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Vegetable Korma (Sabzi Karma)

Vegetable Korma (Sabzi Karma)

Sentinel Digital DeskBy : Sentinel Digital Desk

  |  6 July 2018 11:30 PM GMT

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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