FOOD / RECIPES
creamy vegetable korma PREP TIME: 10 MINS COOKING TIME: 20 MINS This might look similar to the mild kormas you find at curry houses but British kormas are kormas in name only. This authentic dish is on the spicy side but the spice level can be adjusted to taste.
• 1 potato, about 185g,
cut into small cubes • 12 cauliflower and/ or broccoli florets • 75g peas • 75g sweetcorn • 1 carrot, peeled, finely chopped • 15 green beans,
roughly chopped • 1 small red pepper,
roughly chopped • A pinch of saffron (optional) • 3 tbsp warm milk (optional) • 3 tbsp ghee, clarified butter or rapeseed oil • 1 cinnamon stick • 3 green cardamom pods, bruised • 15 fresh curry leaves • 2 onions, finely chopped • 1 tbsp garlic and ginger paste • 3 tomatoes, diced • 1⁄2 tsp turmeric • 125ml double cream or whisked plain yoghurt • Salt • 3 tbsp finely chopped coriander or whole coriander leaves, to serve • 1 tsp garam masala, to sprinkle
FOR THE KORMA PASTE • 2 tbsp chana dhal • 1 tbsp cumin seeds • 1 tbsp coriander seeds • 200g thick coconut milk or creamed coconut • 30 cashews • 2 tbsp sesame seeds • 4 cloves
• 2 green chillies,
roughly chopped • 2 dried red chillies • 1 tbsp sugar • 10 black peppercorns
SERVES 4 OR MORE AS PART OF A MULTI-COURSE MEAL
1. Parboil your cubed potato until almost cooked through. Then add the rest of the vegetables and simmer them with the potato until just cooked through but still quite fresh looking. Drain and set aside. To make the korma paste, lightly toast the chana lentils in a dry frying pan until light brown, 11⁄2–2 minutes, then transfer to a plate to cool. Roast the cumin and coriander seeds in the same way. They are ready when fragrant. If they begin to smoke, get them off the heat. 2. Place the lentils, cumin seeds and coriander seeds in a spice grinder with the other paste ingredients and grind to a smooth, thick paste. 3. When you’re ready to make the curry, soak the saffron in 3 tablespoons of warm milk (if using) and set aside. Heat the ghee, butter or oil in a large saucepan that has a lid. When visibly hot, add the cinnamon stick and cardamom pods and temper these spices in the oil for about 30 seconds before adding the curry leaves. Temper the leaves for another 30 seconds, then add the chopped onions. Fry the onions until soft and lightly browned, about 5 minutes, and then stir in the garlic and ginger paste. Add the chopped tomatoes and turmeric and let this mixture all cook for another couple of minutes before adding your prepared korma paste. Toss in the parcooked vegetables and about
250ml (1 cup) water to cover. Stir well and place the lid on the top. Cook, covered, for a couple of minutes, until the sauce has thickened and the vegetables are fully cooked. If you prefer a thicker sauce, remove the pan lid for a minute or until you are happy with the consistency. Pour in the cream or yoghurt and the saffron-infused milk (if using) and cook for another 1 minute with the lid on. 4. To finish, season with salt to taste, garnish with the coriander and sprinkle the garam masala over the top.
MAKE IT VEGAN Substitute more thick coconut milk or coconut cream for the cream or try substituting vegan coconut yoghurt or non-dairy cream.
mixed vegetable and paneer sabzi To make this curry even nicer, run the smooth, blended sauce through a sieve, pressing all the solids through, before adding the butter. This produces a silky smooth sauce that goes so well with the vegetables and paneer. That is optional though! This one is good just as it is. I really like the green and white appearance of the dish.
PREP TIME: 10 MINS COOKING TIME: 20 MINS
• 4 tbsp rapeseed oil • 2 onions, finely sliced and cut into 2.5cm pieces • 2 tbsp garlic and ginger paste • 3 large diced tomatoes, or
400g tinned • 10 raw cashews, blended or pounded into a paste with a little water
• 5 handfuls (about 250g)
fresh chopped spinach • 50g unsalted butter,
cut into small pieces • 100g paneer, cut into small cubes • 1 potato, (about 70g) diced into 1.25cm pieces • 2 green chillies, finely chopped • 100g cauliflower, cut into small florets • 100g green beans, cut into 2.5cm pieces • 50g peas • 1 tbsp chilli powder • 1 tsp ground cumin • 1 tsp ground coriander • Salt • 3 tbsp finely chopped coriander, to serve • 1⁄2 tsp garam masala, to serve
SERVES 4 OR MORE AS PART OF A MULTI-COURSE MEAL.
1. Heat 2 tablespoons of the oil in a large saucepan or wok over medium– high heat. When visibly hot, sauté the onions for about 5 minutes, stirring regularly, until soft and lightly browned. Stir in the garlic and ginger paste and fry for a further 30 seconds. Now pour in the tomatoes and cashew paste and simmer for a further 5 minutes. Next add the chopped spinach and 250ml (1 cup) water and simmer for 1 minute, then blend it all to a smooth sauce. If you have a handheld blender, it will make this job much easier; otherwise, transfer it to a food processor. Return the sauce to the pan and stir in the butter and let it melt into the sauce. Set aside. 2. Add the remaining oil to a frying pan and fry the cubed paneer on all sides until crispy and lightly browned. Transfer the paneer to a plate, leaving as much oil in the pan as possible.
OCTOBER/NOVEMBER 2019 thegreenparent.co.uk