Eating the same kind of curry all the time gets monotonous, so it is worth adding some variety to your cooking. You can make a delicious korma with ordinary vegetables, using simple ingredients you already have to hand.

Here is how to cook vegetable korma easily at home.

• Papaya: half a cup
• Potato: half a cup
• Carrot: half a cup
• Mushroom: half a cup
• Tomato: half a cup
• Yardlong beans (borboti): half a cup
• Capsicum: half a cup
• Chopped ginger: 2 tablespoons
• Chopped garlic: 1 teaspoon
• Cinnamon: 2 sticks
• Bay leaves: 2
• Green chillies: 5 or 6
• Poppy seeds: 1 teaspoon
• Sugar: 1 teaspoon
• Sour yoghurt: 1 cup
• Cashew nuts: 2 tablespoons
• Fried onion (beresta): half a cup
• Ghee and oil: as needed
• Garam masala powder: 1 teaspoon
• Salt: to taste

First fry the onion, garlic and ginger well in a little ghee. Then put the poppy seeds, fried onion, cashew nuts, garlic and ginger in a blender and blend them into a smooth korma paste. Put a pan on the heat and add ghee and oil. When the oil is hot, lightly fry the cinnamon and bay leaves, then add the korma paste and stir for a while.

Next add the vegetables, cut as you like, and fry them well in the spices. When they are done, add hot water as needed and the yoghurt. Cover the pan and cook on low heat for 15 minutes, until the vegetables are soft and cooked through. Then sprinkle in sugar to taste, the green chillies and the garam masala powder. When the oil rises to the top, take it off the heat and serve the vegetable korma hot with roti, naan or polao.

Source: Jagonews24. First published in Bengali on The Agro News.