MUSHROOM AND VEGETABLE KORMA

Recipe source: Amma

Ingredients

1. Mushroom -chopped- 250 gms
2. Carrot and beans -chopped-1/2 cup
3. Green peas-frozen-1/4 cup
4. Green chilies-chopped-  2 nos ( or to tatse)
5. Turmeric powder-1/4 tsp
6. Coriander powder- 1 1/2 tsp
7. Kashmiri chili powder-1/2  tsp
8. Garam masala-3/4 tsp
9. Thin Coconut milk-3/4 cup
10. Thick Coconut milk-1/2 cup
11. Curry leaves -1 sprig
12. Water-as required
13. Oil
14. Salt to taste

For masala paste

1. Onion-sliced- 2 medium nos
2. Tomato-sliced- 1  medium
3. Ginger -chopped-1/2 tsp
4. Garlic -chopped-1/2 tsp

 Method

• Heat oil in a pan ,add all the ingredients listed under “For masala paste”.Saute until onion turns golden brown.Transfer this to a bowl,allow it to cool.Grind this to form a smooth paste.Keep aside
• In the same pan add mushroom,carrot,beans,green peas,green chilies,turmeric powder,coriander powder,Kashmiri chili powder and salt to taste.(sprinkle water if required)Cook until the vegetables are almost done.
• Now add the masala paste,thin coconut milk and garam masala powder.Mix well and cook on a medium low  flame for few minutes.Add more salt if required.
• Now add thick coconut milk and curry leaves.Cook for 1 or 2 minutes.Do not allow it to boil. Serve with appam ,idiapaam or chapathi.