Aam kkhash korma

Ingredients:

• 50 gm shelled peas ( ½ cup)
• one medium sized potato (100 gm) cut into small pieces
• 75 gm beans ( cut into small pieces)
• 1 medium sized carrot (100 gm) cut into round sliced
• 100 gm low fat cottage cheese ( cut into small cubes)
• ¾ cup fresh tomato puree (75 gm)
• 1 medium sized onion chopped ( boiled) 
• ½ tsp cumin seeds
• 1‐2 bay leaves
• 2 small cardamoms
• 2‐3 cloves
• 1 stick cinnamon
• 2 small cardamoms
• a pinch of nutmeg ( grated)
• a pinch of mace powder
• 4‐5 cloves garlic
• ½’ ginger
• 1‐2 green chilies
• ½ tsp red chili powder
• salt to taste
• ½ garam masala powder
• ½ tsp coriander powder
• 1 cup double toned milk ( 150 ml)
• 2 tbsp soya oil
• ½ tsp ghee
• 1 medium sized ripe mango (100 gm) cut into small cubes and
• ½ cup water

Method:

• Grind the onions, ginger, green chili and garlic to a paste. Heat the oil in a deep non‐stick pan. 
• Add the cumin seeds, bay leaves, small cardamoms, cloves, cinnamon stick, mace, nutmeg and cook on high heat for 30 seconds. 
• Add the onion paste and cook on high heat for 3‐4 mins. Add red chili powder, coriander powder salt and cook on high heat for 1 min. 
• Then add potatoes, carrots beans and cook on medium heat for 7‐8 mins. Now add peas, tomato puree, milk, and water and garam masala powder and covered with the lead, for 8‐10 mins. 
• Add mango pieces and cook on medium heat for 2 mins. Allow stand for 5 mins.