Vegetable Korma

These days I seem to be making lot of dishes from one hot stove. I like this site a lot. Recipes are simple, measurements exact, and everything comes out well. Also, I love reading Nupur's posts. I liked this vegetable korma because it does not have coconut or cream in it (I usually do not have these ingredients at home). You do need to add cashews and poppy seeds for the richness though. I had all the ingredients at home except poppy seeds and paneer so I made the korma without these two ingredients. Still tasted good.

Vegetable Korma
(adapted from one hot stove)

1 large onion, cut into cubes
2 tomatoes cut into cubes
1 pepper, 1 carrot, 1 potato, cut into cubes
1/2 cup green peas
1 cup tomato puree
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp ginger garlic paste
salt to taste
oil
1/4 cup cashews
1 tsp dried fenugreek leaves
1 tsp garam masala ( I used store bought garam masala)

Roast the cashews and 1 tbsp poppy seeds (if using) until lighlty brown. Grind to a paste. Keep aside. Heat oil in a pan and fry the onions until it starts to brown. Add the green pepper and fry for 2 minutes. Now add the ginger-garlic paste, turmeric powder, red chili powder and salt. Stir for couple of minutes. Add all the vegetables, tomato, tomato puree, and cashew paste. I wanted lot of gravy, so I added more than 2 cups of water. Simmer on low heat until vegetables are cooked, about 15 minutes. Add dried fenugreek leaves and garam masala, give it one stir and turn off the heat.