Indian Vegetable Recipe
or Vegetable Korma
Southern Indian cuisine is a celebration of
vegetarian cooking. This South indian
vegetable recipe is a typical way of preparing the vegetables in a
savory curry or masala. This recipe is often referred to as vegetable
korma or Kurma. You can use a variety of
vegetables in this recipe, depending on what is available to you in
your area. I have
included the most common ingredients for an indian vegetable recipe.
For those who
prefer fewer starches, decrease the amount of potatoes. There are two
parts to the sauce
of this recipe; there is a paste made of onions and seasonings and
ground in a blender or
food processor and also the seasonings added to frying pan which will
not be pureed.
Later in the preparation of this dish, they are added together.
Ingredients:
1 cup Carrots, cut into small dice
1 cup Green Beans, cut into small dice
2-3 medium Potatoes, cut into small dice
1/3 cup Green Peas
1 Tomato, diced
Masala Puree or Paste:
1-2 tablespoons Oil
3 Cloves
1 inch piece Cinnamon bark
1 bunch Coriander leaves (also called Cilantro or Chinese Parsley)
1 inch piece fresh Ginger, minced
1/2 Coconut, grated
5 Green Chilies (or more if you like it Hot!)
1 medium Onion, diced
Seasoning:
2 tablespoons oil
1/4 teaspoon Fennel
1 teaspoon Mustard Seeds
3 Cardamom Pods
10 Curry Leaves
1 large Onion, diced
1 teaspoon Turmeric Powder
Salt, to taste
Prepare the vegetables as indicated in the ingredients list. For the
paste, heat the oil in a large, heavy fry pan and add the cloves and
cinnamon bark
and fry for a minute. Add the ginger, chilies, and onion and fry until
the onions are
translucent. Remove from the heat and stir in most of the bunch of
coriander leaves,
chopped. Reserve the remainder of the leaves for garnish. Puree the
mixture in a blender
or food processor with the coconut. Set the puree aside.
Heat the second oil in the same frying pan and once it is hot (starting
to shimmer, before
smoking) add the fennel, mustard seeds, cardamom pods and curry leaves.
Fry for only a
minute or two. Add the onions and fry until translucent. Add the
Turmeric powder and
the vegetables, stirring well. Cook for 2-3 minutes. Add the Paste and
a little water if
needed. I often have some hot water nearby to add, making sure not to
let the pan get too
cold. Cover and simmer until the vegetables are cooked. Serve garnished
with the
coriander leaves.
Click
here to look for books with more indian vegetable recipes.
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