Indian Recipe: Vegetable Korma

1. Cauliflower (florets) – ¼ of a medium sized one
2. Potato – 1 medium sized
3. Carrot –1 no
4. Green peas – ½ cup
5. Onion (finely chopped) – 1 big
6. Tomato – 1 no
7. Chilly powder – 1 tsp
8. Coriander powder – 2 tsp
9. Turmeric powder – ¼ tsp
10. Garam masala – ½ tsp
11. Milk – 1 cup
12. Coriander leaves (finely chopped) – a few
13. Water – ½ cup
14. Oil – 3 tbsp
15. Salt – as required

1. Wash the vegetable well and cut them into small pieces.
2. Make a paste of all the spices by adding a little water.
3. Heat oil in a pan and fry onion till it is light brown in color.
4. Add tomato and spice paste and fry till oil starts to separate from the mixture.
5. Add the vegetable, water and salt and mix well.
6. When it begins to boil cover the pan with a lid and lower the heat.
7. Cook till the vegetables are done.
8. Open the lid and add the milk and mix well.
9. Cook in a high flame till curry begins to thicken.
10. Garnish with copper coriander leaves and serve hot.