Restaurant Style Mixed Vegetable Korma | Without Garlic & Onion
Vegetables – 250g (combination of carrot, cauliflower, peas and beans)
1/2 tsp ginger
80 ml tomato puree
1 tablespoon oil
1 tablespoon cashew paste
Salt to taste
1 tablespoon curry powder
½ tsp garam masala
½cup coconut milk
Heat oil and sauté the ginger.
Add the vegetables and salt. Cover and cookona medium heat until the vegetable becomes soft and tender.
Add tomato puree, curry powder and garam masala mix well, then add coconut milkand mix again.
Add cashew paste and cook it on medium heat for 2 more minutes. Serve hot with rice or bread.