Vegetable Korma

Servings: 4

1 medium potato

8 florets of cauliflower

½ cup green beans

¼ cup carrots- chopped

1 green bell pepper-chopped

1 cup paneer cubes

4 tbsp oil

1 large onion- paste

1 tsp ginger garlic paste

1 tomato-pureed

salt

cilantro

1 cup peas

1 tsp garam marsala

Methi leaves

2 tsp red chili powder

½ tsp tumeric powder

2 tsp coriander

1 tsp cumin

2 tsp butter

¼ cup cream

Heat 3 tbsp oil in shallow pan

Fry 1 medium potato until golden brown

Then add ½ cup chopped green beans and ¼ cup carrots

After about 1 minute, add in chopped green bell pepper, cauliflower, and 1 cup paneer cubes

Fry until golden brown, then put to the side

In the same pan, add 1 tbsp oil and add onion paste

Cook 1 to 2 minutes

Then add 1 tsp ginger garlic paste for 1 minute

Then add 1 large tomato puree, mix well

Add salt to taste, red chili powder, tumeric, coriander, and cumin, mix well

Cover and cook 2 to 3 minutes, mix well after

Add 2 tsp butter and ¼ cup cream, mix

Add a little dried fenugreek (methi)

Then add 1 cup peas, cover

Cook 3 to 5 minutes, mixing frequently

Add in previously cooked veggies, cover

Cook 3 to 5 minutes until veggies fully cooked

Lastly, add chopped cilantro and 1 tsp garam marsala

Mix and Serve

Serve with Chipati, Roti, or Rice