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Saturday Fare

Vegetable Korma (Sabzi Karma)

Preparation time: 30 minutes, plus soaking
Cooking time: 15 minutes
Serves: 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 (kacche kaju)
* 15g sunflower seeds
* 225g carrots, cut diagonally into 3mm slices (Tedhe kate hue gaajar)
* 125g baby corn cobs (chhote makke)
* 2 teaspoons lemon juice (nimbu ka ras)
* 125g green beans, cut into 5cm pieces
* 340g cauliflower, divided into 2.5cm florates (phoolgobhi)
* 2 tablespoons sunflower or soya oil ½ teaspoon royal cumin or carawayseeds (jeera ya kaala jeera)
* 2.5cm piece of cinnamon seeds (dalchini ke beej)
* 4 green cardmon pods, bruised (tode hue elaichi)
* 1 small onion, finely chopped (bareek kate hue pyaaz)
* 1 teaspoon Ginger Puree (adrak ki puree)
* 1 teaspoon Garlic Puree (lahsun ki puree)
Preparation time: 10 minutes, plus draining and chilling

Serves: 4-5
Each serving contains:
Kcals: 274; g fat: 19.6; g saturated
fat: 11.2

Ingredients:

* 2 x 425g cartons Greek strained yogurt
* Pinch of saffron threads, pounded (kesar)
* 2 tablespoons hot milk (garam doodh)
* 30-55g caster sugar to taste (chini swaad anusaar)
* 3-4 drops of rose essence or 2 tablespoons rose water (gulab jal)

To serve

* Fresh fruit, such as blueberries, red currants, kiwi fruit and strawberries
* 1 tablespoon Ground Roasted Coriander (bhune
aur peese hue dhaiye ke beej)
* ½ teaspoon chilli powder (mirch powder)
* 225g Boilled Onion Puree (pyaaz ki puree)
* 1 teaspoon salt to taste (namak swaad anusaar)

Method:

* Bring half the milk to the boil, remove from the heat and add the cashews and sunflower seeds. Leave to soak for 15-20 minutes, then puree until smooth in a blender
* Put the carrots and corn in a saucepan and add 450ml water. Bring to the boil, then reduce the heat to mediun and cook, uncovered, for 5 minutes
* Add the lemon juice and beans, then pile the cauliflower on top. Cover the pan and cook for a further 5 minutes. Stir to reposition the vegetables halfway through
* Spread out the vegetables, along with their cooking liquid, in a large dish or roasting tin. This will prevent the vegetables from overcooking
* Heat the oil over low heat in a nonstick saucepan, about 30cm in diameter, and add the royal cumin seeds or caraway seeds, cinnamon stick and cardamom pods. Allow the spices to sizzle gently for 20-25 seconds, then add the onion, and ginger and garlic purees. Increase the heat slightly and fry the ingredients for 5-6 minutes or until the onions are soft
* Add the ground coriander and chilli powder, cook for 30 seconds, then stir in the onion puree and cook for 3-4 minutes
* Stir in the salt, vegetables with all their cooking liquid, the blended cashew mixture and the remaining milk. Bring to simmering point, then cook for 5 minutes, stirring once or twice. Serve with Saffron Rice and Beetroot Raita.

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Sentinel Group