Neha Ranglani

Method:

1. Steam the beans, carrots, green peas and potatoes and keep aside.
2. Place the coconut milk, soaked cashews and poppy seeds in a blender and blend until you have a smooth paste. Add little bit of water if needed.
3. Heat ½ tsp of oil in a medium skillet or pot. Add chopped onion and saute until it starts to turn translucent. add crushed garlic and grated ginger to this and saute for another 30 seconds.
4. Add the tomato puree with red chilli powder, coriander powder, cumin powder, turmeric and garam masala if using. Stir well and let the tomatoes and onion cook for about 5 minutes.
5. Add the chopped bell peppers, green peas and the cooked veggies. If the curry is too thick, add some water to thin it out to your preference. (A korma is not too watery)
6. Mix well and let the curry come to a boil. Turn down the heat, cover and let it cook for another 2-3 minutes.
7. Stir in the blended coconut-poppy seed-cashew paste and season with salt.
8. Heat through but turn of the stove before the coconut milk boils.
9. For the tempering, heat ½ tsp oil. Add cumin seeds and when they start to splutter, add the curry leaves and stir fry for 30 seconds more.
10. Turn off the heat and pour the tempering over the korma.
11. Serve.