Cauliflower, Carrot and Peas Korma

• Cauliflower- 1 small or 300g
• Carrot - 1 medium
• Peas - 75g
• Potato - 1 medium
• Onion - 1 medium
• Ginger-garlic paste - 1 tsp heaped
• Garam masala - 1/2 tsp
• Yoghurt (curd) - 2 tblsp
• Green Chilli - 2 for medium spicy or 3 for extra spicy
• Cinnamon- 1 inch long strip
• Cloves - 1
• Cashewnut or blanched Almonds - 30g
• Ground fennel seeds(Sombu) - 3/4 tsp (optional)
• Poppy seeds - 2 tsp
• Curry leaves - 1 sprig
• Oil - 4 tblsp
• Salt - to taste
• Water - as required

1. Cut Cauliflower into florets. Cut Carrot into 1cm cubes.
2. Chop the onion.
3. Soak either one of cashewnut or almond and poppy seeds in water for atleast 5-10 minutes.
4. Heat 2 tablespoons of oil in a pan.
5. Add the chopped vegetables, brown them for few minutes, remove them from the pan with the slotted spoon and keep aside.
6. Add 2 tblsp of oil and chopped onion;saute them on a medium heat until they become translucent. Remove them from pan and set aside to let it cool down.
7. Grind the seasoned onion.
8. In the above pan, add an another tablespoon of oil and heat it.
9. When it is hot enough, add cinnamon, cloves, curry leaves, ginger-garlic paste and fry for a minute.
10. Add the ground onion, green chilli and all the vegetables.
11. Saute them for about 1-2 minutes.
12. Add ground fennel seeds, garam masala, salt and stir for a minute.
13. Add water. Cover and cook for about 10-12 minutes or until they are well cooked.
14. Grind either one of cashewnut or almond and poppy seeds with little water to make a smooth paste.
15. Add the above ground paste and yoghurt to the pan of cooked vegetables; stir well and let it stay on heat for few more minutes.
16. Garnish with curry leaves.

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