Cauliflower Potatoes Red Pepper (Capsicum) Korma

Cauliflower Potatoes Red Pepper (Capsicum) Korma (My version)

Ingredients

1. Cauliflower : 1 full, cut in to small florets
2. Potatoes: 1 cubed into small pieces
3. Red Pepper (Red or Yellow Capsicum): 1  cut in to small pieces
4. Carrots: diced into small pieces (Optional)
5. Green Peas: Optional 2-3 tbsp
6. Onions: 1 full cut lengthwise thin
7. Shallots: 10 peeled
8. Green Chillies: 4-5
9. Fennel Seeds: 1 tbsp
10. Coconut Shredded: 3-4 tbsp (I used a little more)
11. Cumin Seeds: 1 tbsp
12. Ghee: 2 tbsp
13. Curry Leaves: 1 sprig
14. Coriander Leaves: 2-3 tbsp
15. Tomatoes: 1 cut in to small pieces
16. Ginger Garlic Paste: 1 full tbsp
17. Turmeric Powder - a pinch (as per your regular usage)
18. Garam Masala: 1-1.5 tbsp
19. Coriander Powder: 1 tbsp
20. Chilli Powder: As required
21. Paprika: 1 tbsp (This is mostly for color), You can use Kashimiri Chilli powder as well.
22. Salt - As per taste

Method

1. Grind Fennel Seeds, Shallots, Coconut and Green Chillies with little water in to a smooth paste and keep aside.
2. In a Kadai, heat ghee, add cumin seeds and curry leaves and saute
3. Add Onions and saute till onions turn translucent, Add tomatoes and continue saute-ing.
4. Add Ginger Garlic Paste and saute another 2-3 mins until the raw smell disappears.
5. Add Potatoes, Green Peas (Optional), Carrots (Optional) and saute.
6. Add Turmeric, Chilli Powder, Garam Masala, Coriander Powder and Sautee in low heat for few minutes.
7. Add salt and the ground paste, Mix well
8. Add red peppers and cover with enough water (Not much)
9. Cover the Kadai with a lid and cook on medium fire until potatoes, and red peppers are half cooked.
10. Check for spice and salt levels and add Cauliflowers, Mix well.
11. Continue cooking on low/medium flame until the cauliflowers are cooked.
12. Mix well, Add Coriander leaves and Korma is ready to serve with Rotis, Parathas or Basmati rice.

Enjoy !!!