Quick Recipes and Easy

Vegetarian Indian Bliss

Welcome to the Gourmet Indian Series. Today we bring you the vegetarian treat, Vegetable Korma.

Ingredients: 3/4 cup each of chopped cabbage/beans/carrots/potatoes and cauliflower, 1 small onion sliced, 2-3 tbsp. ghee (clarified butter), salt to taste, coriander leaves for garnish, Gravy: (blend the following into a very smooth paste), 1/2 a coconut shredded, 1 small onion, 5-6 flakes garlic, 1″ piece ginger, 2 tbsp. curd (plain yoghurt), 1/2 tsp. poppy seeds, 1 tsp. cumin seeds, 1 tsp. coriander seeds, 3 green chillies, 2 dry red chillies, 2-3 peppercorns, 1/2 tsp. saunf (fennel), 1 small stick cinammon, 1 cardammom, 2-3 cloves, 1 tbsp. cashewnuts, 1 small tomato, 2 tsp. thick tamarind juice or 2 tsp lemon juice

Method: 1. Steam the vegetables till they are about half done. Remove and set aside. 2. Heat the ghee and fry the sliced onion till it starts changing color. 3. Now add the blended masala and bhunna(fry) till the oil starts leaving the sides of the masala. This will take a minimum of 15 minutes. Even if the masala sticks to the bottom of the pan, don’t worry. The more the masala fries, the better the dish will taste. If the masala starts sticking to the pan, lower the heat and sprinkle a small water and continue frying, stirring continously. 4. When the masala is fried well and turns aromatic, add the half cooked vegetables and salt to taste. 5. Add some water to get a gravy. Mix well. 6. Place it back on the stove and bring it to a boil on low heat. The vegetables should be done by now. Remove from heat. 7. Garnish with coriander leaves. serve hot with chapatis or plain rice.

Chris Jacob

( gourmetindian.info/indian/indianarchive43.htm Gourmet Indian – Vegetable Korma)

Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a excellent time on the dance floor and at any excellent restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home.

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