Indian Vegetable Korma Recipes

Steps:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Steps:

• Soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes.
• Seperately, soak the pounded saffron in the hot milk.
• Blanch the vegetables in a sauce of boiling water. Drain the veges and then plunge them into cold water to stop the cooking process. The cauliflower and beans need to be blanched for 3 minutes. The carrots will need 4 minutes to blanch.
• Using a heavy based saucepan- heat the oil over a medium heat.
• Add the chopped onion, garlic, ginger and chillies. Cook, stirring frequently for 5 to 6 minutes, until the onion is soft.
• Add the coriander and turmeric and cook for one minute.
• Add 3 tablespoons warm water and cook for another 2-3 minutes.
• Add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.
• Add the stock, saffron and milk mixture and salt. Bring to the boil.
• Drain the vegetables .
• Add the vegetables and the cooked potatoes to the saucepan and return to the boil. Reduce the heat to low and simmer for 2-3 minutes.
• Meanwhile, put the cashews and their soaking water into a food processor and process until well blended.
• Add the blended cashew mixture to the vegetables and then stir in the cream. Reduce the heat to very low.
• Melt the ghee or butter in a small saucepan over low heat. Add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.
• Fold the spiced ghee or butter into the korma mixture.
• Remove from heat and serve.

Steps:

• Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
• Add the ground spices and mix.
• Chop half the nuts to a fine paste with a food processor, set aside.
• Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
• Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
• Add nuts, nut paste, and other veggies as cooking times dictate.
• Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
• Garnish with cilantro and serve over rice.

Steps:

• Blend or process the grated coconut, chillies, onion, ginger, turmeric and cilantro together with a little water, in a blender or processor, until they form a fine paste. Set to one side.
• For the masala, heat a small, heavy-based skillet or pan over a medium-high heat. Add the anise, cinnamon, cloves, cardamom pods and poppy seeds, and dry-roast them until they give off a strong aroma. Be careful they do not burn. Grind them to a fine paste and set aside.
• Place all the vegetables except the tomato in a heavy saucepan, and add enough water to just cover them. Bring to to boil, reduce heat and simmer, covered, until the vegetables are just tender. Add the chopped tomato and salt, to taste, and simmer 1 - 2 minutes longer.
• Add the coconut/cilantro paste to the vegetables, and stir, before adding the masala powder. Mix well.
• Heat the oil or ghee in a small skillet, and saute the curry leaves for a minute or two before adding them to the korma.
• Garnish the finished dish with fresh cilantro leaves.