Vegetable Korma


½ medium sized cauliflower cut into small florets

1 onion finely chopped

1 large carrot cut into 3 centimetre cubes

1 large potato cut into 3 centimetre cubes

1 small bunch of green beans cut into 3 centimetre pieces or 1 cup of frozen cut beans

½ cup frozen or fresh peas

½ cup natural yoghurt

60 grams blanched peanuts dry roasted and ground

1 cinnamon stick

1 teaspoon Kashmiri chilli powder

2 teaspoons ground cumin powder

2 teaspoons ground coriander powder

1 teaspoon garam masala powder

½ teaspoon turmeric

½ teaspoon sugar

1 hot green chilli

5 centimetre piece of ginger

6 plump garlic cloves

10 -12 thick coriander stalks roughly chopped

4 tablespoons vegetable oil like canola oil

Salt to taste

Steamed Rice or Roti or Pita Bread to serve


Using a mortar and pestle or a mixer, grind the ginger, garlic, green chilli and coriander stalks to a fine paste.

Heat oil in a large fry pan. When oil is sufficiently hot, throw in the cinnamon stick and fry for 30 seconds. Then add the finely chopped onion and fry for a minute. Add the cauliflower, carrot and potato pieces. Turn the heat to the highest setting and let them sizzle for two to three minutes. Clear a bit of space so you can see the bottom of the pan – now add the cumin, coriander, chilli and garam masala powders along with the pinch of sugar and salt. Incorporate the spice powders into the vegetables and continue frying for a minute. Now add the yoghurt and ground paste mixing everything so the spice paste adheres to the vegetables. Add a cup of water, mix, cover with lid and let cook for about 15 minutes. (The vegetables need to be just about done but not too mushy) Add the green beans and peas and continue cooking with the lid on for a further five minutes. Finally add the ground peanut powder. Give everything a good stir. Taste to adjust seasoning. Serve hot with steamed rice or roti or pita bread.

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