Name: Vegetable Korma. recipe by Vandana Jangid at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: Beans 1 cup; chopped Cauliflower 1 cup; Green Peas -1/2cup; chopped Carrot -1 large; Capsicum - 1; Potato 1 cup chopped; Onions- 2; Sweet potato chopped-1/2 cup; Ginger - a small piece; Green chillies - 1; Tomato chopped- 1; coriander powder 1 tsp; Cumin powder 1 tsp; Chilly powder ½ tsp; Garam Masala ½ tsp; Cashews 6-7; oil 2 tbsp; Salt to taste; Fresh cream - 1/4; Coriander leaves for garnish; Water 1/2 cup

Ingredients Serving: 5

Beans 1 cup
chopped Cauliflower 1 cup
Green Peas -1/2cup
chopped Carrot -1 large
Capsicum - 1
Potato 1 cup chopped
Onions- 2
Sweet potato chopped-1/2 cup
Ginger - a small piece
Green chillies - 1
Tomato chopped- 1
coriander powder 1 tsp
Cumin powder 1 tsp
Chilly powder ½ tsp
Garam Masala ½ tsp
Cashews 6-7
oil 2 tbsp
Salt to taste
Fresh cream - 1/4
Coriander leaves for garnish
Water 1/2 cup

Instructions

Wash and Chop all the vegetables.
Grind the onion, ginger and green chilly into a paste.
Take a microwave safe bowl and add oil.
Heat oil on high in the microwave for 1min, then put the onion-ginger-chilly paste in the bowl, mix well.
Add chopped tomato Then add cashews and microwave uncovered on high for about 3 minutes.
Add all the vegetables. then add all the masalas i.e. coriander powder, cumin powder, chilli powder garam masala powder, also add salt, mix well. Add required water.
Microwave covered on high for about 5 minutes.
You can open at about 2 minutes and stir everything well so that the masala sticks properly to the vegetables.
Add fresh cream to gravy.
Microwave covered on high for about 4 minutes.
Stir once in between. Allow to thicken a bit and boil till the gravy is thick and the fat separates.
Once done let it remain for about 2-3 minutes inside the microwave, then remove and garnish with fresh finely chopped coriander leaves.
Serve with roti or parantha

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