* Vegetable Korma *

4 cups mixed boiled vegetables (green peas, carrots, french beans, cauliflower, potatoes)
3 tbsp oil, or 2 tbsp oil + 1 tbsp ghee
1 onion, chopped fine
1 tbsp cashewnut or almond powder
1 cup water (from the boiled vegetables)
2 tbsp coconut milk
3 tbsp curd
Grind for the masala paste:
1 onion
2 tomatoes
2 green chillies
2 red chillies (kashmiri chillies)
12 garlic flakes
1 inch piece ginger
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp poppy seeds
2 pepper corns
4 cloves
2 sticks cinammon
2 green cardamons
1 black cardamon (optional)
Salt to taste
For garnishing:
Tomato slices, Lemon slices, Chopped coriander leaves

Boil the vegetables in 1 to 2 cups of water till they are half-cooked. Drain the water from the vegetables, and keep them aside.
Cool the water from the boiled vegetables. To about 1/2 cup of the water, add the cashew/almond powder. Add the whisked yogurt and blend. Keep aside.
Heat the oil in a heavy saucepan, add the onion and stir-fry till golden. Add the masala paste and stir-fry on a low heat till the oil leaves the masala and you get a nice aroma. Add the cashew/almond paste and the coconut milk and mix gently. Add the vegetables and salt to taste and stir gently. Add more of the water from the boiled vegetables if required. Cover and simmer on a low flame for a few minutes till done, stirring occasionally.
Remove to a serving dish, garnish and serve hot.