Vegetable Nilgiri Korma

Ingredients:
  • 1/4 cup coriander leaves (dhania patta) chopped
  • 10-12 curry leaves
  • 1 tblsp garam masala powder
  • 1 potato (aloo)
  • 1/2 cup green peas (matar) shelled
  • 1/4 cauliflower(gobhi)
  • 10 french beans
  • 12 tblsp groundnut (moong fali) oil
  • 2 medium onions
  • 1 capsicum (shimla mirch)
  • salt (namak) to taste
  • 1 carrots (gajjar)
  • 2 tomatoes (Tamatar)
for masala paste 
  • 1" ginger (adrak)
  • 1 tsp cumin seed (jeera)
  • 2 tblsp poppy seeds (khuskhus)
  • 12 cloves (lavang) garlic
  • 6 red chillies whole
  • 1/2 cup coconut (narial) scraped
  • 2 tblsp coriander seed
  • 2 tblsp fennel (saunf) seed

cooking time:

Method:
  1. Wash and cut all the vegetables into equal size pieces.
  2. Cut the onion.
  3. Wash and puree the tomatoes.
  4. Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
  5. Wash and cut the coriander leaves.
  6. Boil the potatoes, cauliflower and carrots till half done in salted water.
  7. Remove and keep aside.
  8. Heat up oil in pan and mix in the onion and fry till golden brown.
  9. Wash and mix in the curry leaves and masala paste.
  10. Fry till the oil separates.
  11. Mix in the vegetables and continue stirring.
  12. Pour out the tomato puree and bring to boil.
  13. Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick.
  14. Sprinkle the garam masala, stir well.
  15. Serve nilgiri kurma hot.