VEGETABLE KORMA

A medley of vegetables in mild yoghurt sauce

The goodness of the vegetables is the star of this preparation. Seasonal veggies are chopped into bite-size chunks and tossed together to make a colourful creation. Traditionally, korma dishes were slow-cooked on a charcoal fire. They can be fiery or mild – the spices used in this recipe form a background that doesn’t overpower the individual flavours.

PREPARATION TIME: 25 minutes

COOKING TIME: 35 minutes

SERVES: 6

TASTES: mild

INGREDIENTS

2  potatoes, medium

2  carrots, medium

8  beans

1  capsicum, small

½  cauliflower

1cup  peas

½ cup  almonds, whole

For the Tempering:

½ tsp  cumin seeds

2  onions, medium                                   

1 tsp  garlic paste

1 tsp  ginger paste

½ tsp  red chilli powder

1 tsp  Kashmiri chilli powder

1 tsp  coriander powder

½ tsp  turmeric powder

½ tsp  garam masala powder

½ tsp  cardamom powder

2 tbsp  yoghurt, plain

1  tomato, large

1 cup  water

1 tsp  salt or according to taste

2 tbsp  cashew nuts for garnishing                                         

2 tbsp  butter

2 tbsp  oil

METHOD

Peel, wash and dice potatoes into small cubes and carrots into desirable sizes.                               Wash and cut beans, capsicum and cauliflower into small florets

Place all the vegetables along with peas in a heavy base saucepan. Cover with water and bring to a boil over high flame, then lower the flame to medium and cook for 4-5 minutes or until almost done. Remove the pan from the flame; drain the vegetables and set aside for later use (do not overcook the vegetables).

Soak the almonds in enough water for an hour. Then blend them into a smooth paste, adding fresh water one tablespoon at a time as needed. Transfer the paste to a bowl and set aside for later use.

For the Tempering:                                                                                                                     Heat butter with oil in a heavy base pan over medium flame.

Add cumin seeds; once they start to crackle, add peeled, washed and pureed onions and sauté for 4-5 minutes or until they become dark brown in colour. Add the garlic and ginger paste, sauté for 1-2 minutes.

Lower the flame and add red chilli powder, Kashmiri chilli powder, coriander powder, turmeric powder, garam masala powder and cardamom powder, mix with a splash of water. Add almond paste and sauté for a minute or until oil surfaces, stirring continuously.

Whisk yoghurt and add to the onion mixture, mix well, stirring continuously for 2–3 minutes or until oil surfaces (keep stirring so that it does not cuddle).

Add the washed and pureed tomatoes and sauté over medium flame until the oil separates. Then add water, adjusting the quantity according to your preferred gravy consistency, and mix well. Add the vegetables, season with salt, mix thoroughly, cover, and simmer over low flame for 2–3 minutes.

Transfer the vegetable korma to a serving dish and garnish with chopped cashew nuts.                                                                                                                                  Serve hot with butter naan.

RUBY’S TIP

Cottage cheese (paneer) and mushrooms can also be added to vegetable korma for an interesting variation.

Instead of boiling the vegetables beforehand, you can add them raw to the masala and cook until tender.