Chapati korma recipe

INGREDIENTS:

1. Onion - 1
2. Tomato - 1
3. Chili powder - 2 teaspoon (tsp.)
4. Turmeric powder - 1/4 teaspoon (tsp.)
5. Carrots - 100 grams
6. Green beans - 100 grams
7. Potato - 1
8. -- For Tempering --
   1. Oil - 1 tablespoon (tbsp.)
   2. Clove - 1
   3. Cinnamon stick - 1
   4. Cardamom - 1
9. -- For grinding to paste --
   1. Coconut - 1/2 (pulp from half coconut)
   2. Fennel seed - 1 teaspoon (tsp.)
   3. Garlic - 5 cloves
   4. Ginger - 1 inch
10. Coriander leaves - for garnish.
11. Salt - to taste

PREPARATION:

1. Cut tomato, onion into fine pieces. Cut carrots, green beans, potato into 1 inch pieces.
2. Grid all the "For grinding to paste" ingredients to a thick paste by adding water as needed.
3. Heat oil in a pan, add clove, cinnamon stick and cardamom and cook for 30 seconds.
4. Now add the onion and cook until it turns golden brown.
5. Now add tomatoes and cook until oil separates.
6. Now add the ground paste and cook until oil start to separate or raw smell goes away.
7. Add cut vegetables and cook for 2-3 min.
8. Now add 2 cups of water, chili powder, turmeric powder, salt. Simmer and cook for 20 min or korma is thick (right consistency).
9. Remove from heat add coriander leaves and server.

NOTES:

1. Good to go with chapati