Vegetable Korma – Madhur Jaffery’s Recipe
One of my very good friends just got back from India after a nice long vacation. Pretty sure she wouldn’t have wanted to come back, given all the familiar faces around and all the pampering and celebrity treatment one gets in India. And coming back to what? Laundry, dirty dishes, cleaning, and busy days at work …. 😦 Well anyways, these days lunches are so much more fun, because of all her stories from home. And the best thing is she is a very good narrator, with full-on expressions, gestures and everything, so its so much fun listening to her 🙂 But makes me miss home more. Good thing that half of my family is arriving here today. I am sooo looking forward to meeting everyone, albeit for a short time. But what the heck …. if its a small installment, small it is, I am up for whatever life has to offer!
Anyways, enough story-telling, lets get to some good food … I made vegetable korma today, which turned out pretty well, given all the chopping, it better be!
Here you go ….
2-3 cups of assorted veggies: green beans, peas, bell peppers, carrots, onions, cauliflower, etc … – chopped bite sized
1 tblsp yoghurt
2 long green chillies
1 tblsp mustard seeds
1 tsp chana daal (yellow split pea)
For the paste:
1/2 cup shredded coconut
1 large tomato
4-5 tblsp cilantro (leaves from 12 sticks or so)
1 tsp Cayenne Pepper
1/2 cup cashews
1. If you are using frozen veggies, defrost them in water in the microwave for only 5-6 minutes. Not more, coz we will have ample time to cook them fully later and anyways, the crispness in the veggies actually feels better than the fully cooked version.
2. In a pot/pan, place the oil. Add the green chillies and mustard seeds and chana daal. Once the mustard pops and chana daal darkens slightly, add the veggies. Stir around. Add 1/2 cup of water and bring to a boil. Turn to medium-low heat and let it simmer while you prepare the paste.
3. Place all the paste ingredients into a blender except cilantro. Blend to a smooth paste. When done, add the cilantro and blend for a second. This will just break the cilantro into tiny flecks dispersed in the paste. Looks cool 🙂
4. Once the veggies are slightly cooked but still sort of crisp (dont let them get too mushy), add the paste into the pot. Stir in well. Add in some water to adjust consistency of curry. If you like, you can add some heated chicken stock instead of water to get some more flavor in. Adjust salt and hotness. We have already some green chillies and cayenne in, but if you like it hotter, go for it!
5. Let it simmer for 5-7 minutes. Finally stir in the yoghurt, give a nice mix, simmer for couple more minutes and you are done.
6. Serve with hot rotis dipped in ample ghee 🙂 🙂