Mixed Vegetable Korma

Ingredients 

• 1 medium carrot, peeled and cut into ½ inch cubes
• 1 medium green capsicum, seeded and cut into ½ inch pieces
• 1 medium red capsicum, seeded and cut into ½ inch pieces
• 2 medium potatoes, peeled and cut into ½ inch cubes
• 2-3 tablespoons oil
• 6-8 garlic cloves, finely chopped
• 1 inch ginger piece, finely chopped
• 1 medium onion, peeled, diced, layers separated
• 2 jalapenos, finely chopped
• 2 teaspoons cumin powder
• 1 teaspoon curry powder
• 1 teaspoon garam masala powder
• 1 cup tomato puree
• Salt to taste
• 1/4 cup cashew nut powder
• 1/4 cup fresh cream
• 1 tablespoon chopped fresh coriander 
• A few fresh mint sprigs for garnish

Method

1. Heat oil in a deep nonstick pan. Add the garlic, ginger and cook on medium heat till the raw flavor of the garlic and ginger is gone.
2. Add the onions and sauté till the onions are translucent. Add the carrots, green capsicum, red bell pepper and jalapenos and sauté well.
3. Add half a cup water, mix well and. Add cumin powder, curry powder, garam masala powder and mix well. Cook for two to three minutes.
4. Add the potatoes, mix well. Add half cup water, tomato puree and mix well.
5. Add the salt, cover and cook till the vegetables are almost cooked.
6. Add cashew nut power, cover and cook till the vegetables are done. Add fresh cream and mix well.
7. Transfer in a serving bowl. Sprinkle coriander on top.
8. Serve hot garnished with mint sprigs.

Nutrition Info