Veg Korma

# Veg Korma Recipe: A Delightful Indian Dish

## Introduction/Description
Welcome to Mom’s Dosa in Cloverdale, where we bring the authentic flavors of India to your plate! Today, we are excited to share our delightful *Veg Korma* recipe—a creamy and aromatic dish filled with an assortment of fresh vegetables, nuts, and spices. This vegetarian favorite is perfect for a cozy dinner or special occasion and pairs wonderfully with naan or rice. While this recipe is a cherished representation of what we serve at our restaurant, please note that it may differ from our kitchen’s secret methods.

## Ingredients List
To prepare this scrumptious Veg Korma, you will need the following ingredients:

– 2 cups mixed vegetables (carrots, peas, beans, and potatoes)
– 1 onion, finely chopped
– 2 tomatoes, pureed
– 1/4 cup yogurt (preferably thick)
– 1/4 cup coconut milk
– 1/4 cup mixed nuts (cashews and almonds)
– 2 tablespoons ginger-garlic paste
– 2 tablespoons cooking oil or ghee
– 1 tablespoon Korma masala (or garam masala)
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– Fresh coriander leaves for garnish

## Instructions/Steps
Follow these simple steps to create your Veg Korma:

1. **Prepare the vegetables**: If you’re using fresh vegetables, wash, peel, and chop them into bite-sized pieces. If you’re using frozen vegetables, simply thaw them.

2. **Heat the oil**: In a large pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them sizzle.

3. **Sauté the onions**: Add the finely chopped onions and sauté until they are golden brown.

4. **Add ginger-garlic paste**: Stir in the ginger-garlic paste and sauté for another minute until fragrant.

5. **Incorporate tomatoes**: Now add the pureed tomatoes, turmeric powder, and red chili powder. Cook until the oil separates from the mixture.

6. **Mix in the veggies**: Add the mixed vegetables and sauté for a few minutes to coat them well in the spices.

7. **Add yogurt and coconut milk**: Reduce the heat and mix in the yogurt and coconut milk. Stir well and let it simmer for about 10 minutes, or until the vegetables are cooked through.

8. **Final touches**: Add in the Korma masala, salt, and mixed nuts. Stir to combine and simmer for another 5 minutes.

9. **Garnish**: Turn off the heat and garnish with fresh coriander leaves.

## Cooking Time
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

## Serving Size
This Veg Korma recipe serves approximately 4 people and is perfect for a family meal or sharing with friends!

## Tips and Variations
– **Add more spices**: Feel free to adjust the spices according to your taste. A pinch of cinnamon or cardamom can elevate the flavor.
– **Choice of veggies**: You can use any seasonal vegetables you prefer, such as bell peppers, zucchini, or cauliflower.
– **Nut-free version**: If you have nut allergies, simply omit the mixed nuts and use more yogurt for creaminess.
– **Make it vegan**: Use coconut yogurt and replace ghee with vegetable oil to make this dish vegan-friendly.
– **Serve creatively**: Pair your Veg Korma with freshly made naan, steamed basmati rice, or even a side salad for a complete meal.

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*Disclaimer: This Veg Korma recipe is a reference and may not be an exact representation of the recipes followed at Mom’s Dosa in Cloverdale. We encourage you to visit our restaurant to taste our authentic Indian dishes made with love and traditional methods.*