How to make South- Indian-style Vegetable korma?

Vegetable korma is a one-pot, super aromatic, delicious, and easy vegan recipe. It is made of vegetables, spices, coconut, poppy seeds, cashews, and herbs. This delicious recipe is an important part of every south Indian meal. It is usually eaten with dosa, paratha, pulao, and many other breakfasts.

Also try: Traditional South Indian Cheera Thoran recipe, unique Vegetarian Fish Curry

Ingredients for Vegetable korma–

Onions chopped – 2 medium
Tomato chopped – 2 medium
Carrot ½ inch pieces – 1 medium
Potato ½ inch pieces – 2 medium
Green peas – ¾ cup
Green beans ½ inch pieces – 8-10
Cauliflower florets – 1cup
Grated coconut – ¼ cup
Fennel seeds – 1 tsp
Cashew nuts – 12
Roasted gram – 1tsp
Water – as required
Bay leaf – 1
Green cardamom – 2
Cumin seeds – ½ tsp
Cloves – 3
Cinnamon 1 inch
Star anise – 1
Oil – 2tbsp

Method –

Firstly, we will prepare korma paste. For this take a grinder put coconut, fennel seeds, cashew nuts, roasted gram, and six tsp water in it, and make a fine paste.
Then, we will prepare gravy for the korma. For this, heat oil in a pot, put bay leaf, green cardamom, cumin seeds, cloves, cinnamon, and star anise, and stir for a minute. Now, add onions, and green chilies, and sauté until turns light brown.
After that add ginger garlic paste and turmeric and sauté for 1 – 2 minutes.
Then add tomato, salt, red chili powder, garam masala, and coriander leaves and cook well until tomato becomes mushy and oil starts to separate.
Then, add coconut cashew paste and cook for 2-3 minutes.
After that, put the flame low and add potato, beans, carrots, peas, and cauliflower in it. Mix well and sauté for 2-3 minutes.
Now, add 1.5cup water, and salt (according to taste), stir well and cook until the veggies become tender.