Bauman College Community Forum

Open Forum => Recipe Exchange => Topic started by: Ivan on May 29, 2009, 02:32:26 AM

Title: Vegetable Korma
Post by: Ivan on May 29, 2009, 02:32:26 AM
Vegetable Korma
   2 1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
   1/2 cup chopped fried paneer
   3 tablespoons oil
   Pinch of asafetida (hing)
   1/2 teaspoon cumin seeds (jeera)
   1 seeded finely chopped green chili
   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)
   1 cup milk
   1/2 tablespoon cornstarch
   1/2 cup seeded and chopped tomatoes
   2 tablespoons finely chopped cilantro

   Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
   Mix cornstarch with milk and set aside.
   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.
   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.
   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.
   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.
   Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

Serves: 4

Title: Re: Vegetable Korma
Post by: Dixie on May 29, 2009, 08:44:46 AM
Sounds wonderful!  Do you also have a recipe for paneer?
Where do you get the hard to find things like amchoor?