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1
Heat the oil in a saucepan.
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2
Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
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3
Add green chilli, ginger, garlic.
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4
saute for 1min then add onion and tomatoes and saute for another 2min.
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5
Now cool the mixture and blend it in blender and make a paste.
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6
Now in the same pan again heat the oil.
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7
Add the asafetida and cumin seeds.
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8
After cumin seeds crack, add the mixture.
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9
Fry for a few seconds until the mixture start separating from the oil.
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10
Then add all spices turmeric powder, red chilli, coriander powder, garam masala, amchur powder, salt and stir it.
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11
Add the cauliflower, green peas, carrot and green beans.
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12
Mix well and cover the pan.
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13
Let the vegetables cook on medium heat for about 7 to 8 minutes.
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14
The vegetables should be cooked just about half way.
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15
Add the bell pepper and paneer.
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16
Mix cornstarch with milk and set aside mix well.
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17
Add the milk/cornstarch mixture and cook until the vegetables are tender.
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18
Add more milk and water if needed for more gravy.
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19
Turn off the heat.
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20
Mix in the garam masala, amchoor powder and cilantro.
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21
Place the vegetable korma in a serving dish and garnish with chopped cilanto.
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22
Note-
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23
For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture.
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24
Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.
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25
But i prefer cornstarch because of health benefit.
