Vegetable Korma - Indian Vegetarian Recipes VideoShow Video Details ↓ [music] …Hetal: Hi, welcome to showmethecurry.com. I'm Hetal. Anuja: I'm Anuja. And today we're making a Mughlai dish. It's a very mild and very very flavorful and very well known Indian dish called vegetable Korma. Hetal: And Korma actually is traditionally meat or vegetables cooked with onions in a mild and creamy yogurt sauce. Anuja: And here's what you need. Hetal: Two tablespoons oil, two tablespoons broken cashew pieces and one tablespoon golden raisins, one bay leaf, one inch piece cinnamon stick, three green cardamoms, and seven whole cloves quarter teaspoon white peppercorns, quarter cup broken cashew pieces, two medium onions finely chopped, salt to taste, two tablespoon each chopped ginger and chopped garlic, green chilies finely chopped to taste, half tablespoon cumin powder, one tablespoon coriander powder, red chili powder to taste, five ounce can of evaporated milk, half cup yogurt well beaten, approximately seven ounces of cubed paneer, one large tomato cubed, two carrots approximately one cup cubed, two cups cauliflower cut to bite size florets, two medium potatoes cubed, one cup frozen green peas one cup green beans cut to one inch pieces, finely chopped cilantro leaves approximately half cup, approximately two cups of water. Anuja: So for this korma before we get started we actually has some guest on the set today. We have [inaudible] and Aaron. And as you see them around you see them say hello. Hetal: They're from CBS eleven. Anuja: So we have the pan on medium heat going on. And we going to go ahead and add in the oil and wait for it to heat up a little bit. And what we going to do is we going to go ahead and fry the cashews and the raisins a little bit. The ones that have to go in for the garnish. [noise] Hetal: And this is the same amount of oil we're using for the entire dish. So it helps to do it in this step format that way you can pull out all your nuts and add the rest of the ingredients in without adding any additional oil. Anuja: Alright, and just a quick roast just to get the raw flavor out and we going to pour the raisins and the cashews out. So in the same oil we're going to go ahead in add in our whole [inaudible]. Hetal: So we have bay leaf, cinnamon stick. We have whole green cardamoms and whole cloves. We also have peppercorn. Anuja: And just a quick roast. And you're going to head in add in the cashews. Now these are the ones that go in to the gravy. Were going to be grinding them. That's the quarter cup. [noise] And we are ready for the onions. [noise] Hetal: Now we're going to add a little bit of salt for the onions and this will help the moisture much come out of them and help them cook a little bit faster. But now go ahead and add out turmeric powder. [noise] So were going to cover this and be sure to keep an eye on it and start it once in a while. While our onions are cooking we're going to try to do both of these things at the same time so we save a lot of time and that's cooking our veggies in the microwave. So we have a microwave safe bowl here. Were going to add in our cauliflower. And these are green peas and carrots which have been peeled and cubed. Anuja: These three vegetables cook pretty much at the same time so we have combined this and with the others we're going to do separately. Hetal: And we're also going to salt this mixture right now, lightly salt it. [noise] If you wait untill the end to salt your vegetables, the salt will remain over the coating and it doesn't go inside the veggies. So it's a good idea to salt it before hand. So we'll give it a good mix. And we'll add about half cup of water in here. [noise] Cover and we're going to microwave this for three minutes initially. Then we'll put out, give it a mix just to give in for another two minutes. All microwaves are different just check on yours. You don't want your veggies to be very limp and falling apart because you want then to hold their shape in the curry. Anuja: The onions actually have been cooking for about three minutes and we have stirred it in between and what we going to do now is add in our ginger, garlic and our green chilies. Hetal: Here's our ginger, garlic and green chilies. Anuja: And give it another good mix then cook it for another couple of minutes. OK. Let's check on the onions. Wow we've got a good color. Turn it off and we going to let it cool down before we grind it. Hetal: So our veggies. Our cauliflower peas and carrots cooked in the microwave for about five minutes so I'm just going to removed them into another bowl and actually in the same bowl I'm going to add the potatoes. Actually I'm going to salt them first. [silence] [noise] And about quarter cup of water on this. So our potatoes are out of the microwave. They cooked for five minutes and were going to take those out also, water and all. So in our same bowl we finally have our green beans and add that to the bowl. And once again were going to lightly salt them. And also another quarter cup of water for the green beans to cook. [noise] Anuja: And the onions are actually cooled off so we going to go ahead and grind them. we're going to turn back our stove on medium heat and we're going to go ahead and put that in here, and let it cook until the oil separates from the mixture. Hetal: It smells... The whole spices, when they grind it's such a nice aroma. Anuja: To remind people again, do not take those out. That's where the flavor's coming from. There's reason why we cook the whole ones instead of using the [inaudible] powder because this is fresh it's just faster. OK, this looks done we actually have been stirring it constantly so that number one it doesn't burn and number two it just get done a little faster. Hetal: So it's the perfect time now to add in our dry spices. And for that we have our cumin powder, coriander powder and finally we have red chili powder. Anuja: And now to mix the spices in with the mixture really well, we're going to go ahead and just add in water a little bit. About the quarter cup. [noise] Hetal: And this prevents your dry spices from burning also. Anuja: Alright. And now we're going to go ahead in add in our paneer. Because that's not being cooked you just kind of, kinda cooked it in this itself. Hetal: We're going to also add in our chopped tomatoes. [noise] So we're going to just cook this mixture for about just a couple of minutes. OK, so we can now add in our evaporated milk. [noise] Now this is our little secret weapon, fat fighting option that we have. Instead of heavy cream we use evaporated milk and it has a fraction of the fat calories, fat and calories of heavy cream. And you still get a wonderful creamy sauce. [noise] Anuja: And for people actually who do not have access to evaporated milk, you can use milk or you can just you know add a little bit more yogurt or cream if you like. That's fine. This is all mixed in. You are ready for the yogurt that has been well beaten. Hetal: I'm adding a little bit at a time and mixing so that it doesn't separate all at once if you add cold yogurt into hot curry. [noise] So we're going to let this cook just for a couple of more minutes and wait until it comes to a boil and finally we'll add in our vegetables. Anuja: So you've added in the vegetables and we've mixed it really well. And it looks fantastic. You've added in the vegetables and the water so... Hetal: And it's important to use the water that is at the bottom of your vegetables because it's almost like a vegetable stock and it flavors your dish a lot more than using plain water. But if that's not the right consistency for you, and you'd like a little more gravy, then it's definitely OK to add a little more fresh water and make sure it comes to a boil. Anuja: Alright. It's been about five minutes, I'm just going to mix it. Looks good. Turn off the flame. Hetal: We've got some chopped cilantro leaves we're going to go ahead and add. This time instead of garnishing were going to add it into the dish it's really yes, a really nice flavor. [noise] And our absolute final step: Our garnishing from before which are our cashews and raisins. You can garnish it on the top or I think we like to put then and mix it all up. Kind of a surprise when when you bite into our raisins it's really a refreshing flavor. [noise] Anuja: And one final mix and it's ready to serve. Hetal: And this is a wonderful dish to enjoy with either [inaudible] or just plain white rice. It's really, really delicious. So join us again on another episode of showmethecurry.com. Anuja: Adding a pinch of spice to your life. [music] … … |