Vegetable Korma (Sabzi Korma): Recipes by Mridula Baljekar

Vegetable Korma (Sabzi Korma)

Preparation time: 30 minutes, plus soaking

Cooking time: 15 minutesServes: 4

Each serving contains:Kcals: 251; g fat: 13.4; g saturated fat: 2.5

Ingredients:

300ml skimmed or semi-skimmed milk

30g unroasted cashew nut pieces (kacchekaju)

15g sunflower seeds

225g carrots, cut diagonally into 3mmslices (Tedhekate hue gaajar)

125g baby corn cobs (chhotemakke)

2 teaspoons lemon juice (nimbukaras)

125g green beans, cut into 5cm pieces

340g cauliflower, divided into 2.5cmflorates (phoolgobhi)

2 tablespoons sunflower or soya oil

½ teaspoon royal cumin or carawayseeds (jeera yakaala jeera)

2.5cm piece of cinnamon seeds (dalchinikebeej)

4 green cardmon pods, bruised (todehue elaichi)

1 small onion, finely chopped (bareekkate hue pyaaz)

1 teaspoon Ginger Puree (adrakki puree)

1 teaspoon Garlic Puree (lahsunki puree)

1 tablespoon Ground Roasted Coriander (bhuneaurpeese hue dhaiyekebeej)

½ teaspoon chilli powder (mirch powder)

225g Boilled Onion Puree (pyaazki puree)

1 teaspoon salt to taste (namakswaadanusaar)

Method:

. Bring half the milk to the boil, remove from theheat and add the cashews and sunflower seeds.

Leave to soak for 15-20 minutes, then puree untilsmooth in a blender

. Put the carrots and corn in a saucepan andadd 450ml water. Bring to the boil, thenreduce the heat to mediun and cook, uncovered,for 5 minutes

. Add the lemon juice and beans, then pile thecauliflower on top. Cover the pan and cook for afurther 5 minutes. Stir to reposition the vegetableshalfway through

. Spread out the vegetables, along with theircooking liquid, in a large dish or roasting tin. Thiswill prevent the vegetables from overcooking

. Heat the oil over low heat in a nonsticksaucepan, about 30cm in diameter,and add the royal cumin seeds orcaraway seeds, cinnamon stick andcardamom pods. Allow the spices tosizzle gently for 20-25 seconds, thenadd the onion, and ginger and garlicpurees. Increase the heat slightly and fry the ingredients for 5-6 minutes oruntil the onions are soft

. Add the ground coriander and chillipowder, cook for 30 seconds, then stir inthe onion puree and cook for 3-4 minutes

. Stir in the salt, vegetables with all theircooking liquid, the blended cashewmixture and the remaining milk. Bring tosimmering point, then cook for 5minutes, stirring once or twice. Servewith Saffron Rice and Beetroot Raita

Thai Pineapple Chicken Curry

(Thai AnarasMurgki Kari)

Ingredients

2 cups uncooked jasmine rice

1 quart water

1/4 cup red curry paste

2 (13.5 ounce) cans coconut milk

2 skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons fish sauce

1/4 cup white sugar

1 1/2 cups sliced bamboo shoots, drained

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 small onion, chopped

1 cup pineapple chunks, drained

Method

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and 1 can coconut milk.
• Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook
• 15 minutes, until chicken juices run clear.
• Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender.
• Remove from heat, and stir in pineapple. Serve over the cooked rice.