IDLI MALAI KORMA

INGREDIENTS:
2  idlis (cut into 4 each)
200 gm mixed vegetables ( peas, carrots, French beans & potatoes)
1  tbsp raisins
3  tbsp ghee or oil
2  onions (chopped)
1  tsp ginger (finely chopped)
1/2  cup yoghurt (hung)
1  tbsp cashew nut paste
2  tbsp poppy seeds
1  tsp chilli powder
1/2  tsp turmeric powder
1  green chilli
1  tsp coriander seeds
1/2  tsp jeera
2  tbsp tomato puree
Salt to taste
1/2  tsp garam masala

FOR GARNISHING:
Coriander leaves (chopped)
1/2  cup cream

METHOD:

• Cube the carrots, string the beans and dice them. Dice the potatoes. Parboil all the vegetables including the peas.
• Grind together cashew nut paste, poppy seeds, coriander seeds, jeera and green chilli to a fine paste.
• Heat oil and fry onions till they are light brown. Add chilli powder and turmeric powder and fry for a few seconds. Add ginger, tomato puree and fry again till the oil separates.
• Add the ground paste, salt and yoghurt. Cook till the oil separates again. Add the idlis, parboiled vegetables, raisins and cook for 5 minutes in one cup water over a low flame.
• Remove from fire, sprinkle garam masala and stir in cream. Garnish with chopped coriander leaves and serve hot.