Vegetable Korma Recipe
Ingredients :
2 tablespoons 2 tablespoons 1 teaspoon 1 tablespoon 1 medium 300 g 300 g 3 slender 2 3 1 1/2 cups 125 g	Cooking oil Green masala paste Chili powder Fresh ginger, grated Onion, chopped Cauliflower, cut into florets Pumpkin, cut into large pieces Eggplants (aubergines) cut into large pieces Carrots, cut into large pieces Tomatoes, peeled, seeded and chopped Vegetable stock Green beans, chopped
Method : Heat the cooking oil in a large heavy-based pan. Add the masala paste and cook over medium heat for about 2 minutes or until the oil begins to separate from the paste. Add the chili powder, ginger and onion. Then cook for 3 minutes or until the onion softens. Add the cauliflower, pumpkin, eggplant and carrot and stir to coat in the paste mixture. Stir in the tomatoes and stock and bring to the boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the beans and cook for 10 minutes or until the vegetables are tender. Serve with rice. Note : To make Blati Vegetable Korma, replace the green masala paste with Balti masala paste.