Heat oil in a cooking pan on medium heat.
3 tbsp sunflower oil
Add whole spices into it, sauté until aromatic.
3 cloves, ½ inch cinnamon, 1 tsp fennel seeds, 2 green cardamom, 2 bay leaves
Add chopped green chilies & onions, and sauté until translucent.
1 medium red onion, 2 green chilies
Add the ginger-garlic paste, and sauté for a minute, until the raw smell goes away.
2 tbsp ginger-garlic paste
Add chopped tomatoes, sprinkle some salt over it and cook until tomatoes soft and mushy.
2 medium tomatoes, salt to taste
Add in all the vegetables and sauté them for 20 seconds.
100 gm chopped carrots, 100 gm cauliflower florets, 1 medium potato, 100 gm chopped string beans, 100 gm green peas
Pour about 100 ml of water. Then cover and cook, while stirring occasionally, until the veggies are 70% cooked.
Regulate the heat to low, add the powdered spices and gently combine.
¼ tsp turmeric powder, 2 tsp kashmiri red chili, 1 tbsp coriander powder
Add the freshly made coconut-roasted gram paste.
Pour water to adjust the curry consistency. Gently mix, cover the lid and cook on low heat until the spices, coconut paste, and the veggies are well cooked( This may take up to 10 minutes.)
Taste for salt at this stage, and adjust if necessary.
salt to taste
Add the garam masala, combine and cook for a minute.
¾ tsp garam masala
Garnish with cilantro and serve vegetable korma warm with roti, poori or dosa. Enjoy!