Korma or kurma is a curry dish which is popular in india as well as in central asia. the base of the curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts-seeds paste or a combination. This recipe of veg korma is not a sweet version. it is mildly spiced i have added coconut ,cashewpaste and yogurt in this south indian korma variation. Vegetable korma is a dish that is available all over india, but it is very interesting to note how the seasonings and flavourings change from region to region. In the north indian and mughlai cuisine generally yogurt and cream are added. whereas in the south indian versions, coconut is used along with some nuts-seeds.There are many many variations of making a korma. Ingredients : Veggies 1 medium to large carrot ½ to 1 cup chopped french beans ½ cup peas, fresh or frozen 1/2 green capsicum 1/4 cup cauliflower florets 1 medium to large potato 1 medium sized onion 1 medium sized tomato 2 tbsp fresh full fat yogurt/curd/dahi 1 tsp ginger garlic paste Bay leaf – 1 Star anise – 1 1.5 cups water 2 to 3 tbsp oil salt as required To grind 5 tbsp fresh grated coconut or unsweetened desiccated coconut 5 to 6 whole cashews or 1 tbsp melonseeds ½ tbsp coriander seeds/sabut dhania 3 to 4 medium sized garlic, chopped ¾ inch ginger, chopped 3 dry red kashmiri chilies or byadgi chilies ¾ to 1 tsp fennel seeds 1 inch cinnamon stick 2 cloves 1 green cardamom 1 tsp poppy seeds a small tiny piece of stone flower/dagad phool/patthar ke phool ½ cup water for grinding few chopped coriander leaves for garnish Method: 1.grind all the ingredients mentioned under the list "To grind " in a grinder to smooth paste 2. chop all the veggies. 3. Heat oil in a pan. add Bay leaf ,Star anise and sauté till the aroma arises.now add onions , curry leaves ,ginger garlic paste and saute till the onions become translucent.add chopped tomatoes, turmeric powder. stir and saute for 4 to 5 mins till the tomatoes soften.( instead of chopped tomato you can add puried tomato like i did) 4.add the ground spice paste. stir and saute till oil starts to leave the sides of the paste. stir often so that the masala or spice paste does not stick to the bottom of the cooker or pan. 5 Now add the diced vegetables and yogurt.saute on a low flame for 3 to 4 mins and then add 1.5 cups water. stir well. 6.Cover the pan and allow the vegetables to cook. 7. Garnish with some coriander leaves and serve the vegetable korma with chapatis, parathas or pooris.