For The Dry Powder Masala
1 tsp aniseeds
12 mm ( 1/2“) stick cinnamon (dalchini)
1 to 2 cloves (laung / lavang)
1 cardamom (elaichi)
1 tsp poppy seeds (khus-khus)
To Be Ground Into A Smooth Paste (makes Approx. 1/2 Cup)
1/4 cup freshly grated coconut
3 to 4 green chillies , roughly chopped
1 small onion , roughly chopped
1 tsp chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 cup chopped coriander (dhania)
1/2 cup chopped french beans
1/2 cup chopped carrots
1/2 cup chopped potatoes
1/2 cup green peas
1/2 cup chopped tomatoes
salt to taste
1 tbsp ghee
For the dry powder masala
Heat a small pan, add all the ingredients and dry roast them on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
When cool, blend in a mixer to a fine powder. Keep aside.
How to proceed
Combine all the vegetables in a deep pan, add ¾ cup of water, mix well and cover and cook on a medium flame till they are cooked.
Add the tomatoes and salt and simmer for 2 to 3 minutes.
Add the prepared paste and the dry powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.
For the tempering, heat the ghee in a small pan, add the bayleaves and sauté for a second.Pour the tempering over the korma and mix gently.
Serve hot with aappam.