Vegetable Korma

SHARMILA

ingredients

Oil – 2 Tbsp
Broken Cashew Pieces – 2 Tbsp
Golden Raisins – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 3
Whole Cloves – 7
White (or Black) Peppercorns – 1/4 tsp
Broken Cashews – 1/4 cup
Onions – 2 medium, finely chopped
Salt – to taste
Garlic – 2 Tbsp, finely chopped
Ginger – 2 Tbsp, finely chopped
Green Chilies – to taste, finely chopped
Cumin Powder – 1/2 Tbsp
Coriander Powder – 1 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Evaporated Milk – 5 oz can
Yogurt – 1/2 cup, well beaten
Paneer – approx 7 oz, cubed
Tomato – 1 large, cubed
Carrots – 2 (approx 1 cup), cubed
Cauliflower – 2 cups, cut to bite size florets
Potatoes – 2 medium, cubed
Frozen Green Peas – 1 cup
Green Beans – 1 cup, cut to 1 inch pieces
Cilantro Leaves – 1/2 cup, finely chopped
Water – approx 2 cups

directions

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1. Heat Oil in a medium non-stick pan on medium heat.
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2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
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3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
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4. Add 1/4 cup Cashew pieces and roast until golden.
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5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
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6. While Onions are cooking…
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Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
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7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
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8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
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9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
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10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
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11. Return onion paste back to pan and cook until the Oil separates. Stir continuously.
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12. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
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13. Add cubed Paneer and mix.
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14. Add Tomatoes, stir and cook for 1-2 minutes.
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15. Add Evaporated Milk and mix.
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16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
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17. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
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18. Add in Cilantro and mix well.
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19. Garnish with roasted cashews and raisins from before.
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20. Serve hot with chapati, naan, or rice.