Mughlai Vegetable Korma (Creamy Curry)

Preparation

• 1
  Wash and chop all the vegetables in medium size pieces and beans in 1 1/2 inch long pieces.
• 2
  Heat oil in a pan and deep fry all the vegetables till allmost done.
• 3
  Soak cashews in lukewarm water for 20 minutes and grind to make a fine paste.
• 4
  Take 2 tbsp ghee in a pan then add all the whole spices and shah jeera.
• 5
  When it start crackling add slit green chilis and ginger, saute for few seconds.
• 6
  Now switch off the flame and add turmeric, chili powder and coriander powder.
• 7
  Add beaten yoghurt and switch on the flame.
• 8
  Saute for a minute, keep stirring.
• 9
  Now add cashew paste and a cup of water, when it start boiling add fried vegetables and salt.
• 10
  Let it cook on low flame till oil start showing from the sides and top
• 11
  Add rose water, kewra and serve hot.
• 12
  Serve with naan, paratha or with any Indian bread.