Vegetable korma

Ingredients:

For masala paste:

Frozen coconut-3/4 cup
Shaan vegetable masala-2 tbsp
Cashew-10
Water-1 cup or more enough to make smooth paste

Curry preparation:

Oil-2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-1 spring
Onion-1 medium
Ginger garlic paste-1 tbsp
Tomatoes-2
Capsicum-1/2
Potato-1 small
Green beans-5
Frozen green peas-1/4 cup
Sweet corn-2 tbsp
Paneer-10-15 small pieces
Salt-to taste
Chilly powder-1 tsp or more to taste
Water-2 cups or more for gravy
Corriander-to garnish

Method:

1. Take ingredients listed under masala paste and grind to a fine paste. Keep it aside.
2. Heat oil in a kadai and add cumin seeds, mustard seeds, curry leaves. Allow them to splutter.
3. Add finely chopped onions and cook till golden brown.
4. Add finely chopped tomatoes and cook till oil is released.
5. Add chopped veggies and cook for 2-3 minutes.
6. Now add ground masala paste and cook for 2-3 min until rawness goes away.
7. Add 2 cups of water, salt, chilly powder and cook covered for 10 min or till the veggies are cooked.
8. Adjust for spices and consistency.
9. Garnish with corriander and serve with rice or roti!