Vegetarian Korma

Ingredients:

300g small potatoes
1 (200g) carrot, cut into sections and each section into 4-6 pcs
200g cauliflower, cut into florets
100g minicorn, cut each in half

grind fine in liquidiser:
2 onions
4 medium tomatoes
4 sprigs mint leaves
3 green chillies
2 cloves garlic

add to ground mixture:
2 tbsp coriander powder
1 tsp turmeric powder
½ tsp cumin powder
½ tsp black pepper

6 cloves
4-5 cardamoms
2 pcs (4cm length) cinnamon stick
1 cup water
salt
30 cashew nuts, roast or fry till brown
10 cherry tomatoes
juice of 1 lemon
2 sprigs coriander leaves, chop
2 sprigs mint leaves, chop
6 tbsp oil


Method:

• Boil separately in salted water each of the following vegetables:
  potatoes, carrots, cauliflower, minicorn and beans. Strain and set aside. Only half cook the vegetables. Cut potatoes in half.
• Heat oil, add ground ingredients and whole spices. When fragrant, add salt, potatoes and water. Stir then add carrot and cauliflower and cook for 5 minutes. Add corn and beans, mix, add lemon juice. Stir, add cashew nuts then tomatoes. Mix well. Finally, add chopped coriander and mint leaves.
• Serve with rice, chapati or naan.