Ingredients for Vegetable Korma Recipe (Indian Sabji Recipes)

Vegetables: 3/4 cup each of chopped cabbage, carrots, beans,
cauliflower and potatoes
Onion: 1 small , sliced
Oil/Ghee (clarified butter): 2-3 tbsp
Coriander leaves for garnishing
Salt to taste

For the masala, blend the following into a very smooth paste:
Coconut: 1/2, shredded
Onion: 1 small
Curd (plain yoghurt): 2 tbsp
Garlic: 5-6 flakes
Ginger: one piece of one inch size
Poppy seeds: 1/2 tsp
Cumin seeds: 1 tsp
Coriander seeds: 1 tsp
Green chillies: 3
Dry red chillies: 2
Peppercorns: 2-3
Saunf (fennel): 1/2 tsp
Cashewnuts: 1 tbsp
Cardammom: 1
Cinammon: 1 small stick
Cloves: 2-3
Tomato: 1 small
Thick tamarind juice or lemon juice: 2 tsp

Method of preparing Vegetable Korma

1. First steam the vegetables, till they are half done. Remove from heat and keep aside.
2. Heat the oil or ghee and fry the onion in it, till light golden.
3. Add the blended masala in it and fry for some time, till the oil starts seperating from masala.
4. This may take 20 minutes.
5. Fry the masala more for a tastier dish. But if the masala sticks to the pan, lower the heat, sprinkle some water and continue frying. Stir continously.
6. When the masala is well fried, add the half cooked vegetables to it and salt to taste.
7. Put some water to get a gravy. And mix well. Keep it on the stove on low heat and bring it to a boil.
8. Now the vegetables should be properly done. Then remove from heat.
9. Garnish with coriander leaves and serve hot with roti or plain rice.