Sunday, February 28, 2010

Vegetable Korma

As I emerge from my hockey watching-induced coma I find myself wondering where this month went?  It was definitely a bit hectic but that's no excuse...so I'm going to sneak a post in before the month is officially over.

Hubby has been craving either Persian or Indian food so I searched online for a recipe for one my favorite Indian dishes - vegetable korma.  But I knew I didn't want to use a recipe that calls for heavy cream or half and half like so many of them do.  I came upon this recipe at Manjula's Kitchen.  I was happy to see her recipe called for just plain mik - I figured it would more likely survive my use of soy milk. I've copied her recipe here with the adjustments I made in italics.  It was really delicious, filling and exactly what I was looking for.  I served it on long grain brown rice with plain yogurt and a very spicy mango relish on the side.  Leftovers for lunch today were just as good.  A definite keeper!

  • 2 1/2 cups chopped vegetables (cauliflower (1/2 medium head), green peas (1/2 cup frozen), carrot (2 medium), green beans (~1/2 lb), red bell pepper (one medium)
  • 1/2 cup chopped fried paneer (I didn't use paneer or tofu - just vegetables)
  • 3 tablespoons oil (I used only 2 teaspoons with no problems)
  • Pinch of asafetida (hing)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 seeded finely chopped green chili (I used a rather large jalepeno)
  • 1 tablespoon shredded ginger
  • 1 tablespoon coriander powder (dhania)
  • 1/4 teaspoon turmeric Haldi)
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon mango powder (amchoor powder) (I didn't have this so substituted the juice of half a lemon)
  • 1 cup milk (I used 1 1/2 cups fat free soy milk)
  • 1/2 tablespoon cornstarch
  • 1/2 cup seeded and chopped tomatoes (I added a 14 oz can of diced tomatoes, undrained, to the dish while it cooked rather than garnishing with fresh tomatoes)
  • 2 tablespoons finely chopped cilantro - didn't use
  1. Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
  2. Mix cornstarch with milk and set aside.
  3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  4. Add the asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
  5. Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
  6. Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
  7. Turn off the heat. Mix in the garam masala, amchoor powder and cilantro. (At this point I put it in my Le Creuset dutch oven and let it cook in the oven at a low heat until we were ready for dinner - an hour or so).
  8. Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy! 


JGH said...

Wow and yum! My husband loves Indian food - I think he'd go for this. I'm not sure where I would find the asefetida and mango powder--maybe in the Indian grocery store?

Crystal said...

This looks so delicious and really easy to make too!

Guinnah said...

thanks for the comments - it really was yummy. JGH I didn't use the mango powder - just substituted lemon juice instead. Asefetida is pretty easy to find though... we have had this a few times since I posted. Made it again for company and doubled the recipe. Froze the leftovers - it froze/reheated nicely!