Ingredients
- 1 cube K&N’s Stok
- 1 cup Carrots (diced)
- 1/2 cup Peas
- 1 cup Potatoes (diced)
- 1/2 cup Cauliflower
- 1/2 cup Oil
- 1 tsp Cumin seeds
- 1 cup Onion (chopped)
- 1 tbsp Ginger garlic paste
- 1/2 cup Tomato puree
- 1 tbsp Tomato paste
- 1/2 cup Yogurt
- 2 tbsp Cream
- Salt to taste
- 1 tsp Coriander powder
- 1 tsp Paprika
- 1 tbsp Red chili powder
- 1/2 tsp turmeric
- 1 teaspoon garam masala
- Green coriander for garnish
Instructions
- Bring slightly salty water to boil then add chopped potatoes in it and boil for 5 to 6 minutes. Set aside.
- In same water boil carrots for 5 minutes and set aside. Then boil peas for 5 minutes and set aside.
- In a pan heat oil, add onion and cook until light golden brown. Add cumin, ginger garlic paste and sauté for a minute.
- Then add tomato puree, tomato paste, garam masala, salt, coriander powder, paprika, red chili powder and turmeric, yogurt and cook for 2 to 3 minutes.
- Then add K&N’s Stok and cauliflower, water as required and let it simmer for 4 to 5 minutes.
- Then add boiled potatoes, peas and carrot, cream in the gravy and mix well.
- Add half cup of water and cook it for 10 to 12 minutes on medium low flame.
- Garnish with chopped coriander and serve tasty vegetable korma.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Serving: 3-4 persons
