Vegetable Korma by Rida Aftab

Ingredients:

• Potatoes 2
• Peas 1 cup
• Carrots 2
• Cauliflower 250 gm
• Yogurt 250 gm
• Onions 250 gm
• Cumin 1/2 tsp
• Small cardamom 4
• Cloves 4
• Black peppercorn 1 tsp
• Nutmeg 1/2 tsp
• Maze 1
  
• Red chili 2 tsp
• Coriander powder 1 tsp
• Salt 1 tsp
• All spice powder 1/2 tsp
• Kewra 1 tsp
• Oil 1/2 cup
  

Method:

1. Heat oil in pot, fry onion and take out.
2. Bow cool fried onion and crush it.
3. Then put crushed onion, cumin. small cardamom, clove, black pepper, nutmeg, mace, red chili, coriander powder and salt in yogurt and mix it.
4. Fry carrot, peas and cauliflower in oil, add masala yogurt and roast it nicely until oil comes on top.
5. Now put 1 glass water and cook on low flame.
6. When vegetable tender, shorba remains, put all spice powder and kewra and close stove.