Vegetable Korma

Vegetable Korma is an excellent accompaniment to many items from Dosa, Poori, Idly, Rotis to rice items. Very handy for picnics or travel lunch packs!! An alternate option for Vegetable Saagu is below. http://www.foodtorelish.com/2013/01/Vegetable Saagu
Prep Time	15 Minutes
Cooking Time	30 Minutes
Serves	4 People
Ingredients	Mixed Vegetables Tomato Curd Onion Ginger Garlic Paste (Optional) Cumin Coriander Powder Turmeric Powder Red Chilli Powder Cashew Nut Roasted Gram / Putani Salt Oil	2 Cups 1 Big ½ Cup 1 Medium 1 Tsp. 1 Tsp. 1 Tsp. 1 Tsp. 1 Tbsp. 1 Tbsp. To Taste 1 Tbsp.
To Roast And Grind	Onion Green Chillies Bay Leaf Cloves Cardamom Cinnamon Oil	1 Small 2 1 4 1 1 Inch 1 Tsp.
Method 1.  Chop all the mixed vegetables to small pieces (Carrot, beans, potato, green peas, and capsicum). Cut tomatoes to small pieces. Onion finely chopped. 2.  Cook the veggies in a pressure cooker for -2 whistles. Can even microwave on high for 6-7 minutes. 3.  Cut onion to cubes. With a little oil in a pan roast the above spices (cinnamon, cardamom, cloves, bay leaves). Now add the onion and green chillies and fry for 4-5 minutes. This process should be done on low to medium heat. Let this cool. Grind along cashew nuts and roasted gram dal / chutney dal / putani. Grind to a smooth paste and set aside. 4.  Meanwhile heat a tbsp. oil in a pan and sauté finely chopped onion for 3-4 minutes. Add ginger garlic paste and sauté for 2-3 minutes.   5.  Now add the ground paste and cook on low to medium again till the oil starts oozing out.   6.  Add the dry powders, add salt and mix well. Add chopped tomatoes and cook for 4-5 minutes. 7.  Mix curd (beat the curd) to the mixture and allow it to boil.   8.  Add the cooked veggies to the mixture and cook. Add a little water if necessary and cook.   9.  Put off the stove and garnish with coriander leaves and serve.