Vegetable korma recipe

INGREDIENTS:

1. Cauliflower - 300 grams
2. Green beans - 50 grams
3. Green peas - 3/4 cup
4. Potatoes – 100 grams
5. Carrots - 100 grams
6. Tomatoes – 100 grams
7. Onion – 150 grams
8. Garlic - 3 cloves
9. Ginger - 1 inch
10. Turmeric powder - 1 teaspoon (tsp.)
11. Hot chili powder - 1 teaspoon (tsp.)
12. Garam masala powder - 1 teaspoon (tsp.)
13. Fennel seeds - 1 teaspoon (tsp.)
14. Oil – 1 ladle
15. Chopped Coriander leaves - 3/4 cup

PREPARATION:

1. Chop vegetables cauliflower, green beans into pieces (1 inch or to your preference). 
2. Chop carrots and potatoes into small cubes.
3. Chop onion and tomatoes into small pieces.
4. Grind ginger and garlic into a paste by adding little water as possible.
5. Heat oil in a pan. Add fennel seeds, onions and sauté until onion becomes translucent (golden brown).
6. Now add ginger garlic paste and sauté for 1-2 minute (until the raw smell goes away).
7. Now add tomatoes and cook until oil separates.
8. Now add turmeric powder, chili powder, garam masala powder stir and cook for 1- 2 min.
9. Now add all the vegetables (cauliflower, green beans, carrots and potatoes) and the green peas. Add salt for taste, stir and cook until it becomes thickened.become.
10. Now add 2 cups of hot  water. Cook the korma until  vegetables are cooked and the right thickness is achieved. 
11. Before your serve the korma Garnish with the coriander leaves and serve.

NOTES: