For the basic Korma Paste:
1 tbsp Cashews + 1 tbsp White Til (sesame seeds) + 1
small piece of coconut
OR
1 tbsp Peanuts + 1 tbsp Khus Khus + 1 small piece
coconut
Blend the above ingredients, with a little water, to
form a thick paste. This paste can be frozen in an airtight container for 1
week.
Ingredients for the Korma:
1 large onion, half of it sliced lengthwise, and the
other half, grated
Ginger-garlic paste, 1 tsp
Half a small tomato, chopped very fine
Green Chilly 1-2
2 tsps Curd
Turmeric, ½ tsp, Red Mirchi Powder, 1 tsp, Salt, to
taste
Vegetables, as desired (the options are, peas,
potatoes(boiled), capsicum, paneer)
(The unusual combination of drumsticks and
boiled eggs tastes great too)
When using peas and drumsticks, boil them separately and
then add.
Method:
Heat oil, add the grated onion along with the ginger-garlic
paste, and slit green chillies. Fry till it emits an aroma and starts browning
slightly. Add tomatoes and fry.
To this add the sliced onions and sauté them.
Add 3-4 tbsps of the Korma Paste and mix well,
adding salt, red mirchi powder and the Turmeric to it. Slowly add water (2-3
cups) stirring all the while. Add the curd. After the first boil, add the
vegetables, cover and cook for a while, or until it thickens to a gravy
consistency.
Tastes best with hot parathas.