Mixed Vegetable Korma

A flavorful korma with a mixed vegetables like mushroom, peas, potato and carrot which is cooked with aromatic spices, will make a good side dish to go with appam, steamed basmati rice or roti.

Ingredients

2 cups - Button Mushroom, chopped
1 big - Potato, quartered

1 cup - Green Peas

1 medium size - Carrot, chopped

1 big - Tomato, quartered

3 medium - Onion, diced

1 - Bay leaf

1 small piece - Cinnamon stick

2 - cloves

1 to 1.5 cup - Freshly made thick coconut milk

Grind to a paste

3 tbsp - Poppy seeds / Khus khus

6 to 8 - Green chili

6 flakes - Garlic

Garnishing

1 cup - Coriander leaves, chopped

Method

1 ) In a pan boil with enough water, peas, potato, carrot and tomato till half cooked along with bay leaf, cinnamon and cloves. Then add mushroom and cook till all the veggies are fully cooked with salt to taste.

2 ) Soak poppy seeds in warm water for 10 minutes. Then grind to a smooth paste along with green chili and garlic.

3 ) In another pan heat some oil, add onion and fry till light brown in color. Now add the ground poppy + chili + garlic paste and fry in oil for 5 minutes till the raw smell goes. Now add boiled veggies with stock, mix well and bring to a boil. (If there is no enough stock along with boiled veggies then add little water and bring to a boil). Adjust salt to taste. Now simmer and add coconut milk, bring to a boil. Garnish with coriander leaves and take off the stove.

Serve hot with appam, rice or chapathi.