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Vegetarian Entrees Chana Masala Daal Makhani Saag Paneer Vegetable Korma Baingan Bhartha Vegetable Jalfrazi Bhindi (Okra) Aloo Gobhi Malai Kofta Paneer Makhani Paneer Kadai Matar Paneer Shahi Paneer Dum Aloo   Vegetable Korma   Servings 4-5 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 10 Peeled and Diced Baby Carrots 2 Medium-sized diced tomatoes 1/2 cup Green Peas 1 Small diced onion 1 Small peeled diced beeroot 1 Small peeled diced potato 1/2 cup Diced Green Beans 2 tsp Desiccated coconut powder 1 Piece of ginger 1/2 tsp Cinnamon Powder 2 Small bay leaves 2 tbsp Vegetable Oil 1 1/2 tsp Salt Preparation Cook all the mixed vegetables until they are tender. In a blender, put coconut powder, cardamom powder, ginger, cloves, cinnamon powder, bay leaves and salt. Add a little water and grind well into a thick paste. Keep a heavy skillet on heat, add 2 tblsp oil. When the oil becomes hot, add diced onions and fry until they become lightly-browned. Then add grounded mixture and fry for 2 minutes. Add cooked vegetables and mix well. Cook slowly over low heat until the curry is thick for around 6 - 7 minutes. Serve hot with rice or parathas (Indian bread)