Indian Vegetable Korma Food

VEGETARIAN KORMA

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.

VEGETABLE KORMA

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.

INDIAN VEGETABLE KORMA

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.

CREAMY INDIAN VEGETABLE KORMA RECIPE

Steps:

• Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
• Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
• Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
• Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
• Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

KORMA

Steps:

• On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.

VEGETARIAN KORMA

Steps:

• cook carrots and potatoes in water in the microwave for 10 minutes.
• While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender.
• Mix in ginger and garlic & continue cooking for 1 minute.
• Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce.
• Add seasonings: salt, curry powder and garam marsala,.
• Cook and stir occasionally until potatoes are tender, 5 minutes or so.
• Stir in green and red pepper, skim milk and 1/2 and 1/2.
• Reduce heat to low, cover pan and simmer for 10 minutes.
• Garnish with cilantro, if you wish, and serve with naan.

NAVRATAN KORMA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
• Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
• Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.