhar powder and saute well. Make sure you don’t burn the powder.
Immediately add ground paste under ” To Grind” ingredients.
Then add all veggie’s, Garam masala , Coconut Milk, salt and enough water.
Close the pressure cooker and wait for 2 whistles. Turn off the stove.
Finally add lemon juice.
Garnish with Coriander leaves and Serve hot with Chappathi, Naan and Poori

Tips

Making of GOG paste(40% of Ginger, 40% of Garlic and 20% of Onion)
Adding Coconut Milk gives rich taste.

Health Benefits of Veggie’s

The nutrients in vegetables are vital for health and maintenance of your body.
Eating a diet rich in vegetables may reduce risk for stroke, other cardiovascular diseases and type-2 diabetes.
Eating a diet rich in vegetables as part of an overall healthy diet may also protect against certain cancers.
The high levels of potassium in vegetables may reduce the risk of developing kidney stones and help to decrease bone loss.

Indian Restaurant Style Vegetable Korma