How to make South- Indian-style Vegetable korma?

• 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.

• Finally, add coriander leaves and switch off the flame and then serve.

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