Vegetable Korma or "Saravana Bhavan" Korma

This is the best combination for parottas and chapathis. People who are fans of Hotel Saravana Bhavan will relish this recipe for sure!!

You will need,

potato - 1 [cubed]
tomato - 2 [diced]
onion - 1
Green peas - a handful
Green chilly - 1
cashews - 6 [soaked in warm water for 2 hrs]
kasa kasa or poppy seeds - 2 tsp [soaked in warm water for 2 hrs]
saunf- 1 tsp
krambhu or lavangam - 2
bay leaf - 1
jeera - 1 tsp
cinnamon stick - 1" piece
garlic - 3 pods
ginger - 1 " piece
grated coconut - 1/2 cup
red chilly powder - 2 tsp
dhania powder - 1/2 tsp
oil - 1 tsp
salt to taste

Method:

Grind together shredded coconut, finely chopped tomatoes, kasa kasa, cashews, ginger, garlic, green chilly, saunf, jeera, cinnamon and krambu.
In a kadaai, heat 4 tsp of oil and throw the bayleaf and saute the onion for 5 minutes.
Now add the vegetables [peas and potato] and saute for 2 minutes.
Now add red chilly powder, dhania powder and salt and saute for 2 more minutes.
Sprinkle a little water and now add the ground paste and let it boil till the raw smell disappears.
let it boil until the oil comes off the gravy.Add water according to your preferred consistency. Garnish with coriander leaves and serve with parotta along with onion raitha.

Note: The parotta in the pic is the readymade frozen one we find in indian grocery stores.