Mixed Vegetable Korma

To prepare the masala paste:

Heat a fry pan add oil on medium flame fry all the the above mentioned ingredients for masala upto 2 to 3 minutes.

Remove from flame and allow to cool before adding to a mixer jar.

Grind the ingredients into smooth paste with out adding water.

This masala paste can be preserved up to 2 weeks in a air tight container placed in a refrigerator.

Method:

On a medium flame place a heavy bottom pot or handi with oil and ghee.

Add onion and whole spices and fry till the onion turns transparent.

Add the tomato and the chilly masala paste and fry make sure the masala has cooked enough and the oil separates.

First of all add the carrots, beans and Navil kosu and coarse salt and fry a bit add enough water and place the lid.

Once the carrots beans and navil kosu are par boiled add the potato and stir allow to cook well.

Add the cauliflower and peas add water if needed stir and cover allow the veg to cook well.

Once all the veggies are soft and tender add the coconut milk and stir allow to boil till the raw flavor from the coconut milk has reduced.

Garnish with lime juice mint and coriander.

Serve hot with steamed rice or chapatti...Enjoy...:)