Subz Korma

Assorted vegetables cooked in rich white gravy.

S.NO	Ingredients	Quantity
1	Onion (slice)	500 grm
2	Cashew nut	50 grm
3	Poppy seed	10 grm
4	Melon seed	10 grm
5	Coconut	25 grm
6	Cinnamon	1 stick
7	Cardamom	2-3 pcs
8	Clove	2-3 no
9	Mace	1 pcs
10	Bay leaf	1 no
11	Cumin seed	¼ tbsp
12	Curd beaten	100 grm
13	Garam masala powder	¼ tbsp
14	Ginger paste	½ tbsp
15	Garlic paste	½ tbsp
16	Green chilli paste	½ tbsp
17	Ghee	25 grm
18	Salt	½ tbsp
19	Rose water	½ tbsp
20	Kewra water	½ tbsp
21	Beans (1inch diamond cut)	50 grm
22	Carrot (medium dice)	100 grm
23	Cauliflower (medium floret)	100 grm
24	Peas	50 grm

 Method of preparation

1.       Heat oil in pan then add Cinnamon, Cardamom, Clove, Mace, Bay leaf then add sliced onion and allow it to cook until it is translucent.

2.       Then add Cashew nuts, melon seed and cook for 2 minutes and then finally add coconut and poppy seeds.  Allow it to cool and make a fine paste out of it.

3.       Blanch all vegetables and keep it aside.

4.       Heat ghee in pan then add ginger, garlic and green chilli paste and cook it it is cooked

5.       Then add fine paste of korma in medium to low flame for 10-12 minutes.

6.       Then add beaten curd into it and cook for further 5-6 minutes then add blanched vegetables

7.       Add salt, garam masala powder, Kewra and rose water.

8.       Garnish with fried nuts and Rogan.

9.       Serve with pulao/Naan/paratha.