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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Cooking School Indian Cookbook. An easy vegetable korm. Can be gluten-free suitable if the stock and spices used are also gluten-free. Serves 4. Ingredients:
85 g raw cashew nuts (3 oz) |
175 ml boiling water (6 fl oz) |
1 pinch saffron thread, pounded |
2 tablespoons hot milk |
1 small cauliflower, divided into 1cm (1/2 inch) |
115 g green beans, cut into 2 . 5cm lenghts (1 inch lengths, 4 oz) |
115 g carrots, cut into 2 . 5cm long carrot sticks |
4 tablespoons olive oil |
1 large onion, finely chopped |
2 teaspoons fresh ginger paste (can use bottled crushed ginger) |
1 garlic clove, crushed (can use bottled) |
2 fresh green chilies, chopped |
2 teaspoons ground coriander |
1/2 teaspoon ground turmeric |
6 tablespoons warm water |
400 ml vegetable stock (14 fl oz) |
1/2 teaspoon salt |
250 g new potatoes, boiled in the skins then halved and cooled (9 oz) |
2 tablespoons cream |
2 teaspoons ghee or 2 teaspoons butter |
1 teaspoon garam masala |
1/4 teaspoon grated nutmeg |
Directions:
1. Soak the raw cashew nuts in the bowling water in a heatproof bowl for 20 minutes.
2. Seperately, soak the pounded saffron in the hot milk.
3. Blanch the vegetables in a sauce of boiling water. Drain the veges and then plunge them into cold water to stop the cooking process. The cauliflower and beans need to be blanched for 3 minutes. The carrots will need 4 minutes to blanch.
4. Using a heavy based saucepan- heat the oil over a medium heat.
5. Add the chopped onion, garlic, ginger and chillies. Cook, stirring frequently for 5 to 6 minutes, until the onion is soft.
6. Add the coriander and turmeric and cook for one minute.
7. Add 3 tablespoons warm water and cook for another 2-3 minutes.
8. Add the remaining 3 tablespoons warm water, then cook, stirring frequently, for 2-3 minutes, or until the oil seperates from the spice paste.
9. Add the stock, saffron and milk mixture and salt. Bring to the boil.
10. Drain the vegetables .
11. Add the vegetables and the cooked potatoes to the saucepan and return to the boil. Reduce the heat to low and simmer for 2-3 minutes.
12. Meanwhile, put the cashews and their soaking water into a food processor and process until well blended.
13. Add the blended cashew mixture to the vegetables and then stir in the cream. Reduce the heat to very low.
14. Melt the ghee or butter in a small saucepan over low heat. Add the garam masala and nutmeg and sizzle gentley for 20 to 25 seconds.
15. Fold the spiced ghee or butter into the korma mixture.
16. Remove from heat and serve.
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